Cantucci

For the cantucci, first roast the almond kernels in a frying pan with butter. Then allow to cool briefly and coarsely chop with a sharp kitchen knife.

Beat the egg whites until stiff – first add a pinch of salt, then slowly add the sugar, then the yolks and vanilla sugar. Mix the flour with the baking powder and fold into the snow mixture together with the almond kernels.

Then preheat the oven to about 180 °C, grease the baking tray or line it with parchment paper. Knead the dough, divide into two equal pieces and form into rolls. Bake them in the oven for about 30 minutes. Then remove the rolls from the oven, cut them diagonally into finger-thick slices and leave the cantucci to dry in the oven for another 10 to 15 minutes at around 50 degrees.

Preparation Tip:

Stored properly, Cantucci will keep for several weeks.

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