Cantuccini

Cantucci are Italian almond biscuits. It takes roughly 1 hour to prepare them plus 1 hour to let them rest.

Ingredients

• 520 g flour
• 360 g sugar
• 180 g Almond, (peeled / without the skin)
• 180 g Hazelnut (peeled / without the shell)
• 80 g Marzipan
• 50 g butter (soft)
• 4 eggs
• 2 teaspoons backing powder
• 16 g vanilla sugar
• 1 teaspoon Lebkuchengewürz
• salt

Tools

• Hand mixer
• Sheet pan and oven
• Plastic wrap
• Fridge
• Knife

Preparation

1. Blend everything (except the Hazelnut and Almond) to a fine dough.
2. Make sure the almond and hazelnut don't have any skin and put it in the dough (German: "unterkneten")
3. Make 4 pieces of equal size of the dough.
4. Roll each piece to 35 cm long rolls.
5. Put the rolls in plastic wrap and in a fridge.
6. Wait for 1h.
7. Heat the oven to 200 °C (Umluft 180 °C)
8. Put the rolls on a sheet pan and in the oven for 15 minutes.
9. Get the rolls out of the oven, cut them into 1cm thick slices and let them cool for 15 minutes.
10. Turn the cantuccini so that they lie on the cut surface on the sheet pan.
11. Put them for 8-10 minutes in the oven again until they got a nice brown color.