Almond Cantucci
- Butter, softenedWeight:60 gVolume:1/4 cup
- SugarWeight:200 gVolume:1 cup
- EggsWeight:100 gVolume:2 pcs
- Wheat flourWeight:350 gVolume:2 2/3 cups
- AlmondsWeight:150 gVolume:1 cup
- Amaretto liqueurWeight:10 gVolume:2 tsp
- Baking powderWeight:8 gVolume:2 tsp
- SaltWeight:1 gVolume:pinch
- VanillaWeight:1 gVolume:to taste
Allergens
- Gluten
- Eggs
- Milk
- Nuts
Composition not determined for some products: Vanilla.
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Mixing
In a large bowl, add 60 g of softened butter, 200 g of sugar, 2 tsp of liqueur, vanilla, 2 eggs and a pinch of salt. Stir until combined.
Dough
Sift 350 g of flour and 2 tsp of baking powder into the mixture, then add 150 g of almonds and knead the dough.
First Bake
Divide the dough into 4 parts, form elongated bars and place them on a baking sheet, spacing them apart. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
Second Bake
Remove from the oven and cut into thin slices. Place them back on the baking sheet, wide side down, and bake for another 5 minutes at 180°C (350°F).
Now enjoy your delicious Italian Cantucci!
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