Ingredients — what you'll need
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- 5 piece Chicken Eggs
- 250 gram Granulated Sugar
- 1 piece Dried Lemon Zest
- 100 gram Unsalted Butter
- 500 gram All-purpose wheat flour
- 2 gram Salt
- 250 gram Almonds (unsalted)
- 4 gram Baking Powder
Step-by-step method
At a glance
You're mixing up an easy almond-packed dough and baking it into logs, then the tricky part—slicing them while they're hot and baking again to get that signature crunchy texture. The whole process takes just over an hour and you'll end up with Italian biscuits that stay fresh for ages (if they last that long!).
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Making the dough
Whisk the sugar, eggs, a pinch of salt and lemon zest until foamy. Add the melted butter, flour, and roughly chopped almonds. Stir in a small pinch of baking powder (about the tip of a knife). Combine everything into a firmer dough that isn't sticky.
Ingredients
- 250 gram Granulated Sugar
- 4 piece Chicken Eggs
- 2 gram Salt
- 1 piece Dried Lemon Zest
- 100 gram Unsalted Butter
- 500 gram All-purpose wheat flour
- 250 gram Almonds (unsalted)
- 4 gram Baking Powder
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Shaping the logs
Line a baking tray with parchment paper and shape the dough into logs about 3 cm in diameter. Once on the tray, press them down gently so the biscuits get their typical shape.
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Baking
Brush the logs with beaten egg and bake in an oven preheated to 180°C. Bake for 25–30 minutes, until the surface of the cantuccini turns golden, then remove from the oven.
Ingredients
- 1 piece Chicken Eggs