Orange Nut Cantuccini

Double is better: crispy chewing pleasure by baking twice.

Spread almonds and nuts evenly on a baking tray and roast on the middle shelf at 200 degrees (gas 3, convection oven not recommended) for 5-8 min. On a dish hangl form and grate the skin. Chop the candied orange peel.

Mix baking powder, flour, sugar, orange peel, cardamom, vanilla pulp, candied orange peel and 1 pinch of salt. Add butter and eggs and mix briskly with the dough hook of the mixer to a not too soft dough. Quickly knead in the nuts and almond kernels, form the dough into a ball and chill for 45 min wrapped in foil.

Divide the dough into quarters. Form each unit into a 25 cm long roll.

Place the dough rolls 5-6 cm apart on a baking sheet lined with parchment paper. Bake in the heated oven on the 2nd rack from the bottom at 190 °C for 18-20 min (gas 2-3, convection oven 180 °C ).

Cool the cantuccini for 5 minutes and cut into slices about 1 1/2 cm thick with a sharp kitchen knife. Place the slices on the baking tray and bake again at 180 °C for 12-15 min. (gas 2-3, convection oven 160 °C ) until golden brown and cool. Shelf life: in metal tins between parchment paper 6-8 weeks.

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