Cantuccini

Italian

Pastries

The recipe

Do you remember the summer?

A short stop at Lake Garda or somewhere else in Italy and immediately it is there, this feeling of the Italian way of life.
If you could somehow preserve that and take it home…
Well, Cantuccini are such a piece of this Italian way of life. And they're actually quite easy to do yourself.
So, what are you waiting for?

No matter what season. Ran to the food processor and oven.Let's get a piece of Italy home.

Recipe

500g flour type 550

150g caster sugar

3 eggs

3 pck vanilla sugar (bourbon vanilla sugar)

1 pinch salt

2 tsp baking powder

35g butter melted

4 tbsp amaretto

Grated lemon zest

Who likes some cinnamon

400g almonds

Put the flour, baking powder, icing sugar, salt, vanilla sugar and grated lemon zest (I always take a pack ready) into the stirred bowl and mix well.

Who likes can also add some cinnamon at this point.

Then add the eggs, melted butter and amaretto and mix everything into a dough.

If the dough is too dry, you can add 20ml of milk.
Then add the almonds.

I have documented the individual steps with pictures below:

Zutaten Cantucini1jpg

Zutaten Cantucini

Teig Cantuccini 1

Teig Cantuccini 2

Now form a ball out of the dough and then the dough comes into the fridge for about 45 min.

Then place the dough on a floured worktop and divide into 6 -8 pieces of about the same size and roll out with your hands to good finger-thick strands.

Place this now on a baking sheet lined with baking paper and place in the oven for approx. 12 min at 180°C over and under heat.

Teig Kugel Cantuccini 2

Teig geteilt Cantuccini

Teig Rollen Cantuccini

Then cut the strands obliquely.

Spread the resulting pieces evenly on the baking sheet and bake again for approx. 5 – 8 min until they get a slightly brownish colouring:

Now just let cool down, then they can be enjoyed.

The cantuccini hold themselves when stored in a glass or in a can for several weeks without any problems and remain fresh and tasty for a long time.

Have fun baking.

Your Tom

P.: As always, I would be very happy to comment.

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