Cantuccini (almond biscuits)

Name: Cantuccini (almond biscuits)
Cook time: 1 h
Total time: 1 h
Yield: 42
Ingredients: 60 g soft butter; 250 g extra fine sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 2 Eggs (size M); 400 g Flour; 1 1/2 TSP. Baking Powder; 3 TABLESPOONS Vin Santo; 150 g Almonds (with skin); 7-10 Tbsp Flour; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 42

60 g soft butter
250 g extra fine sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
2 Eggs (size M)
400 g Flour
1 1/2 TSP. Baking Powder
3 TABLESPOONS Vin Santo
150 g Almonds (with skin)
7-10 Tbsp Flour
baking paper

Directions

1
Put butter and sugar in a bowl and whisk smooth with the whisk of the hand mixer. Add lemon zest, salt and eggs and mix well. Mix flour and baking powder, sieve on top, add Vin Santo and knead with the dough hooks of the hand mixer.
2
Add the almonds and knead. Then knead the dough on a floured work surface with floured hands again briefly. Divide the dough into thirds and form three equal-sized dough rolls (approx. 22 cm long, 5 cm wide, 3 cm high).
3
Place on a baking tray lined with baking paper, leaving space between the rolls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove from the oven.
4
Cut the strands of dough immediately and carefully into 14 slices with a sharp knife. Place on 2 baking trays lined with baking paper (be careful, as they are still fragile!) and bake at the same temperature for another 8 minutes.
5
Remove from the oven, place on a rack and allow to cool.