Chocolate Cantucci

Ingredients

• 200 g dark chocolate (at least 70% cocoa content)
• 2 tbsp highly refined cocoa powder (5 g each)
• 160 g spelt flour type 1050
• 1 tsp Baking powder
• 0.5 tsp cinnamon
• 4 tbsp whole cane sugar (20 g each)
• 2 Eggs
• 100 g almonds
• 0.5 organic orange (zest)
• 1 tbsp coconut oil (15 g)

Instructions

1. 1.

   Chop 30 g of chocolate and melt it in a saucepan over a hot water bath. Sift cocoa powder, flour, baking powder, and cinnamon into another saucepan. Add sugar and eggs. Chop almonds and add them with orange zest and melted chocolate. Knead everything into a workable dough.

2. 2.

   Shape the dough into an approximately 18 cm long strand and place it on a parchment‑lined baking sheet. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 20 minutes. Let cool slightly. Then slice into about 30 thin slices of 4 mm thickness and bake for another 12 minutes. Cool on a wire rack for about 10 minutes.

3. 3.

   Melt the remaining chocolate with coconut oil gently in a saucepan over a hot water bath, then let it cool for 2–3 minutes. Brush half of the Cantucci with this glaze. Let the glazed cookies set on parchment paper.