Cantucci

6 oz butter

# 190- lb granulated sugar

7 oz eggs

# 8539- oz salt

# 8539- oz vanilla

# 8539- oz nutmeg, ground

# 8539- oz baking powder

1 lb all-purpose flour

# 189- lb almonds

PREPARATION

25 minutes preparation + 30 minutes cooking

Step 1

In a food mixer whip the softened butter with the caster sugar.

Step 2

Add the egg and continue to mix.

Step 3

Add the flour mixed with the chemical yeast, and then the nutmeg and vanilla.

Step 4

Add the almonds and mix in.

Step 5

Put the dough into a pastry bag, and inside a baking tin lined with oven paper, form some loaves to be baked at 400 ° F for around 15 - 20 minutes.

Remove from the oven and allow to cool slightly, then make the Cantucci by slicing the loaves with a smooth-bladed knife to a thickness of about 0.4 inch and putting back into the oven to brown both sides.

CHEF'S TIPS

The operation of cutting the strips of dough, once cooked, must be performed swiftly, since otherwise the dough tends to dry up and break during the cutting.

It is a good idea to put them back into the oven once cut to let them dry out well in the center.

Once cooked, the Cantucci must be cooled and kept in a dry place. They can be conserved for many days.