Cantuccini

For the cantuccini, toast almond slivers briefly in a non-stick pan without adding fat and allow to cool again. Separate the eggs into egg yolks and egg whites. Beat egg yolks with sugar and vanilla sugar until foamy. Beat egg whites with a pinch of salt until stiff peaks form and gradually fold into egg mixture.

Add toasted almonds and grated lemon zest. Sift the flour together with the baking powder, mix into the mixture and knead into a smooth, not too soft dough (add a little more flour if necessary).

Form rolls of dough about 2 cm thick, place on a baking tray lined with baking paper and bake in a preheated oven at 170°C-180°C for about 35 minutes. As soon as the surface is slightly browned, remove the baking tray and immediately cut the rolls into pieces about 1cm wide (this will make about 70 pieces). Let the Cantuccini amaretti cool down.

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