Cantuccini

Name: Cantuccini
Cook time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 125 g Flour; 85 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/2 TEASPOON Baking Powder; 15 g Butter; 1 egg (size M); 1 TABLESPOON Almond liqueur (Amaretto); 1/2 Bottle of bitter almond flavor; 100 g Almond kernels without skin; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 25

125 g Flour
85 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/2 TEASPOON Baking Powder
15 g Butter
1 egg (size M)
1 TABLESPOON Almond liqueur (Amaretto)
1/2 Bottle of bitter almond flavor
100 g Almond kernels without skin
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put the flour, sugar, vanillin sugar, salt and baking powder into a mixing bowl and mix. Add butter, egg, almond liqueur and bitter almond flavour and knead with the dough hooks of the hand mixer to a smooth dough. Knead the almonds with your hands. Wrap the dough in foil and chill for about 30 minutes. Form the dough into 2 long rolls (each approx. 4 cm Ø) on a floured work surface. Place the rolls at a distance on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out and let cool down. Cut rolls diagonally into 1-1.5 cm thick slices. Place the cut surface on the baking tray and roast at the same temperature for another 8-10 minutes. Results in approx. 25 pieces