Walnut Cantuccini

Walnut Cantuccini

Walnut Cantuccini are particularly crispy and have a long shelf life. Mix flour, baking powder, brown sugar and vanilla sugar. Add a pinch of cinnamon and a pinch of salt. Mix in finely grated orange peel. Knead in Amaretto, eggs and butter. Finally knead the Cantuccini dough by hand until smooth. Knead in walnut kernels, wrap the dough in foil and put in the fridge for 30 minutes. Preheat oven to 200° C and line a baking tray with baking paper. Shape the dough into three 25 cm long rolls, place on the baking tray and bake on the middle shelf for 15 minutes. The rolls are wide, which gives them the typical shape of the walnut Cantuccini when cut. Remove the tray from the oven, let the dough cool for a few minutes and cut into slices. Place the baking paper on a grid grid. Spread the walnut cantuccini on top and bake for 18 to 20 minutes. Let the walnut cantuccini cool on the grill.

Servings: 50, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
61 kcal
8 g
1 g
3 g

(C)opyright by Marions Kochbuch