Cantuccini a la Mama
The recipe I have from my Italian colleague, is easy and tastes piglet:
You take:
- 400 g of sugar
- 1 P. vanilla sugar, who wants can also give real vanilla
- 500g flour
- 4-5 eggs
- 200 g whole almonds or hazelnuts
Here we go:
- Halve the almonds or nuts roughly and fry briefly in the dry pan. Stir all the eggs very frothy (I take the food processor), then add the sugar and vanilla sugar and stir for a while. Then stir in the flour carefully. Finally, add the almonds. The dough is very sticky and quite firm.
- Place the baking paper on the tin and then spread the dough on it. But not cover the whole sheet, but only 3 strips with about 4-5 cm width. Works best with 2 tablespoons.
- Bake at 180 degrees for about 15 minutes. There are 2 sheets. Still lukewarm cut into finger-thick strips. If you like the Cantuccini crispy, place the cut pieces on a baking tray (all on top of each other, also one above the other) and place this again in the already switched off oven. If this is then cooled, the treats are also true cross.
- Keep them in a tin can (better they would hold) for 3 weeks. Simply enjoy the cantuccini or cappuccino or preferably dipped in red wine.
- I also thought about adding a few spices next time or something Amaretto - I think it would have to taste good too. But this is the original recipe.
