Cantucci
with hazelnuts and tonka beans
Cantucci
| 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
| Sugar for rolling out |
|---|
Cantucci
| 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
| 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
| (Pre-)heat cooking space to 190°C with Hot air | |
|---|---|
| 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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