If you want it, you can have 2 tablespoons of cranberry or 1 tablespoon finely chopped, dried apricot in the cake.
200 g ground scalded almonds
1 handful coarsely chopped almonds – not scalded
80-100 g Sukrin
2 tablespoons fiber husk
2 teaspoons baking powder
the seeds from 1 vanilla pod
grated peel of 1 lemon
2 eggs
If you want it, you can have 2 tablespoons of cranberry or 1 tablespoon finely chopped, dried apricot in the cake.
Set the oven at 175 °C.
Template the scalded tonsils and coarsely chop those who have the shell on.
Have everything in a mixing bowl together with Sukrin and the rest of the dry.
Tear the shell of the lemon. Do not take with the white inside the shell, it doesn't taste as good.
Cut the vanilla pod in half and scrape out the seeds with a teaspoon.
Have lemon zest and vanilla seeds in the almond mixture (and the cranberries or dried apricots if you want to).
Mix in 2 eggs. Stir well until the dough becomes firm.
Roll the dough into sausages and pat them flat on a baking tray with baking paper. Customize the width and thickness as you wish.
Cook the sausages in the middle of the oven for 25 minutes. Take them out and then cut them in the classic slanted biscotti form.
Insert them in the oven again, this time at 75 °C, and with the oven door ajar. Now they are finished and be properly crazy. This can take up to 3 hours.
Test the cakes after they have cooked(dried) in about 2.5 hours. They should be hard to bite into.
When the cakes have been crazy, let them cool for a half-hour time. The cakes are plunged into hot coffee or tea and enjoyed.
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