Spelt Cantucci

Ingredients

• 150 g macadamia nuts
• 0.5 Vanilla pod
• 250 g Spelt flour Type 630
• 1 tsp Baking powder
• 120 g raw cane sugar
• 0.5 organic lemon (zest)
• 1 pinch salt
• 50 g butter
• 2 Eggs

Instructions

1. 1.

   Coarsely chop the macadamia nuts. Split the vanilla pod lengthwise and gently scrape out the seeds with a knife.

2. 2.

   Mix flour, baking powder, sugar, vanilla seeds, lemon zest, and a pinch of salt. Fold in the butter. Then add the eggs and blend until incorporated. Knead the nuts into the dough. Shape into four equal-thickness logs about 4 cm in diameter and chill for 30 minutes.

3. 3.

   Place the logs on a parchment-lined baking sheet with enough space between them and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes.

4. 4.

   Let them cool for about 10 minutes. Slice into roughly 1.5 cm thick pieces and dry the spelt cantucci at 120 °C (100 °C fan; gas: level 1) for 10–15 minutes until golden brown. Allow to cool completely.