Informazioni sulla ricetta
Transport yourself to the sun-kissed landscapes of Tuscany with our authentic Cantuccini recipe. These beloved Italian almond biscuits boast a satisfying crunch that pairs exquisitely with a steaming shot of espresso or a leisurely sip of sweet wine. Crafted with care, each biscuit is infused with the warm essence of almonds and a hint of vanilla, creating a symphony of flavors that dance on the palate. Traditionally twice-baked to achieve the perfect texture – crisp yet tender – Cantuccini embody centuries of Italian culinary tradition. Whether enjoyed as a mid-afternoon treat or a post-dinner delight, these timeless biscuits are sure to elevate any moment with their irresistible charm. Embrace the essence of Italy with every delectable bite of our homemade Cantuccini.
ingredienti
175 g wholemeal spelled flour
125 g flour
½ Packet baking powder
100 g soft vegan butter
175 g unrefined raw cane sugar
25 g Cornstarch
50 ml of plant milk
2 tbsp maple syrup
1 pinch of sea salt
1 teaspoon vanilla powder
½ teaspoon cinnamon powder
150 g almonds (or pistachios)
Preparazione
Mix the flour in a bowl with baking powder, the vegan butter cut into pieces and the raw cane sugar.
Add the almond milk and maple syrup, sea salt, the vanilla powder, cinnamon and knead together.
Grease a baking sheet or line it with parchment paper.
Preheat the oven to 180 ° C. Add the whole almonds and knead together.
Divide the dough and shape into 4 sticks (approx. 4 cm wide and 20 cm long). In the preheated oven on the lower rail in about 30 min. Bake the cookies until golden brown. Remove the sheet and the oven reduce temperature to 160 C.
Let the sticks cool down briefly after baking, then cut them into approx. 20 pieces with a sharp knife while they are still warm.
Place on the baking sheet and let dry in the oven for another 30 minutes (15 minutes on both sides).
Enjoy your Cantuccini!