Cantuccini Almond Cookies
Easy to make and even easier to devour.
Servings: 30 cookies
Ingredients
- 4 cup all-purpose flour
- 1 cup sugar
- 3 eggs
- ¼ cup unpeeled almonds
- 1 tsp baking powder
- ½ cup softened butter
- Lemon zest
- 1 pinch salt
- 2 tbsp rum or anisette
- ¼ cup dark chocolate chips extra
Instructions
- In a large bowl, mix eggs, sugar, lemon zest, liqueur, baking powder, and butter. Combine well with a fork.
- Add the flour a little at a time along with the whole unpeeled almonds.
- If the dough gets too sticky, do not worry and add some more flour to make it compact.
- Transfer the dough on a lightly floured surface and knead it until it gets more compact.
- Transfer the dough on a lightly floured surface and knead it until it gets more compact.Roll it into long logs (yields about six) and place them on a baking sheet lined with parchment paper.
- Bake at 350°F (180°C) for about 30 minutes in a static oven.
- Remove the baking sheet from the oven.
- Let the logs cool for 5 minutes and use a serrated knife to cut them diagonally into ½ inch (1.5 cm) slices.
- Put the cantuccini back in a convection oven at 350°F (180°C) and bake for 10 minutes until golden brown.
Nutrition
Calories: 101kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 24mg | Potassium: 34mg | Fiber: 1g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg