Saty Cantucchini

Serves 4Preparation time 25 minutes (without baking time)
3 sprigs of rosemary, finely chopped
100 g flour (type 405)
50 g ground almonds
1 teaspoon baking powder
20 g sugar
2 tablespoons almond liqueur (i.e. Amaretto)
2 egg yolks (size M)
Coarse sea salt (fleur de sel)
100g whole almonds with skin
Process flour, ground almonds, baking powder, sugar, almond liqueur, egg yolks, rosemary and 1 flat tablespoon of salt with the dough hook attachment of an electric hand mixer into a smooth dough. Knead in almonds by hand. Divide the dough into two portions and roll each piece on a lightly floured surface into a 20 cm long form. Set the rolls on a lined baking tray, press each to a width of 10 cm. Bake in preheated oven at 180°C/350°F/ gas 2-3/convection 160°C for 15 minutes. Allow the pastry sticks to cool for 15 minutes, then cut diagonally into 1.5 cm thick slices. Place slices on the baking sheet again and bake at the same oven temperature for another 10 minutes.