Hmmm, but that smells nice!
You only need 6 ingredients for this cinnamon cantuccini
© Kostina IG / Shutterstock
With a pinch of cinnamon we refine one of our favorite pastries and give it a Christmassy touch: Tada, here are simple cinnamon cantuccini, for which you neither need baking talent nor more than six ingredients.
During Advent, many of us are gripped by baking fever – regardless of whether we, as born master bakers, fell from heaven or not. The result? Could hardly be more different. With some cookies are so delicately decorated that you hardly dare to bite into them, with others, after a brief analysis of the degree of hardness and dental health, you prefer to refrain from them out of caution. Too bad, after all, cookies are there to be enjoyed. And that’s why we’re using a recipe this year that is absolutely crisis-proof (but with which the teeth should still not be too loose).
Cantuccini are traditional Italian biscuits. Their consistency is naturally firm, so you hardly need to worry about your baking skills. They belong like that, for sure. Crispy and yet crumbly, that is the secret of the fine almond biscuits and with a certain trick when baking it is not that difficult to achieve.
At Christmas time we want to refine the recipe a little this year and add an ingredient that December could not be imagined without: Right, it’s cinnamon. Paired with brown sugar, it gives the biscuits both a darker color and a more intense flavor. By the way, we would already have a third of the ingredients together, because this recipe really doesn’t take much.
Ingredients:
- 250 grams of spelled flour
- 2 teaspoons of tartar baking powder
- 150 grams of whole almonds, unpeeled
- 150 grams of brown cane sugar
- 1-2 teaspoons of cinnamon
- 25 grams of margarine
A little hint! A piece of advice that grandmothers always have at hand: every dessert has a pinch of salt. Provides more taste.
Preparation:
- Put all dry ingredients in a bowl, heat and liquefy the margarine at the same time.
- Put margarine and 6-7 tablespoons of water in the bowl and knead everything well (not too short, kneading is a wonderful stress reliever!), Then shape the dough into a ball.
- Take a break, drink tea – leave the dough to rest in the refrigerator for 30 minutes.
- Preheat the oven to 200 degrees (convection). Divide the cantuccini dough into four portions and shape each into rolls. Place on a baking sheet lined with baking paper and flatten it a little for the typical shape.
- Bake for 10 minutes. Then take it out and let it cool down briefly.
- Cut slices as thick as a thumb from the rolls. Distribute again individually on the baking sheet.
- Bake for another 10-15 minutes – done!
By the way: During our last conversation, Guido Maria Kretschmer revealed how much he loves pastries – especially when they are served on a nice tray. For the ultimate Guido feeling, we also arrange the cinnamon cantuccini nicely and serve them warm and fragrant to our guests on the silver platter.