Serves: 5
Total Calories: 572
Set Global Sun Oven out to preheat. Line a rimmed baking sheet or pan* with parchment paper.
Beat 3 eggs, sugar, and salt with an electric mixer with a whisk attachment on high until thick and pale yellow, about 5 minutes. Using a wooden spoon mix in vanilla extract, flour, and almonds; do not over mix. Using floured hands form dough into two logs about Ê3 x 8-inches long and place one on the baking sheet. Beat the egg white until foamy and brush onto the log on the baking sheet. Bake the log in the Sun Oven until golden brown, 45 minutes to an hour. Remove the log from the Sun Oven and transfer to a rack to cool for about 15 minutes. (Bake second log while the first is cooling.)
Cut log into 1/2 inch wide slices and place back on baking sheet (without parchment paper). Bake for 10 minutes then turn over and bake for another 10 minutes. Repeat cooling and second baking process with second log. Alternately bake both logs together, on separate cross stacked baking sheets. If baked together the first baking may take longer and the second baking is best done in two batches.
*The pan I used measures 13" x 9" x 2" and is wedged between the front and back walls of the cooking chamber. It does not rest on the leveling tray at all.
This Cantuccini recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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