Hello there, cookie lovers. Today's recipe is an original Italian one. Enjoy re-baking!
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Taste and Occasion
Cantuccini alla mandorla are something like the original version of Italian almond cookies. I am absolutely enamored with the classic cantuccini with almonds. Even if the cookies from Italy, in general, first had to persistently convince me 😉.
Ingredients
For this, I could now bake and eat virtually uninterrupted cantuccini ;-). Instead of whole almonds, I added slivered almonds to the dough because then, they were not so dominant. Also, the Italian cookies got a slight citrus note, which I easily like in the summer.
How to make Italian Cantuccini
First of all, beat the egg with the sugar and vanilla sugar. Mix flour with baking powder. Add the flour, baking powder, and all the other ingredients (except the almonds). Finally, fold in the almond slivers. If the dough is still too sticky, add another spoonful of flour.
Now, form the dough into a ball and refrigerate, covered, for about an hour. Preheat the oven to 350°F/175°C. Form the dough into an oblong roll about the size of a baking sheet.Flatten the bottom of the dough roll slightly so that the cantuccini will have their typical shape later. Bake the cantuccini roll on a baking sheet covered with baking paper for about 25 minutes. Then remove from oven and let cool. Reduce oven temperature to 300°F/150°C. Carefully slice the roll lengthwise with a sharp knife. Place back on the baking paper and bake cantuccini again for 15 minutes; after about 10 minutes, turn the cookies once.
Top Tip
It's just a hint of lemon - if you want the flavor to be stronger, you must use a little more lemon zest. Making cantuccini yourself really is easy. However, the recipe takes a bit of time because the almond pastry is baked twice, similar to rusks - once as a complete roll of dough, once cut into slices.
Recipe Card
Cantuccini with almonds and lemon
Ingredients
- 1 egg, large
- 80 grams (6 ¾ tablespoons) sugar
- 1 small bag vanilla sugar
- 1 pinch salt
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 160 grams (1 ⅓ cups) all purpose flour
- ½ teaspoon baking powder
- 70 grams (½ cup) almonds, chopped
Instructions
- Beat the egg with the sugar and vanilla sugar. Mix flour with baking powder. Add the flour, baking powder, and all the other ingredients (except the almonds). Finally, fold in the almond slivers. If the dough is still too sticky, add another spoonful of flour.
- Form the dough into a ball and refrigerate, covered, for about an hour. Preheat the oven to 350°F/175°C. Form the dough into an oblong roll about the size of a baking sheet.Flatten the bottom of the dough roll slightly so that the cantuccini will have their typical shape later. Bake the cantuccini roll on a baking sheet covered with baking paper for about 25 minutes. Then remove from oven and let cool.
- Reduce oven temperature to 300°F/150°C. Carefully slice the roll lengthwise with a sharp knife. Place back on the baking paper and bake cantuccini again for 15 minutes; after about 10 minutes, turn the cookies once.
Ingredient substitutions
Variations
In return, the cookies taste much better than store-bought ones, I promise! Another plus: Cantuccini alla mandorla actually only consist of baking ingredients that you have at home anyway - so they're a great last-minute recipe when the sweet tooth gets too big on Sunday night again. Have fun recreating this classic cantuccini recipe!
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About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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