I just came back from a wonderful week in Corsica and even though I had been there when I was 3 years old, I had a very vivid memory of the island’s smells. Here is a first recipe, that of the canistrelli with almonds. I bought a lot of them on the spot and analyzed the packages of the ones I liked best. So I did what I always do, I went to my workshop to do some tests. The result is perfect. Very crispy without being hard. With vanilla and dry white wine! The recipe is ready in 5 minutes (well there is still the cooking!) and is suitable for vegans.
Recipe for 400g of almond canistrelli
- 200g flour
- 3g of baking powder
- 1 bag of 10g of vanilla sugar
- 85g of sugar
- 2 good pinches of salt
- 70g of neutral rapeseed oil
- 55g of dry white wine
- 40g of almonds
Place the flour, yeast, vanilla sugar, sugar and salt in the bowl of your food processor or in a bowl.
Mix and pour in the oil.
Mix with the sheet or with your fingertips to obtain a kind of sand.
Pour in the dry white wine (which you can replace with water), stir to form a paste and then add the almonds. One last little mix and you’re done!
Divide the dough into two balls.
Make each ball into a long sausage, about 30cm long.
Bake for 30 minutes at 170°C. Let cool for 20 minutes, then cut into slices about 1cm wide.
Return to the oven, still at 170°C, this time for about 20 minutes.
All you have to do is eat them or store them in an airtight box!