Active ingredients

• 250 g flour
• 180 g sugar
• 1 Tsp baking powder
• 2 packages of vanilla sugar
• 1/2 bottle bitter almond scent
• 1 pinch of salt
• 25 g butter, space temperature level
• 2 eggs
• 175 g roasted cashew nuts

For the dough, integrate flour, sugar, baking powder, vanilla sugar, bitter almond scent and salt on the work space. Make a well in the centre and include butter and eggs.

Knead the components up until the dough is sticky.

Knead in the cashew nuts and utilize a pinch of flour to form the dough into a ball. Chill for thirty minutes.

Cut the dough into 6 pieces. Forming each piece into a 25 cm long roll.

Line a baking tray with baking parchment. Location the rolls on the tray, leaving about 8 cm in between every one.

Bake in a pre-heated oven at 200 ° C for approx. 15 minutes. Enable to cool and cut the rolls diagonally into 1 cm thick pieces.

Location the biscuits on the baking tray and roast them once again for 10 minutes at 200 ° C, till the cantuccini are golden brown.

Permit the cantuccini to keep and cool in a lidded tin so that they remain crispy and great.