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
Almonds
Dough
To shape
How it's done
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Almonds
Spread the almonds on a tray.
To roast in the oven
Approx. 5 mins. in the centre of an oven preheated to 200°C. Remove, allow the almonds to cool slightly.
Dough
Place the margarine in a bowl, beat in the sugar, almond milk, orange zest and salt. Combine the flour and baking powder, add to the mixture along with the almonds, mix together to form a soft dough.
To shape
Halve the dough. On a floured surface, shape into 2 rolls (each approx. 3 cm in diameter). Place the rolls on a baking tray lined with baking paper, making sure they are well spaced out. Flatten slightly. Brush the rolls with almond milk, sprinkle with sugar.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow the rolls to cool a little, then cut at a slight angle into slices approx. 1 cm thick. Return the cantucci to the baking tray, bake for a further 10 mins. Remove from the oven, leave the cantucci to cool on a rack.
| Shelf life: | Store in an airtight tin for approx. 2 weeks. |
|---|---|
| Tip: | Dip the cantucci halfway in the melted chocolate glaze (approx. 125 g), sprinkle with fleur de sel, dry. |
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