Apple drink with cantuccini

Warm the sugar, eggs, salt, and vanilla sugar together to about 40°C, then whip until foamy.

Mix the wheat flour, baking powder, and cinnamon and fold into the egg mixture. Finally, fold in the chopped walnuts.

Process the batter immediately.

Pour the batter into a 24×44 cm frame and bake at 190°C for 20–30 minutes with the oven vent open.

Note: Traditionally, cantuccini dough is first frozen, then cut, and only afterwards baked. In this recipe, that step is skipped.

While still warm, cut the bars into slices of about 11×1 cm and place them on a tray lined with a silicone mat.

Toast at 150°C for about 30 minutes until the cantuccini are completely dry and hard. This makes them shelf-stable.

Heat the apple cider with ginger, cinnamon sticks, vanilla, cloves, cardamom and citric acid. Then cover and let it infuse overnight in the refrigerator.

Remove the spices, add the sugar, and bring the mixture to a boil. Fill the hot syrup into clean glass bottles and seal immediately.

Note: The syrup can be served in a tearoom or sold in bottles. To keep it shelf-stable, the sugar content must be sufficiently high. Because natural spices are used instead of artificial flavorings, the ratio of syrup to water can be adjusted individually when serving.