The cantucci cookie is a fantastic dessert: it is cooked as quickly as it disappears from the table. Only half an hour in the kitchen - and you have in your hands a dish with delightfully crispy bars, teasing with delicate nutty taste and aroma. It remains only to cook your favorite coffee or open a bottle of tart wine - and enjoy a delicious cookie hailing from Italy.
Ingredients:
- Flour 250 gr
- Nut flour - 50 g
- Sugar - 140 g
- Baking powder - 1 tsp.
- Two eggs
- Two yolks
- Nuts - 120 g
Cooking method:
- Mix thoroughly in a bowl the usual flour with a baking powder
- Enter in the flour two eggs and two yolks
- Add sugar and nut flour. Almond is an Italian classic, but you can easily replace it with flour from hazelnuts, cashews, peanuts or walnuts. The grinding here does not play a special role, so you can simply grind nuts in a mortar yourself. For a more saturated taste, instead of the usual sugar, it is worth using brown
- Mix the ingredients with a paddle or a "paddle" nozzle in a stationary harvester
- Nuts fry in a dry frying pan or in the oven for 10 to 15 minutes. Finely chop and add to the dough, stirring well. In addition to nuts, you can use any dessert additives to taste: dried cherries or cranberries, pieces of confectionery chocolate, coconut shavings, candied fruits
- Dough the mix, divide into two parts and form two small "loaves". Wrap the blanks in film and place in the refrigerator for half an hour
- Preheat the oven to 180 degrees, place the workpieces on parchment paper and bake for about 20 to 30 minutes until the dough is browned and increased in volume
- Finished "loaves" take out of the oven, cool a bit and cut into slices with a thickness of a centimeter. Lay them on parchment and leave again in the oven for ten minutes
- Ready cantucci can be stored for a very long time in a box or an airtight container