Olive Cantuccini
60 g butter and 200 g sugar beat until fluffy. Add 3 eggs constantly stirring.
Subsequently add the following ingredients:
250 g spelt flour
250 g whole spelt flour
1 tsp. vanilla sugar
3 tbsp. maple syrup
1 tsp. baking powder
2 tbsp. Apple Seed Oil Remove the dough from the agitating machine and knead
100 g whole almonds
100 g dried olives into the dough by hand.
Form plaited buns from the dough and bake in the oven for 30 minutes at 170°C, take out, cut into slices and bake for another 3 minutes.
Apple Jelly
50 g sugar melt in a pan until golden-brown, deglaze with 200 ml Rubinette Apple Juice and thiken by boiling until you get a syrup.
100 g Rubinette apples chop finely and stir into the syrup. Season to taste with a splash Golden Balsamic Vinegar
Buffalo Cream Cheese (by Robert Paget) cut into slices of 3 cm.
Fill 2 tbsp. of the apple jelly into a soup bowl, arrange 1 slice of cream cheese on each plate and sprinkle amply with Apple Seed Oil
Finally add 1 of the cantuccini to each plate.
serves 4
by Tomas Dorfer, Landhaus Bacher, Mautern
