Chocolate Cantuccini

Let's bake something healthier and lighter ... I myself wonder how the biscuits could turn out so fine :-) since not much remained from the original Italian recipe (and moreover, it is chocolate).

Ingredients:

• 3 eggs
• lemon peel
• oat flakes – 25 g
• crushed cocoa beans or a dark chocolate – about 7 g
• a measuring jug of chocolate protein (Almond protein would be even better, but I don't have it.)
• whole almonds – 10 g
• sliced almonds – 15 g
• a pinch of baking powder

Preparation and Baking:

Whip whole eggs with the protein (protein doesn't have to be included, but I add it) and mix it with whole peeled almonds (I add whole almonds because of the almond flavor). Then continue whipping until you get a solid mix. Within whipping, put about 25 g of oat flakes (I usually use gluten-free ones) in water to make a more solid dough. Mix the oat flakes with ground cocoa beans (a high-quality chocolate could be used as well), lemon peel and sliced almonds, and pour together with the whipped eggs mixed with protein and almonds. Then pour the mixture into a silicone ribbed loaf baking mold (traditionally, two rolls should be made on a baking paper – maybe I'll try it next time) and bake at 180 degrees Celsius for 25 minutes. Empty the warm mold on a plate, cut the roll into diagonal slices, put them on a baking paper, and bake for about 20 minutes at about 140 degrees Celsius. Then let the biscuits get dry in the oven. Store in a jar in a dark place.

In Italy, cantuccini are served with a red dessert wine or coffee (the biscuits are dipped into the wine or coffee). The Italians would probably not accept the biscuits to be served with a white Greek yogurt or with tomatoes and mozzarella :-).