Cantucci

with hazelnuts and tonka beans
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Cantucci

Procedure
2 eggs from vegan egg substitute, make up as per the instructions on the packet
250 g white flour
180 g sugar
½ tsp tonka beans, grated
1 pinch of salt
2 tsp baking powder
25 g margarine
175 g hazelnuts, roasted

Baking

Procedure
sugar for rolling out

Cantucci

Procedure
Mix all the ingredients up to and including the margarine to form a dough. Carefully incorporate the hazelnuts into the dough.
Cover and refrigerate for 30 minutes.

Baking

Procedure
Preheat the cooking space to 190 °C using the hot air mode.
Divide the dough into 3 portions. Shape each piece of dough into a roll about 3 cm thick and as long as the baking tray. Roll the rolls in sugar and then place on a lined baking tray. Bake in the middle shelf position for 20 minutes.
Take the rolls out of the cooking space. Allow to cool down a little and then cut diagonally into slices about 1 cm thick. Return to the baking tray, cut-side down.
Bake in the middle shelf position for a further 10 minutes.

Cooking steps

Procedure
(Pre-)heat cooking space to 190°C with Hot air
Action
Hot air 190°C for 25 Mins
Action
Action
Hot air 190°C for 10 Mins

Tips

Keep the cantucci in a closed container, away from moisture and direct light.

Baking tray

Shopping list
Quantity Ingredient
2 eggs from vegan egg substitute
½ tsp tonka beans
2 tsp baking powder
180 g sugar
25 g margarine
250 g white flour
sugar for rolling out
1 pinch of salt
175 g hazelnuts

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