Cantuccini with almonds

  • Cantuccini with almonds
  • 40 pieces
Rated 4 out of 5



Turn the oven on to maximum with hot air and let it get warm.

Beat the eggs and sugar together to make an eggnog.

Sift in the wheat flour and baking powder. Add salt and mix well.

Add the whole almonds and knead the dough well.

Line a baking tray with baking paper and form two oblong "loaves" with your hands, about 30 cm long and 5 cm wide.

Turn the oven down to 180°C convection.

Brush the loaves with cream and put them in the oven. Bake for about 25 minutes, until golden on the outside.

Leave the bread to cool for 5 minutes and then cut diagonally into small cantuccini about 2 cm thick. Use a bread knife.

Return the cantuccini to the baking tray, cut side down, and bake for a further 15 minutes until golden and crisp. Keep a close eye on them after 10 minutes.

Store them in an airtight container after they have cooled completely.


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