An afternoon in the sun with a few Cantuccini and a coffee, espresso or capuccino, are the best biscuits to enjoy. The recipe is from Italy, the home of the almonds biscuits. My mum changed the classic recipe a little. Instead of using normal flour, the major part is replaced by ground sunflower seeds, which were roasted before. Just read the recipe!

  1. Turn your oven on 200° upper and lower heat.
  2.  Mix flour, sunflower flour, sugar and salt, then add the almonds and the egg and mix everything. The dough will be very moist and sticky, but that is alright, it has to glue to your fingers. The amount of alomnds is alright to even if it feels like way to many. Of course, you can decide if you want to have almonds blanched or not.
  3. Now add the backing powder and a little grounded nutmeg and a teaspoon of vanilla essence.

4. For the next step your working surface has to be mealy and your hands too. Try to form 2-3 rods. Best way I figure is to take a handful of dough from the bowl, form it to a ball and roll it in between your hands. Then lay it on the baking tray and flatten it. It really is a sticky thing to do, but it is completely worth it!

5. Before the tray goes into the oven, brush some whisked egg on top. Then bake it for 20 minutes in the middle of the oven.

6. After 20 minutes, get the tray out and lower the heat of the oven to 175°, because now the most important step comes! Take the rods from your tray and place them on a cutting board. Now you have to cut the rods into stripes. Afterwards, turn the nearly-done Cantuccini on the side and lay them back on the tray. Then you have to bake the Cantuccini again for 15 minutes.

Wait a second before trying your first bite. After cooling off, the Cantuccini are very nicely crispy!

you need ...

100g ground roasted sunflower
25g flour
100g whole almonds
125g sugar
1 egg
1 pinch salt
1 tsp backing powder
1 tsp vanilla essence
1 egg for brushing

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