Cantuccini with pistachios and cranberries

Ingredients for 1 servings:

• 120 g sugar
• 25 g butter, soft
• 2 large eggs
• 300 g flour
• 1 pack of vanilla flavor
• 1 pack flavoring (lemon flavor)
• 2 tsp, leveled baking powder
• 1 pinch of salt
• 100 g pistachios
• 100 g cranberries, dried

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

makes about 50 pieces

In a bowl, beat the sugar, butter, and eggs with the vanilla and lemon flavoring briefly with a hand mixer until fluffy. Mix the flour with the baking powder, sift it into the batter, and stir in. Add the salt, pistachios, and cranberries and mix everything well but quickly. The dough will be a little sticky; this is normal. Add a little more flour if it’s difficult to work with. Then form 3-4 rolls of about 2 cm in diameter, wrap them in plastic wrap, and chill for at least 30 minutes. Preheat the oven to 180 degrees (top/bottom heat). Place two rolls of dough on each baking sheet lined with baking paper and bake on the middle rack for about 20 minutes. Then remove the baking sheet and reduce the temperature to about 120 degrees. Let the baked dough rolls cool briefly and then cut into 1 cm thick slices using a serrated knife. Return the baking tray with the cantuccini to the oven for about 10 minutes. Remove and let cool.