Cantuccini are surprisingly quick to personally prepare and last as long as rusks. The Italian almond biscuit tastes much better. Try our recipe and invite your friends to your own coffee bar.
Hermann Hesse is said to have enjoyed Cantuccini with coffee in Tuscany and forgotten about a job. So says the legend. Today Hesse would probably have posted #foodporn - and got a lot of likes on Instagram . Cantuccini are one of the most popular Italian sweets, understood as gelato (ice cream) . The inhabitants of Tuscany dip them in coffee or Vin Santo, a dessert wine. Nothing against Italian rites, but we highly recommend coffee for Cantuccini. And preferably one of the royal variety.
Meet two coffee classics
Combined with our creamy Cappuccino, you do not have to bite your teeth on Cantuccini, and in terms of taste, they're the perfect pair anyway The ritual of immersion belongs to the coffee classics like fries to red and white. Especially the sweet tooth among the coffee drinkers love sweet companions ... Share your home-made Cantuccini with friends or bake together before opening your barista bar on balcony.
Ingredients for Cantuccini:
- 3-4 Eggs
- 1 Bio-lemon
- 250 g Sugar
- 1 Packet of vanilla sugar or half a vanilla stick
- 500 g Flour
- 1 a pack of baking powder
- 200 g whole almonds or hazelnuts (unpeeled)
- about 30 minutes + 20-25 minutes baking time
- Sharp knife
- lemon squeezer
- mixing bowl
- hand mixer or food processor
- tin (s)
- baking paper
- Halve the nuts roughly and roast them briefly in the dry pan. Wash the lemon hot, squeeze it and finely chop off some peel.
- Stir the eggs dwith blender or food processor, add sugar and vanilla sugar or cream while stirring. Then slowly mix in the flour and baking powder, finally the nuts, a little lemon juice and peel. The dough should be slightly sticky but malleable.
- Place baking paper on the baking sheet and cut the dough into 6 equal parts that will form you into rolls. One portion results in 2 sheets, so put 3 rolls on one sheet. Bake in preheated oven at 150 degrees circulating air for about 20 minutes, then slice them lukewarm.
- If you want your Cantuccini really crisp, push it into the switched off oven for another 5 minutes.
Cantuccini go with every royal coffee. If you prefer bathing in milk foam of the "Italians" , you should better resort to our Cappuccino.