Making Cantuccini yourself (with hazelnuts) | TheFruitAndFlowerBasket TV
Time
Preparation time: 10 min.
Cooking or baking time: 38 min.
Total preparation time: 48 min.
I like to bake these biscuits because they are very durable and actually arrive very well everywhere.
They even come to our table for breakfast. Since it is a pastry you always have something home-baked for guests at home. One day I also sent a packet to my aunt by post.
You can also use roasted almonds (without shell) for this recipe. But also a mixture of Aranzini and walnuts taste delicious (walnuts with shell).
If you like, you can also mix raisins and dates under this dough.
Personally, I usually do them with hazelnuts because I really like the nougat taste. (As most people know, nougat is made from hazelnuts.)
ingredients
- 80 g of butter
- 200 g whole hazelnuts
- 200 g of fine granulated sugar
- Smooth 530 g wheat flour
- 3 eggs
- 2 teaspoons of baking soda
- 1 pack of vanilla sugar
- Lemon zest to taste
- a pinch of salt
preparation
- Place the hazelnuts on a baking tray and roast in a preheated oven at 180-200 degrees for about 10 minutes until the peel disappears. (I put on the pot gloves and peel the nuts by rubbing each other with both hands.) Let the hazelnuts cool down.
- In the meantime stir the butter until frothy and gradually stir in the eggs.
- Then stir in the flour with the remaining ingredients.
- Finally, add the cooled hazelnuts.
- Divide the dough into 4 parts and use water to form into 4 rolls with your hands.
- Bake the top and bottom heat in a preheated oven at 175 degrees for about 20 minutes.
- Then, while still hot, cut into pieces about 1 cm wide with a sharp knife and place on a new baking tray with baking paper.
- Then bake for another 8 minutes.
For better storage, it is important that they are baked completely dry. Keep them in cookie jars, as they are also used for Christmas, at least 2 months (store at room temperature and dry).
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