Cantuccini, a double baked Italian biscuit

Cantuccini, a double baked Italian biscuit, deserves one short recipe. In addition to the ingredients, which I have changed a bit and tried to see how all these changes affect the structure of the cake itself, the method of making is also very important. The cake is simple, but it is important not to skip the steps, so read carefully 🙂

1 egg
50ml of soy milk
30ml of sunflower oil
20g raisins marinated in rum and vanilla for half an hour (tbsp each)
130 grams of sugar
150g of roasted almonds
270g Schär Mix B flour
30 grams of corn flour
1 teaspoon of baking powder

Soak the raisins half an hour earlier in rum and vanilla extract. After kneading a compact but slightly sticky dough, divide it into 4 parts. Roll each to a thickness of about 3cm and line in a baking sheet. Bake for 15 minutes at 200C, then let the cake cool slightly. When it’s no longer hot, cut the slices of about 1 cm thick and line them again on a pan and return to the oven for about 8 minutes. Now your Cantuccini are ready! Have a great time!

Leave A Comment