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Cantuccini * Kantuchini or double-baked biscuits

Традиционни бисквити almonds in the region of Tuscany. They call them biscuits from Prato (biscotti di Prato) or kantuchini (corners). Biscuits (biscotti) in Italian means twice baked. Osobenosta them in double baking, once in the form of bread baguette, and a second time as sweet. Very tasty and aromatic, can be stored for long periods without dry. Bake most often around the Christmas holidays. Consumed with popular Vin Santo (a traditional dessert wine), but are equally delicious with milk coffee or cognac. Many are popular worldwide.

400 g flour 220 g sugar

200 g almonds 40 g butter

1 tsp ammonia soda or baking powder
3 eggs (1 yolk for spreads)

pinch of salt 1 orange peel vanilla


Bake the nuts and cool them. Nice beat eggs with sugar, add melted butter and spices. Add the flour to Raising, obarkavame well. Knead dough slightly sticky, helping with the meal can not stick to hands. Transfer on desktop, rolled and applied in addition nuts. Knead well. Shape 2-3 rolls and arrange on parchment in the pan. Spread with beaten egg yolk. Bake at 190 C for 20 min to zlatisto sprinkled. Vadim from oven and cool on the grill a few minutes. Meanwhile, reduce oven 170S. With a sharp knife rezhem slices 1 cm thick. Arrange them in the tray and return them in the oven for 10-15 minutes Cooling.

400 g di farina
220 g di zucchero
200 g di mandorle non spellate
40 g di burro
3 uova (1 tuorlo per spennellare)
a cucchiaino di lievito chimico in polvere
un pizzico di sale
scorza di arancia o limone
vaniglia

Accendete il forno a 190 ° e fatevi tostare le mandorle ben disposte su una placca per 3-4 minuti, then remove them from the oven and allow to cool. Then proceed to form the dough for the nooks: put three eggs in a bowl and add a pinch of salt and sugar. Fitted very well until mixture is puffy and fluffy. Now add the melted butter and warm, orange peel and vanilla and stir. Stir in the flour sifted with baking powder and mix all ingredients well. Once you have a soft crumb mixture, add almonds hours cooled, transfer the mixture onto a floured surface and compattatelo hand to get a ball uniform. Divide this mixture into two or three balls of the same size and they obtained two or three small loaves approximately 30cm long. Transfer the loaves on a baking sheet with parchment paper, lightly brush them with beaten egg and cook for 20 minutes in oven at 190 °. After this time, remove the loaves, let cool a few minutes and proceed to cut it diagonally to get the biscuits about 1 cm. Arrange the biscuits on the plate and gotten back to you "toast" in the oven at 170 degrees for about 15 minutes.