Cantuccini are actually a traditional almond cookie from Italy, more precisely from near Florence. The special thing about them is that they are baked twice. Once in long rolls, the second time in slices. Instead of almonds, we use fine pistachios for this recipe.
Recipe for 1 baking tray
Preparation time: 45 to 60 minutes
Ingredients:
30 g butter
300 g flour
21/2 tsp baking powder
100 g sugar
50 g cornflour
2tsp amaretto
1 egg
100 g pistachios, roughly chopped
175 g fine cocoa chocolate 'Rausch Peru 60 % Pistachio Brittle'
Also zest of an organic lemon and powdered sugar for dusting
Preparation:
- Preheat the oven to 160°C.
- Melt the fine cocoa chocolate and butter in a bain-marie, stir until smooth and leave to cool slightly
- Mix the flour with the baking powder and combine with the remaining ingredients
- Add the chocolate and butter mixture and knead into a soft dough
- Divide the dough in half and shape each half into a roll approx. 28 cm long, place on the baking tray and flatten with your hands.
- Bake the dough rolls in the preheated oven for 20 minutes until they are firm
- Leave to cool slightly, cut the rolls diagonally into thin slices
- Place the slices on the baking tray and bake for another 10 minutes until crispy
- Leave to cool again and dust lightly with powdered sugar if desired
