Cantuccini

For the cantuccini, knead together all the dough ingredients except the whole almond kernels. Add the whole almond kernels at the very end.

Shape the dough into rolls of 3 cm in diameter and refrigerate for about 1/2 hour, wrapped in plastic wrap.

Place the dough rolls on a baking tray lined with baking paper and bake in a preheated oven at 160 degrees for 15-20 minutes.

After 10 minutes of baking, cut the rolls diagonally with a sharp kitchen knife into 1 cm thick slices.

Put them back on the tray and bake at the same temperature for another 10 minutes. The cantuccini are ready when they are golden brown and very hard.

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