Italian Almond Cookies

Ingredients

• 50 g Raisins
• 6 tbsp rum
• 250 g flour
• 100 g Ground Almonds
• 200 g sugar
• 1 pinch Ground cinnamon
• 1 pinch ground cardamom
• Salt
• 2 tsp Baking powder
• 1 bottle bitter almond aroma
• 4 eggs
• 30 ml amaretto
• flour (for the work surface)

Instructions

1. 1.

   Drizzle the raisins with rum.

2. 2.

   Preheat the oven to 180°C (350°F) fan or conventional heat.

3. 3.

   In a bowl mix the flour, ground almonds, sugar, cinnamon, cardamom, a pinch of salt, baking powder, bitter almond aroma, three eggs and amaretto until a smooth dough forms. Finally fold in the well‑drained raisins. If the dough is too sticky, add a little more flour.

4. 4.

   Divide the dough into five equal portions, roll each into a 3 cm wide log, dust with flour and let rest briefly. Whisk the remaining egg; place the logs on a parchment paper‑lined tray about 5 cm apart, brush with the egg and bake in the preheated oven for about 15 minutes. Remove, cool slightly, cut into 1 cm thick slices and spread again on the tray. Bake again at 160°C (320°F) for about 20 minutes to dry.

5. 5.

   Let the finished cantucci cool completely.