• 250 g flour (type 405) plus a little for work surface
• 100 g sugar
1 pinch of salt
• 25 g softened butter
• 1 tsp. vanilla mark (or vanilla extract)
• 1 tsp. baking powder
• 2 eggs
• 4 drops of almond extract
• 100 g almond slivers
• 100 g whole almonds
• 2 tbsp. milk


For: 80-100 cookies
Preparation time: 45 minutes.
Baking time: 20-22 minutes.
Chill time: none


1. Preheat the oven to 180°C using convection heat. Using a kitchen mixer, add flour, salt, butter, vanilla mark, baking powder, egg and extract into the bowl and knead into a smooth dough.

2. Add almond slivers and whole almonds with the milk into the dough and work in. The dough should be somewhat sticky. If it is too dry, add another tablespoon of milk.

3. Divide the dough into 3 portions and roll each one out into a 25-30-cm long baguette (Ø 4 cm) on a floured work surface. Line a baking tray with baking paper and place the cantuccini rolls on it.

4. Bake on the middle rack for 10-12 minutes until the surface is firm and slightly browned. Cool for 5 minutes and then slice the baguettes diagonally into 1.5-cm thick slices. Arrange the slices with the cut side up on the baking tray and bake another 10 minutes until golden brown.