With this easy recipe, you can make cantuccini at home. Baking these Italian cookies twice makes them crunchy and also gives them a long shelf life. You can adjust the taste of this almond pastry to your liking or the season, e.g. by adding gingerbread spice at Christmas time.
Preheat the oven to 390° F (200° C).
In a large bowl, combine all dry ingredients: almond flour, almonds, cacao nibs (if using), starch, baking soda, salt, cinnamon and orange zest (if using).
Add maple syrup, orange juice, and amaretto or almond extract (if using). Mix well until dough forms a ball.
Dampen hands and form dough into a long log on a baking sheet, lined with parchment paper. Bake for 15 minutes, then remove from oven and let cool for about 45 minutes.
Cut the log with a sharp knife into 1/2 inch thick slices on the diagonal.
Place slices back on the baking sheet cut side down and bake at 300° F (150° C) for 20 more minutes, turning them halfway through.
Turn off the oven and let cantuccini sit inside the oven until cool and crispy.
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