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Ingredients
Cantuccini (Almond Biscotti)
- Ingredients
- 150 grams almonds
- 1 organic Orange
- 2 eggs
- 3 egg yolks
- 200 grams sugar
- 400 grams Pastry flour
- 1 packet cream of tartar
- salt
- Parchment paper
- Pastry flour (for dusting)
- 1 egg (for brushing)
Preheat the oven to 160°C (approximately 325°F) convection.
Spread the almonds out over a baking sheet and bake for about 10 minutes, until toasted. Remove from the pan and let cool.
Finely grate the orange zest. Whip the eggs, egg yolks and sugar until very foamy. Stir in the orange zest. Combine the flour, cream of tartar and 1 pinch of salt and mix in until just combined. Fold in the almonds.
Increase the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Divide the dough in half and shape each portion into a flattened log, 2 cm (approximately 3/4 inch) high and 5 cm (approximately 2 inches) wide. Beat the egg and brush over the logs.
Bake for 20 minutes. Remove from the oven, let cool for about 10 minutes then cut with a sharp knife into 1 cm (approximately 1/3 inch) thick slices. Arrange the slices on the baking sheet, separated slightly and bake for 10-15 minutes, until golden brown. Let cool.
(Percentage of daily recommendation)
| Calorie | 74 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.7 g | (2 %) |