Almond Biscuits – Cantuccini
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g almond (s), peeled
- 200 g flour
- 175 g suar, fine
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- 2 egg (s)
- 1 packet vanilla sugar
- 1 tablespoon flour, for the work surface
- 1 tablespoon sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Roughly chop the almonds, leaving a few whole almonds.
- Mix the flour, sugar, baking powder and cinnamon in a mixing bowl. Stir in all the almonds. Whisk eggs and vanilla sugar together, add to the flour mixture and knead everything into a firm dough.
- Place the dough on a lightly floured work surface and knead lightly with your hands.
- Halve the dough ball and shape each half into an approx. 5 cm thick roll. Place each roll on a prepared baking sheet, sprinkle with sugar and bake in a preheated oven at 180 ° C for 20-25 minutes until the rolls are browned.
- Take the rolls out of the oven and let them cool for a few minutes, then cut into 1 cm thick slices (better too thin than too thick).
- Turn the oven down to 150 ° C and place the biscotti side by side on the baking sheets. Bake in the oven for 15-20 minutes to the end. Remove from oven and allow to cool.
- Keep the biscotti sealed airtight.
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