Preparation
- Heap the flour, sugar, baking powder, vanilla sugar and salt on the work surface and make a well in the middle. Add the eggs, butter, lemon zest and orange liqueur and knead everything into a sticky dough.
- Knead in the almonds, shape the dough into a ball with a little flour and chill for 30 minutes.
- Preheat the oven to 200 °C (conventional). Divide the dough into 6 pieces, shape them into logs about 25 cm long and place them well apart on two baking trays lined with baking paper.
- Bake the logs for about 15 minutes, then leave to cool completely.
- Cut the logs at an angle into slices about 1 cm thick, lay them cut side down on the trays and bake at the same temperature for another 10 minutes until golden brown.
- Leave the cantuccini to cool and store them in an airtight tin so they stay crisp.
Drink with it
Sweet wine · excellent match
Vin Santo, for dunking
The classic Tuscan pairing: the nutty and caramel notes of Vin Santo mirror the toasted almond aroma, and its sweetness softens the crisp biscuit.
Which wine goes with dessert? Comparing sweetness deliberatelyFortified wine · good match
Marsala or tawny port
The nuts and dried fruit of the fortified wine suit the toasted almonds.
Port wine: understanding Ruby, Tawny, and VintageSherry-cask whisky · good match
Sherry cask single malt, neat
Sherry notes of almond and raisin accompany the toasted almond, as a digestif with a nibble.
What Does the Cask Do to Whisky?