Cantuccini

Wash the lemon in hot water, then dry and zest it. Store the lemon in the fridge for future use.

Put the eggs, sugar, honey, amaretto and lemon zest in the mixing bowl of your stand mixer and beat at medium speed for around 1 minute. 

Ingredients

1 piece organic lemon, 4 piece eggs, 250 g sugar, 50 g honey, 40 ml amaretto

Mix the dry ingredients in a bowl and add to the egg and sugar mixture. Stir at medium speed until the dough is smooth.

Stir in the almonds, then cover the dough and place in the fridge to rest for 30 minutes.

Ingredients

500 g type 550 wheat flour, 7 g dried yeast, 1 pinch cinnamon, 1 pinch salt, 200 g blanched almonds

Divide the dough into four equal pieces.

Dust the worktop with flour and roll out the dough pieces into rolls about 2 cm in diameter. Arrange them on the universal tray, leaving enough space between them.

Separate the egg. Mix the egg yolk with the water and brush the dough rolls with the mixture. The egg white can be stored in the fridge for future use.

Ingredients

4 tsp water, 1 piece egg, 10 g type 550 wheat flour

Start the “Cantuccini” programme and follow the steps.

Once the BORA X BO has heated up, put the universal tray in the middle.

When notified, take the food out of the oven, cut at a slight angle into slices about 1 cm wide and place cut-side downwards on the oven rack.

Put them back in the BORA X BO and bake until done.

When done, take the cantuccini out of the oven and leave them to cool for about 2 hours before serving.