Cantuccini-Pandoleti

Directions

• Beat the eggs, sugar and vanilla sugar with a whisk, then add honey, Amaretto liqueur or almond flavor and grated orange or lemon peel (you can also put a combination).
• Add flour, baking powder and salt and knead the dough with your hands. Add whole almonds and mix everything a little more.
• Divide the dough into two equal parts and form two smaller loaves (approx. 5×30 cm).
• Transfer the loaves to a baking sheet lined with greaseproof paper and bake for 25-30 minutes at a temperature of 160-170 ° C.
• When the loaves get a nice golden color, take them out of the oven and leave them aside for at least 10 minutes to cool down a bit. Then take a sharp knife and cut both loaves into slices of the desired thickness (0.5 to 1.5 cm).
• Return the slices to the baking sheet and bake for an additional 8-10 minutes.
• You can serve Cantuccine right away or chill it, store it in tin boxes with lids and enjoy sweet, crunchy snacks for weeks!