Ingredients for 20 Cantuccini
- 200 g dried fruits (raisins & cranberries)
- 100 ml STROH 60
- 180 g wheat flour
- 150 g white sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp STROH 60
- 1/2 tsp baking powder
- 1 dash of salt
Preparation
- Preheat the oven to 180 °C top bottom heat.
- Soak the dried fruits in STROH for at least 10 min. Then drain them.
- Mix together all ingredients except for the eggs.
- In a separate bowl, beat the eggs and at them to the other ingredients. Knead the dough well.
- Shape into two 3-5 cm thick strips of dough and put on a baking tray with a baking sheet. Sprinkle sugar over it and bake for 15 min.
- Remove from the oven and allow to cool for a few minutes. Cut into 1 cm thick pieces, but them back on the baking tray.
- Reduce the heat to 150 °C and continue baking for 20 to 30 minutes until the cantuccini are crunchy.
- Allow to cool on a rack, store in an airtight container.
