1 ½ cups flour
½ cup spelt flour
1 cup buckwheat flour
200 g sugar
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons agave syrup
150 g nuts (mixture of almonds, walnuts, hazelnuts)
150 g dried fruit (cranberries, prunes, apricots)
2 tablespoons Cointreau
½ teaspoon mahlep
1 teaspoon orange blossom water
3-4 drops of orange cream flavor
Whisk eggs and sugar until creamy. Proceed with an electric mixer for 3 minutes. Add the syrup and Cointreau while beating. Then the flavors and baking powder and soda. Gradually thicken the dough with sifted flour. When the dough reaches the density of a cake dough, add the nuts and dried fruit.
Then add more flour and make a good kneading dough. Let rest for a while. Then divide the dough into four parts and form a flat sausage from each, about 5-6 cm wide and 1.5 to 2 cm thick. Place the “sausages” on parchment paper. Bake at 175°C until golden brown.
Once cooked, let cool on a rack. Then cut into diagonal slices of 1 cm. Spread them back on the parchment paper and bake again at 175°C until the first signs of gold. They should be as crisp crackers. Once cooled, store the cantuccini in a cookie jar.