Cantucci
with hazelnuts and tonka beans
Cantucci
2 eggs from vegan egg substitute, make up as per the instructions on the packet | |
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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
Sugar for rolling out |
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Cantucci
Mix all the ingredients up to and including the margarine to form a dough. Carefully incorporate the hazelnuts into the dough. | |
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Cover and refrigerate for 30 minutes. |
Baking
Preheat the cooking space to 190 °C using the hot air mode. | |
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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
(Pre-)heat cooking space to 190°C with Hot air | |
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Preheating finished. Put the food in. | |
Hot air 190°C for 25 Mins | |
Remove the food from the cooking space. Prepare. | |
Put the food in. Continue baking. | |
Hot air 190°C for 10 Mins |
Tips
Keep the cantucci in a closed container, away from moisture and direct light.
Baking tray
Quantity | Ingredient |
---|---|
25 g | margarine |
Sugar for rolling out | |
250 g | white flour |
180 g | sugar |
½ tsp | tonka beans |
175 g | hazelnuts |
2 | eggs from vegan egg substitute |
1 pinch of | salt |
2 tsp | baking powder |
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