For the cantuccini, beat butter, eggs, sugar, vanilla sugar, salt and grated lemon zest until fluffy. Mix flour with baking powder and fold into the mixture.
Finally, stir in the amaretto with the almonds. Divide the dough into six parts on a floured baking surface and form into rolls about 25 cm long.
Place the rolls a little apart on a baking tray lined with baking paper and bake in a preheated oven at 160 °C for about 12 minutes.
After this time, cut the rolls diagonally into 1 – 1.5 cm wide slices, place them with the cut surface facing upwards on the baking tray and bake for approx. 10 minutes until done.
Allow the finished cantuccini to cool and store in cookie tins.
Preparation Tip:
Dip the cantuccini in dark chocolate icing.
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