Cantuccini

Prepare the dough

Weigh out and prepare all of the ingredients. Wash the lemon in hot water, dry and finely zest. Put the eggs, sugar, honey, some of the lemon zest and the Amaretto in the mixing bowl of your stand mixer and beat at medium speed for around 1 minute. In the meantime, mix together the flour, dried yeast, cinnamon and salt in a separate bowl, then add it to the egg and sugar mixture. Next, add the almonds. Keep beating the mixture at medium speed until there are no more lumps of flour and the dough is nice and smooth.     

Work the dough

Refrigerate the dough for around 30 minutes. Once this time is up, divide the dough into four even-sized pieces (approx. 300 g each). Dust the worktop with flour and roll out the four dough pieces into logs (28 cm long x 2 cm thick). Arrange the dough logs on the universal tray, leaving enough space between each of them. Separate an egg, then mix the egg yolk with 4 tsp of water and brush the dough rolls with the mixture. Start the “Cantuccini” automatic programme and follow the instructions.  

Bake the cantuccini

Once the first programme step is over, cut the logs at a slight angle into approx. 1-cm wide slices. Arrange these slices (cut-side downwards) on the oven rack, put it back in the BORA X BO and continue the automatic programme. Once the cantuccini are baked, remove them from the BORA X BO and leave them to cool for around 2 hours.

Pro tip

To vary the recipe and make it more flavoursome, other ingredients like pistachios, chocolate and lemon zest can be added to the dough. Cantuccini are traditionally served with coffee or as a dessert with amaretto or Vin Santo.