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Home Cantuccini koekjes

Cantuccini koekjes

Recipes Baking Gluten-free Italian Dessert

You know those lovely Italian cookies (biscotti) you often get with coffee in restaurants? Oh, aren’t they one of the favourite parts of a holiday in Italy? With this recipe you can easily make gluten-free cantuccini at home that are just as tasty as the ones in restaurants.

Recipe

Cantuccini cookies

Making cookies yourself is always nice. These Italian cantuccini are a lovely treat and not difficult to make. Espresso, a scoop of vanilla ice cream, a few cantuccini on the side — you've got a delicious dessert!

Course	Dessert
Kitchen	Italian
Servings	+/- 20 cookies

Preparation time

Preparation time	30 min
Total	45 min

Equipment

Oven
Mixing bowl
Food processor
Kitchen scale
Baking tray
Parchment paper
Grater
Knife
Pastry brush

Ingredients

200 g self-raising gluten-free flour
50 g coconut blossom sugar
100 g raw almonds
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 eggs
40 ml almond milk
1 lemon
pinch of salt

Cantuccini cookies

Preheat the oven to 180°C
Take 1 egg and separate the yolk from the white. Set the yolk aside. Whisk the egg white together with the whole other egg in a mixing bowl.
Weigh the flour using a kitchen scale. Put the self-raising flour, coconut blossom sugar, cream of tartar, baking soda and a pinch of salt into a mixing bowl. Grate the lemon and add the lemon zest as well.
Add the egg and the almond milk to the flour and mix in the food processor for about 1-2 minutes (or do this by hand).
Chop the almonds into coarse pieces and add them to the flour mixture. Gently knead into a dough.
Line a baking tray with parchment paper and shape the dough into two semi-flat logs about 4 cm wide.
Brush with the egg yolk you set aside.
Bake for 20 minutes until nicely golden brown. Let them cool briefly, then slice the logs crosswise into pieces and place the cantuccini back on the baking sheet on their side. Bake for another 8 minutes until crisp.

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These gluten-free cantuccini are wonderfully crunchy and perfect with a cup of coffee or tea. Thanks to the almonds and lemon zest, they have a fresh, nutty flavour that everyone will appreciate.

Store the cooled cantuccini in an airtight container so they stay crisp. They keep for up to two weeks, making them an ideal cookie to bake ahead.

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