Cantucci

Category:

Ingredients
- 250 g flour
- 200 g sugar
- 1 pinch salt
- 2 tsp baking powder
- 20 g aniseed liqueur
- 2 eggs
- 1 egg yolk
- 150 g almonds with skin

Step 1
Preheat oven to 180C.

Step 2
Place flour, sugar, salt, baking powder, aniseed liqueur, eggs and egg yolk into mixing jar,

S1, kneading program, S3

Step 3
Place dough onto a baking tray covered with baking paper and form dough into baguette shapes (length 30 cm, width 3 cm) with some space between them. Bake in a preheated oven at 180C for 30 minutes until golden. The baked dough is still soft. Allow to cool for 10 minutes. Reduce the oven temperature to 150C.

Step 4
Use a sharp knife to cut warm baguette shapes into oblique slices (1 cm). Place slices back onto the covered backing tray, sliced side down, and bake in a preheated oven at 150C for another 15 minutes. Allow to cool completely before storing in a biscuit container or glass.