Cantuccini with Sinnerman forte cocoa
Italian pastries – delicious with coffee and cocoa
- 200 g almond(s), whole
- 1 lemon(s), untreated
- 120 g butter, soft
- 400 g flour
- to taste 1- 2 tbsp. Becks cocoa Sinnerman forte cocoa
- ½ pck. baking powder
- 2 pck. vanilla sugar
- 200 g sugar
- 3 egg(s)
Working time approx. 15 minutes
Roast the almonds in a pan without fat. Grate the zest of one lemon and mix with the remaining ingredients. Knead the almonds into the finished batter.
Line two baking sheets with baking paper and form four elongated, flat strands about 5 cm wide on them.
Bake each tray at 175°C for 25 minutes.
Remove the strands from the baking tray, let them cool a bit and cut them with an (electric) knife into diagonal pieces about 2-2.5 cm wide.
Place the pieces flat back on the tray and bake again for 10 minutes.
Store the cantuccini in a metal tin, in it they will keep for a very long time.
Serve the cantuccini with a cup of cocoa or coffee.