Tuscan Cardamom Cantucci

For the Tuscan Cardamom Cantucci, toast the nuts in a pan without oil until they are fragrant. Then melt the butter and let it cool.

Beat the eggs, extra yolks, salt and sugar with a hand mixer until the mixture has doubled in size. Then add liquid butter and amaretto and sift in flour, cardamom and baking powder and mix.

Mix in the toasted nuts and shape into two large balls on a floured work surface. Form these in turn into 2 rolls about 30 cm long and place on a baking sheet lined with baking paper. For smaller cantucci, simply form several, smaller rolls.

Preheat the oven to 190 °C.

Brush the dough sticks with the beaten egg and bake for 20 minutes.

Then let cool on the belch for a few minutes. Cut the rolls diagonally into slices 1 to 1 1/2 cm wide. Then spread the slices on several baking sheets lined with baking paper. Turn the oven down to 170 °C.

Bake the Tuscan Cardamom Cantucci for about 15 minutes.

Preparation Tip:

If you want to bake the Tuscan Cardamom Cantucci without alcohol, you can replace the Amaretto with 2 drops of bitter almond flavoring.

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