Summary

Ingredients

• 250 g flour (whole spelled flour)
• 1 pinch (s) salt
• 1 teaspoon baking powder (baking tartar)
• 2 teaspoons cinnamon
• 170 g cane suar
• 2 egg (s)
• 30 g butter, soft
• 1 lemon (s), grated zest
• 1 orange (s), grated peel
• 110 g almond (s), whole (unpeeled)

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Instructions

1. Knead all ingredients (except almonds) into a smooth dough. Stir in the almonds. Form three rolls about 3 cm thick, wrap in foil and refrigerate for about 1 hour. Then place the rolls of dough on a baking sheet lined with baking paper and bake at 200 ° C (convection 180 ° C) on the 2nd rail from the bottom for 25-30 minutes. Let cool down.
2. Cut the rolls diagonally into 1.5 cm thick slices on a board (press rather quickly than cut). Put the cantuccini back on the tray and bake for 10 minutes until golden brown.