2 sachets saffron (0.5g each, total 1g)
1.5 dl sugar
5 dl flour
1.5 tsp baking powder
1.5 dl sweet almonds
A little cane sugar for garnishing
Other things you’ll need
A small saucepan
2 mixing bowls (one of them should hold at least 2 litres, the other can be a little smaller)
A decilitre measure
A teaspoon or teaspoon measure
A kitchen assistant with dough hooks (or a wooden spoon and muscle power ;-))
A baking tray and a sheet of baking paper (or a little butter to grease the tray with)
A large, sharp, kitchen knife
Things that would be good to have
An airtight container to keep the finished cantuccini in, unless you plan on eating them all right away😉
How to make the saffron cantuccini
1. Start the oven at 175°C (if you have a fan oven, put the fan on too).
2. Melt the butter in the little saucepan. When it is melted, remove from the heat and add the saffron. Stir well.
3. Pour the butter-saffron mixture into the larger bowl, break in the the eggs and mix them in.
4. Into the smaller bowl, put the sugar, flour, baking powder and sweet almonds, and mix together well.
5. Pour the sugar-flour-almond mixture into the larger bowl, and mix until everything becomes one large lump of dough (this is where the muscle power comes in, unless you have a kitchen assistant to help).
6. Get the baking tray ready, either by covering it with a sheet of baking paper, or greasing it with butter.
7. Divide the dough into three equal parts, put them on the baking tray, and form them into flat rectangles (very roughly: 5 x 25 cm).
8. Garnish with cane sugar, and press it in a little with your hand, so that all the sugar doesn’t fall off during the baking.
9. Bake in the middle of the oven for 25 minutes.
10. Take out the baking tray, close the oven door, and lower the temperature to 125°C
11. With the large, sharp knife, cut the rectangles into slices of about 1 x 5 cm. Move the slices apart so that they are a bit separated from each other.
12. Put the baking tray back into the oven.
13. After 10 minutes, turn off the oven, without removing the cantuccini. Wait until the oven reaches room temperature before opening the door. Starting the bake last thing in the evening is the best way to achieve this, then the cantuccini will be ready in the morning