A very simple cantucci recipe where the hardest part are the waiting times in between the steps. Simple, easy and delicious.

Ingredients

• 250g cake flour
• 170g selfmade vanilla sugar
• 150g almonds
• 2 eggs
• 4g baking powder (ca. 1 tsp)
• 1g lemon cest
• 4g salt
• 5g good rum (ca. 1tsp)

Instructions

Start by roasting the almonds in a preheated oven (200 degrees) for 4 minutes.

Let the almonds cool down while measuring the other ingredients.

Crack the eggs ant scramble them. Place one tbsp of egg to the side for brushing later on. Mix the rest of the egg with the sugar rum and salt. Let that mix until the sugar dissolved and the mass is super creamy. I let this mix for about 7 minutes.

Note: I added the flour at the beginning by accident. This way the sugar did not desolve right away. To counter that I let the dough knead for about 10 minutes. If you taste the raw dough you to notice the difference in mouth feel due to the sugar crystals. The final product was fine though a bit more dense. I would not suggest doing this on purose. However, you still can use the dough and do not need to throw out everythind in case you also mess up.

Now add the flour mixed with the baking powder and lemon cest bit by bit. Once everything is combined form four loafs on the baking tray. Forming is not that important. Cut you will not see it anyways, just try to keep it dense.

Note: I split the dough in half and added cocoa powder to one part. The results were ok, though there are changes in the recipe that I would make with cocoa ones. Rather use this recipe for those. (TODO)

Brush them with the placed aside egg and bake them for 20 minutes at 180 degrees. To not burn them Id suggest to cover them with baking paper after 10 minutes. Dont cover them from the beginning or the dough might stick to the baking paper if you remove it too early.

Get them out ant let them cool down for 20 minutes. With a sharp knife cut them into 1 cm thick pieces. Arrange them on a backing tray and bake them for another 15 minutes at 160 degrees. Let them fully coodown before enjoying them.

To store use an air tight container. As long as they do not absorb moisture they can be stored up for weeks, if not months.

Best served with great coffee :)

Versions

Ingredients v2

• 250g cake flour
• 200g selfmade vanilla sugar
• 150g almonds
• 2 eggs
• 4g baking powder (ca. 1 tsp)
• 1g lemon cest
• 4g salt
• 5g good rum (ca. 1tsp)

Instructions v2

Same as v1.

Next time… v2

• ~~reduce sugar a bit ~~ updated recipe
• chocolate mixed in requires more fluid or reduction of flour, sugar content was fine though. create own recipe

Ingredients v1

• 250g cake flour
• 200g selfmade vanilla sugar
• 150g almonds
• 3 eggs
• 4g baking powder (ca. 1 tsp)
• 2g lemon cest (cest of half a lemon)
• 3g salt
• 3.5g good rum (ca. 1tsp)

Instructions v1

Start by roasting the almonds in a preheated oven (200 degrees) for 4 minutes.

Let the almonds cool down while measuring the other ingredients.

Id suggest to place a bit of egg in a separate vessel, othewise you can use a separate egg to brush the dough afterward, though you only need a bit to do that so I find this method less wastefull. A good tablespoon full of mixed egg should be enough for brushing.

Mix all ingredients except the flour until the sugger fully dissolved. Afterward add the flour and the roasted almonds.

Note: I added the flour at the beginning by accident. This way the sugar did not desolve right away. To counter that I let the dough knead for about 10 minutes. If you taste the raw dough you to notice the difference in mouth feel due to the sugar crystals. The final product was fine though a bit more dense. I would not suggest doing this on purose.

Once everything is combined form three long loafs on the baking tray, brush them with egg and bake them for 20 minutes at 180 degrees. To not burn them Id suggest to cover them with baking paper after 10 minutes. Dont cover them from the beginning or the dough might stick to the baking paper if you remove it too early.

Get them out ant let them cool down a bit. With a sharp knife cut them into 1 cm thick pieces. Arrange them on a backing tray and bake them for another 15 minutes at 170 degrees. Let them fully coodown before enjoying them.

To store use an air tight container. As long as they do not absorb moisture they can be stored up for weeks, if not months.

Best served with great coffee :)

Next Time… v1

• Try to mix in cocoa powder for half the dough
• I went with two loafs the firt time and it rinsed outwards during the first bake. Rather go with three next time.
• reduce the baking powder by at least 1g
• reduce to two eggs
• very lemony, maybe reduce cest a bit