I tried this Italian classic for the first time this year. It was a surprise actually, they just showed up on the coffee table. 🙂 I took them with a grain of salt and doubted that I might like them. But they were just perfect in the combination with coffee, so a week after I made them myself. 🙂

 

 

Ingredients

• 125 g almonds
• 2 eggs
• 200 g sugar
• 250 g flour
  
• 1 teaspoon baking powder

 

Recipe

Preheat the oven to 160°C. Chop the almonds in rough pieces. Mix the eggs and sugar in a large bowl for about 10 minutes until it gets creamy and pale. Combine the flour with baking powder and chopped almonds. Combine the “dry” ingredients with the “wet” ones and form a sticky dough. With wet hands form 4 rolls, approximately 4 cm wide. Lay the rolls on the baking paper and flatten them slightly. Bake the rolls for 20 minutes in the lower compartment of your oven.

Take the half-baked cantucci out from the oven and let them cool down for 15 minutes. Increase the temperature of the oven to 190°C. Cut the rolls slight diagonally into 1 cm wide slices and arrange them on the baking paper with the cut side up, leaving some space between each slide. Bake the cantucci for another 15 minutes in the lower compartment of your oven. Store closed in a glass or a metal container. Cantucci are good for a few weeks.

 

Merium