Almond cantucci


350 grams all-purpose flour

220 grams sugar
175 grams almonds whole
90 grams almonds grinds
95 grams eggs
55 grams yolks
14 grams baking powder
2 grams orange zast
1 grams salt

Toast almonds for 5 minuts in the oven at 400°F.

Beat the eggs, the yolk and the sugar until creamy; add salt and orange zest.
Sift flour and baking powder together and stir into the creamy eggs.
Add the almonds and the almond grains and mix until smooth.
Devide in three the mixture and form them in loafs ( like small baguettes).

Line the loafs on a baking sheet lined with parchment paper.
Brush them with a beaten egg.
Bake in a preheat 425°F oven for 10 minutes. Then reduce the temperature 400° F and continue cokk for 10 to 15 minutes.

Remove from the oven

and cool slightly.
With a knife, cut diagonally into 1/2 inch slices.
Return to the oven (375°F) for 5 minutes until crunchy on both sides.

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