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Gluten Free Cantuccini Almond Biscuits

Name: Gluten Free Cantuccini Almond Biscuits
Prep time: 20 min
Cook time: 15 min
Cuisine: Italian,Mediterranean
Ingredients: For the dough:; 180 g Mix Pâtisserie; 5 g baking powder; 20 g butter; 110 g sugar; 100 g almonds, roasted and roughly chopped; 1 egg; 1 egg yolk; 20 g raw marzipan; 1 tbsp rum or amaretto; 5 g vanilla sugar; a little bit of grated zest of an unwaxed lemon; 1 pinch/es of salt

8 people

35 min

Crispy, crunchy and incredibly dunkable – these Tuscan treats are the perfect accompaniment to any drink, hard or hot.

Deliciously crunchy and nutty cantuccini are the cheeky siblings of biscotti. With their rich marzipan, roasted almonds and dash of liqueur, they bring an extra edge to the traditional Italian biscuits. They’re at their very best when dunked in a glass of the Tuscan dessert wine, Vin Santo, although they’re almost as good with an espresso or cappuccino. Our recipe for a gluten free version of these almond biscuits lets you decide on the liqueur, but you can never go wrong with amaretto. When it comes to these biscuits, the more almonds the better. Your gluten free dinner guests will love them.

Cook

Preparation

in 20 minutes

Cooking

in 15 minutes

Temperature

180-190 °C

Preheat the oven to 185°C and line a baking tray with baking paper.
Mix all the ingredients until it forms a dough.
Shape the dough into little sausage shapes 2–3 cm in diameter and bake for approx. 20 mins.
Remove the biscuits from the oven and allow to cool. Then cut into slices.
Store the biscuits in a dry place, preferably in a metal tin.

Ingredients

For the dough:

180

Mix Pâtisserie