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 baking powder
- 16 g vanilla sugar
- 1 teaspoon Lebkuchengewürz
- salt
Tools
- Hand mixer
- Sheet pan and oven
- Plastic wrap
- Fridge
- Knife
Preparation
- Blend everything (except the Hazelnut and Almond) to a fine dough.
- Make sure the almonds and hazelnuts don't have any skin and knead them into the dough (German: "unterkneten").
- Divide the dough into 4 pieces of equal size.
- Roll each piece into a 35 cm long roll.
- Put the rolls in plastic wrap and in a fridge.
- Wait for 1h.
- Heat the oven to 200 °C (convection: 180 °C).
- Put the rolls on a sheet pan and in the oven for 15 minutes.
- Get the rolls out of the oven, cut them into 1cm thick slices and let them cool for 15 minutes.
- Turn the cantuccini so that they lie on the cut surface on the sheet pan.
- Put them in the oven again for 8-10 minutes until they have a nice brown color.