INGREDIENTS
– Cream
– 250 Butter
– 1 Cup brown sugar
– Eggs
– 1 Tablespoon vanilla bean paste
– 1 Tablespoon cinnamon
– Orange (1)
– Chocolate
– 1 cup chopped almonds
– 1 Teaspoon baking powder
– 2 Cups plain flour
DIRECTIONS
Preheat oven to 180 degrees.
In a large bowl cream 250g softened butter with 1 cup brown sugar. Add 3 lightly beaten eggs, 1 tablespoon vanilla bean paste, 1 tablespoon cinnamon, finely chopped zest and juice of 1 orange, 1 cup coarsely chopped chocolate, 1 cup chopped almonds. Mix 1 teaspoon baking powder with 2 cups plain flour and sift into mixture. Mix until combined.
Divide the mixture and layer on a greaseproof paper lined baking tray in logs the width of your hand. Bake for approximately 30 minutes or until firm but not golden. Remove from oven and slice along each log the width of two fingers. Turn each biscuit on its side to crisp the middle and return the tray to oven for no more than 10 minutes or until golden. Cool on a wire rack if you like your cantucci particularly crisp.