Crispy and delicious cantuccini/Alon Masica, Alon Masica
Each denomination has its own cookie or cake.
The mandelbruit from the Eastern European cuisine that my grandmother used to make are probably an incarnation of the Italian cantuccini, cookies that have a strong taste of almonds and a light aroma of vanilla and oranges.
The taste is still well etched in my memory, and I decided to reproduce it this time for you.
All you have to do is make a cup of tea or coffee, these cookies like to "pump" hot liquid into the contents and the result on the palate is simply delightful.
Cantuccini for breaking the fast/Alon Mesica
Ingredients for the recipe
For the wet batter
2 large eggs
½ cup of sugar
¼ cup honey
A teaspoon of almond extract (optional)
½ teaspoon vanilla extract (optional)
120 grams of melted butter
for the dry batter
2 cups of flour
½ teaspoon baking powder
Teaspoon of salt
for addition
120 grams of natural whole almonds (a cup and a quarter)
Grated orange only (optional)
Conversion calculator
Preparation
How do you make cantuccini?
1
Prepare the wet batter: in a mixer bowl (or in a large bowl) beat the eggs with the sugar and honey for 3-4 minutes on medium-high speed.
Add the butter in a thin stream and continue to whip for another minute.
Add the extracts and beat for a few more seconds until you get a light yellow batter with a thick texture.
2
Prepare the dry batter: in another medium bowl mix well the flour, baking powder and salt.
3
Combine the batters: gradually add (perhaps in three-four strokes) the dry batter into the wet and mix with a spatula or in a mixer with a guitar hook.
A rather soft dough pulp is obtained.
4
Add the almonds and stir for half a minute until they are well incorporated into the dough.
The dough is quite sticky.
5
Line a flat pan (of the oven) with baking paper and pour over two large mounds (half the batter on each side at least 10 cm apart).
6
Grease your palms a little and shape into two long loaves.
7
Heat the oven to 165 degrees (turbo).
Put in a hot oven and bake for 25-30 minutes until the crust turns light brown.
8
Remove from the oven and cool for 15-20 minutes.
Towards the end of the cooling, you can turn the loaves over and release the heat trapped at the bottom.
9
Take a serrated knife (for slicing bread) even an electric one is recommended for those who have it, and slice 8-9 slices 2-3 cm thick.
10
Return to the oven and bake at a temperature of 150 degrees (turbo) for 20 minutes.
11
Remove from the oven and cool for 5 minutes in the pan.
Transfer to a cooling rack.
When the cantuccini are completely cold, put them in a sealed glass jar (keeps for at least a month at room temperature).
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