Guest recipe - cantuccini biscuits

Cantuccini

Biscotti di Prato (almond cookies from Tuscany)

by Miss Camel

Ingredients:

175 g whole almonds – preferably without skin; if
you have to peel them put them into boiling

water for some time, try to peel them, get angry
because 1. it doesn’t work and 2. Stabbing

almonds underneath your finger nail is damn
painful; if you manage to get rid of the skin be

happy J let the almonds dry overnight or don’t – couldn’t make out much a difference

250 g plain wheat flour

180 g sugar

2 packages of vanilla sugar

½ bottle of bitter almond flavour (be careful – we’re talking about German ingredients and I

have no idea how much they put into your flavouring bottles)

1 teaspoon of baking powder

1 pinch of salt

25 g butter – not too cold

2 eggs

Method:

Put the ingredients into a bowl, make a sticky dough, make a ball and put into the fridge for half an hour. (As I figured out it doesn’t matter to leave the dough inside the fridge overnight in case of a sudden laziness.)

Preheat the oven to 200°C.

Divide the dough into 6 slices and form – Tim says –  “sausage shapes”, put them onto a baking tray with baking parchment and bake for 13 minutes until they are golden.

Let them cool.

Cut the “sausages” into finger width slices, arrange them with the not-yet-baked side down on the tray (my very German way to explain what I mean J ) and bake/roast for another 10 minutes (200°C) until golden.

If you have done your job well – enjoy your cantuccini with a nice latte macchiato, cappuccino or anything you prefer and share your flatmate.

You can also store them for quite some time if you put them into a tin.