Ingredients (for eight people):
- 300 g wheat flour
- 200g sugar
- 2 pack vanilla sugar
- 1½ teaspoons baking powder
- pinch of salt
- 1 lemon, rind and juice
- 35g Alsan
- ½ - 1 vial bitter almond oil
- 120ml chickpea water
- 100g cashews
- 100 g pistachios kernels
- Put the flour, sugar, vanilla sugar, baking powder and a pinch of salt in a bowl and mix thoroughly.
- Wash lemon thoroughly and rub dry, rasp the peel and add it to the dry ingredients in the bowl. Mix lemon juice, vegetable margarine in small pieces and bitter almond oil roughly.
- Sieve chickpea water (liquid from 1 can pickled chickpeas á 350-400g) and knead for a few minutes with an electric mixer until the dough becomes smooth and firm.
- Give the whipped chickpea cream in three stages to the dry ingredients in the bowl and work with the hand mixer until the dough becomes unifom. Add cashews and whole pistachios last and stir with the dough hook on low level evenly into the batter. Wrap the dough into foil and keep it in the refrigerator for one hour.
- Divide dough into two equal portions, and roll each on a thoroughly floured surface into a roll (diameter 5-6 cm) in baking sheet Length. Dust the dough surface with a little flour so that it does not stick to hands and can be easily molded. Lay both dough rolls (with enough distance from each other) side by side on baking sheet with baking paper and bake in a preheated oven at 190 °C for about 20 minutes.
- Remove the cake from the oven and let the rolls cool down on the plate for 10 minutes. Finally, cut dough rolls with a serrated knife diagonally into 1cm thick slices, place them with the cut side up again on the baking sheet and bake 20-30 minutes next to each other in the oven until you have the desired golden brown color.
The cashew Cantuccini keep fresh for many days, if they are kept stored in a cookie jar!
Portion for 8-10 people
Our tip: The fine nutty cashew Cantuccini taste best with a cup of Viennese coffee.
Recipe by Sophie Mathisz