Cantuccini with cashew nuts

For the dough, combine flour, sugar, baking powder, vanilla sugar, bitter almond aroma and salt on the workspace. Make a well in the centre and add butter and eggs.

Knead the ingredients until the dough is sticky.

Knead in the cashew nuts and use a pinch of flour to shape the dough into a ball. Chill for 30 minutes.

Cut the dough into 6 pieces. Shape each piece into a 25 cm long roll.

Line a baking tray with baking parchment. Place the rolls on the tray, leaving about 8 cm between each one.

Bake in a pre-heated oven at 200°C for approx. 15 minutes. Allow to cool and cut the rolls diagonally into 1 cm thick slices.

Place the biscuits on the baking tray and roast them again for 10 minutes at 200°C, until the cantuccini are golden brown.

Allow the cantuccini to cool and keep in a lidded tin so that they stay nice and crunchy.