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Cantuccini with Liqueur

Anelia TerzievaAnelia Terzieva
Chef
117713
Nadia Galinova
Translated by
Nadia Galinova
Cantuccini with Liqueur
Image: Anelia Terzieva
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
4
"Our favorite cantuccini with liqueur, which no matter how much we make of, we still can`t get enough"

Ingredients

  • eggs - 3 pcs.
  • flour - 0.9 lb (400 g)
  • almonds - 7 oz (200 g) whole, unpeeled
  • baking powder - 2 equal tsp.
  • white crystal sugar - 5.3 oz (150 g)
  • salt - a pinch
  • vanilla
  • amaretto - 2 tsp.
measures

How to make

Beat the eggs with the sugar, until they become white. Add liqueur to this mixture. Sift the flour with the baking powder and a pinch of salt.

Add it to the egg mixture and mix well. Finally, add the almonds and stir, until they are mixed with the dough.

Line a rectangular tray with kitchen paper and divide the mixture in two. Form two loaves from the resulting sticky dough with your hands.

Heat the oven to 360°F (180°C) and bake for about 30 minutes. After they have cooled a little, but not completely, cut them into slices.

For this you will need a really sharp knife. Return the cantuccini back into the oven for about 10 minutes, or until they have lightly browned. Consume them after they cool down completely.

Cantuccini are double-baked hard but very tasty Italian biscuits. According to the Italians, these rusks are eaten with dessert wine.

They are traditionally prepared for Christmas, but proven - they can be eaten at any time.

These biscuits, in addition to being very tasty, also have a long shelf life, which makes them very suitable for a long trip or a picnic.

The cantuccini with liqueur are ready.

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