Soft Chocolate Amarettini

Dear Thuy,

here is an invitation to bake the Amarettini you liked so much on a snowy December Saturday when Roy is skiing.

What you need:

  • 1 pinch of salt
  • 2 egg whites
  • 120 gr icing sugar, plus 2-3 spoons for dusting the Amarettini
  • 200 gr grounded almonds  
  • 1/2 Vanilla pod
  • 2 tbsp Cocoa powder
  • 2 tbsp Amaretto (Almond Liquor) – Alternatively Chocolate Liquor can be used too

Whisk the egg whites with a pinch of salt until stiff, add 75gr icing sugar.

Slit open the Vanilla pod and scrape out the pulp. Mix Vanilla pulp, Cocoa powder, 45gr Icing sugar and almonds in a bowl. Grind everything well in a food processor. 

Mix the Almonds/Cocoa blend spoonful into the merengue. Also add 2 tbsp of Amaretto or Chocolate Liquor. 

Place the mixture in the fridge and let it chill for 10 mins.

In the meantime prepare a backing tray with baking parchment. 

Using your moistened hands, form small spheres (∅ ca. 2cm) and place them on the backing tray, leaving enough space between them.  

Dust the Amarettini with icing sugar and let them dry well for 3 hours. 

Pre-heat the oven to 160°C/320°F. Bake the Amarettini for 15 mins. Let them cool down and dust again with icing sugar. 

Ready to go and really delightful, darling! 

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Walnut Cantuccini — Walnuss Cantuccini

I discovered this recipe a couple of years ago during my “Plätzchen” recipe hunt for Christmas. Most probably they were meant for Christmas as they contain anise and orange zest. 

But believe me, they can be baked all year long, no matter the season with huge success. I bake double the quantity every time 

as they are gone in seconds.

the quantities below make for around 25 Cantuccini, depending on the size you choose and how much you nibble during the baking process.

Preparations:

Pre-heat the oven on 180° C/ 356°F

Prepare a baking tray with parchment paper. 

Ingredients:

  • 50g dried cranberries and 125 g walnuts chopped in chunky pieces
  • 1 tsp organic orange zest (that you can skip, depending on season or preferences)
  • 2 Star anise mortared, or just 1/2 tsp. anise powder you can buy in every supermarket 
  • 125g wheat flour 
  • 1 tip of a knife baking powder
  • 1 pinch of salt
  • 100g cane sugar 
  • 1 medium sized egg 
  • 20 g cold butter cut into small pieces

for later:

  • 2 pouches Bourbon Vanilla Sugar 

Put all dry ingredients (except of nuts & cranberries) in a bowl, whisk the egg slightly, add it to the mix and also add the 20g butter. Knead everything swiftly and add the nuts and cranberries at the end.

Partition the dough in 3 portions and shape them into a rolls (diameter ca. 3 cm). 

Put the Bourbon Vanilla Sugar on a flat plate and roll the Cantuccini rolls in it. Place them on the baking tray and flatten them slightly. 

Bake them for 20 mins. Take them out of the oven and lower the temperature to 140°C/284°F. Let the rolls cool a bit and then cut them into oblique pieces (1,5-2cm).

Now they already look like Cantuccini — the cut surfaces should face upwards in the baking tray. Bake them another 15- 20 mins. Let them cool on a cooling rack. 

You can store them for at least 2 weeks in a closed container. They stay crunchy and delicious. 

They are delightful, darling! 

Walnuss Cantuccini

Das Rezept habe ich vor ein paar Jahren auf Plätzchen-Rezept-Jagd entdeckt. Wenn ich mich nicht täusche war es in einem Extra-Heft des ARD Buffets. 

Der köstliche Duft der Cantuccini in der Luft beflügelt die Seele das ganze Jahr über. Wenn ihr wollt, könnt ihr die Hälfte der Anismenge und die geriebene Orangenschale in der Nicht-Weihnachtszeit weglassen. 

Ich würde außerdem empfehlen die doppelte Menge zu backen – sie sind weg in null Komma nichts!

Die u.a. Mengen ergeben ca. 25 Stück 

Vorbereitungen:

Ofen auf 180° C vorheizen

1 bzw. 2 Backbleche mit Backpapier belegen

Zutaten:

  • 50g getrocknete Cranberries und 
  • 125g Walnüsse in grobe Stücke hacken.
  • 1 TL unbehandelte Orangenschale
  • 125g Mehl
  • 1 Msp Backpulver
  • 1 Prise Salz
  • 100g Rohrzucker
  • 2 Sternanis fein mörsern
  • 1 Ei (verquirlt) 
  • 20g kalte Butter in kleine Stücke schneiden

für Später:

  • 2 Päckchen Burbon Vanillezucker

Alle Zutaten rasch verkneten, am Ende Cranberries und Walnüsse untermischen. 

Den Teig in 3 große Portionen teilen, jeweils auf ein wenig Mehl zu einer Rolle (Diameter ca. 3 cm) formen, in 2 Pck. Burbon-Vanillezucker wälzen, leicht flach drücken. Die Rollen 20 Minuten backen. Herausnehmen und etwas abkühlen lassen. Das große Naschen beginnt schon jetzt!

Die Backofentemperatur auf 140° C reduzieren. Die Rollen schräg in 1,5-2 cm breite Stücke schneiden und mit den Schnittflächen nach oben auf das Blech legen. Weitere 15 Minuten knusprig backen (eher trocknen). Cantucinni anschließend auf ein Kuchengitter auskühlen lassen.

Du kannst sie mindestens 2 Wochen in einer geschlossen Dose oder Glas aufbewahren. Sie blieben knusprig & deliziös!