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Spelt Cantucci with Almonds

Recipe

Preheat oven to 175°C

120g blanched almonds, whole

coarsely chop with the sugar in a pan,

1 tbsp sugar

toast until golden and leave to cool

2 eggs

150g sugar

beat eggs and sugar until foamy

1 pinch of salt

1 tsp baking powder

mix in

250 g light spelt flour type 700

add flour and almonds to the egg — mixture and work into a dough

Shape the dough into strands 3 cm thick, place on a baking tray lined with baking paper and bake for approx. 25 – 30 min.

Cut diagonally into 1 cm thick slices with a sharp knife and place on the baking tray. Bake for a further approx. 8 – 10 min.