Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To toast the almonds
Dough
To shape
How it's done
To toast the almonds
Spread the almonds on a tray.
Toast for approx. 5 mins. in the centre of an oven preheated to 200°C. Remove, allow the almonds to cool slightly, coarsely chop.
Dough
Combine the sugar, butter, eggs, egg yolk, wine, orange zest and salt in a bowl. Mix the flour and baking powder, add to the mixture along with the almonds, mix together to form a soft dough.
To shape
Divide the dough into 4 portions. On a well-floured surface, shape each portion into a roll approx. 3 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out. Brush with a little egg white, sprinkle with sugar.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow the rolls to cool slightly, then cut diagonally into slices approx. 2 cm thick. Return the cantucci to the baking tray, bake for a further 5 mins. Remove from the oven, leave the cantucci to cool on a rack.
| Tip: | In Tuscany, cantucci are served with Vin Santo for dessert. Simply dip the cantucci in wine and enjoy. |
|---|---|
| Shelf life: | Store in an airtight container for approx. 1 month. |
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