Cantuccini
Total preparation time: 1 hourIngredients:
- 11 oz plain flour
- 11 oz caster sugar
- 1 1/2 tablespoon baking powder
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon salt
- 11 oz whole blanched almonds
- 3 large eggs
- 2 tablespoons vanilla extract
Steps:
- Set a rack in the middle level of the oven and preheat to gas (180°C/350°F), then line two baking sheets with silicone paper.
Crush a third of the almonds. In a bowl now blend the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.
- Now in a different bowl whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out into a floured work surface and divide in half.
Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place now these logs on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.
- Now here comes the baking, bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. When the logs are done they feel firm when pressed with a fingertip.
- Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at gas (180°C/350°F).
Place one of the cooled logs on a cutting board and cut it diagonally into slices that are 0.5cm (1/4in) thick. Arrange the Cantuccini on the prepared pans, cut side down.
It isn't necessary to leave space between them.
- Bake them for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and cool down a bit.
Store the cooled Cantuccini between sheets of parchment.
Store just as you would ordinary biscuits.