Cantuccini

Wash the lemon in hot water, dry and finely zest. Put the eggs, sugar, honey, some of the lemon zest and the Amaretto in the mixing bowl of your stand mixer and beat at medium speed for around 1 minute. In the meantime, mix together the flour, dried yeast, cinnamon and salt in a separate bowl, then add it to the egg and sugar mixture. Next, add the almonds. Keep beating the mixture at medium speed until there are no more lumps of flour and the dough is nice and smooth. Cover the dough and leave it to rest in the fridge for about 30 minutes. 

Ingredients

1 units Organic lemon (zest), 4 units Eggs (medium), 250 g Sugar, 50 g Honey, 40 ml Amaretto, 500 g Wheat flour (type 550), 7 g Dried yeast, 1 pinch Cinnamon, 1 pinch Salt

Divide the dough into equal pieces (about 300 g each). Dust the worktop with flour and roll out the dough pieces into rolls (28 cm long x 2 cm thick). Arrange the dough rolls on the universal tray, leaving enough space between each of them. Mix the egg yolk with the water and brush the dough rolls with the mixture.

Ingredients

1 units Egg yolk (medium), 4 tsp Water

Start the “Cantuccini” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, put the universal tray in the middle or bottom of the oven and bake the dough rolls. When you receive a notification, cut the rolls at a slight angle into approx. 1-cm wide slices. Arrange these slices (cut-side downwards) on the oven rack, put it back in the BORA X BO and continue the automatic programme. Once the cantuccini are baked, remove them from the BORA X BO and leave them to cool for around 2 hours.