Right away in the beginning, I have to point out that this is not a healthy recipe for the first time. Now some will surely ask themselves why I put a common, not really healthy recipe in here. Cause after all, I actually promised you to present only healthy and still absolutely delicious recipes here.
That is still my ambition. But I also want to be completely honest with you. I eat – probably just like no other person – exclusively, one hundred percent healthy. And nobody really has to, because in the end it depends on whether you can find a good balance in your diet. Ultimately your diet should be healthy, balanced and above all it should be satisfying.
And that also means that you always treat yourself every now and then. And to be honest, I do that every single day. Because my espresso after dinner together together with a piece of chocolate, a cookie or with one of these Cantuccini is always a part and parcel of my day.
Authentic Italian Cantuccini
By the way, I share this passion for espresso with something sweet after dinner with my dad. That’s why I bake him a big load of Cantuccini every now and then. Over the last year and a half I’ve changed the recipe, which I once found on the internet, a little bit. And I would like to share the final result with you today.
I hope you like the recipe, even if it differs a bit from my normal standards. As always I am looking forward to your comments on the recipe or how you like to live the balance in your diet.
- 160 grams hazelnut kernels
- 160 grams almond kernels (I never peel the skin of, becauce it doesn´t tastes differently in the end)
- 500 grams flour
- 360 grams sugar
- 4 packages Vanilla sugar
- 1 bottle bitter almond flavor
- 2 pinches of salt
- 50 grams butter room temperature
- 4 eggs
- 1/2 packages baking powder
- First of all mix all dry ingredients (flour, sugar, vanilla sugar, baking powder and salt). Then add the eggs, butter and the bitter almond flavor and mix the dough with the dough hooks of a hand mixer first. Then knead everything into a dough with the freshly washed hands. (Attention the dough is quite sticky, but that's the way it has to be).Then add the nut kernels and knead them into the dough. Leave the dough to rest for at least 30 minutes in the refrigerator or another cool place, covered.
- Preheat the oven to 200 degrees bottom/top heat.
- Divide the dough into 6 to 8 pieces of about the same size. Take one of the pieces and knead it again on a well floured work surface. Form it into a very longish rectangle that is about 5-7 cm wide. Put it on a baking tray covered with baking paper and repeat the process until the dough is used up. I always need two to two and a half trays (alternatively you can use a grid and put baking paper on it).
- Put the trays in the oven for 15 minutes. The lower (or the lower two) trays can stay in the oven for a few extra minutes until they are as good as the upper one after 15 minutes.
- Let the dough pieces cool down for 15 to 20 minutes. Afterwards you can cut them with a sharp and large kitchen knife into 1 cm thick, slightly diagonal slices. Then place the small Cantuccini pieces back on the baking tray with one of the cut surfaces facing upwards.
- Once you have cut them all, put the cookies in the oven again for about 10-12 minutes (depending on how dark you like them). The lower baking tray can be left in the oven for a few minutes longer until the cookies are all done here as well.
- Let the cantuccini cool down well and then put them in a cookie jar.