Dark Printen – Cantucchini with cashews and walnuts

Ingredients for 1 servings:

• 260 g flour
• 1 tsp baking powder
• 2 tsp cocoa powder
• 35 g butter, soft
• 2 eggs
• 1 pinch of salt
• 2 tsp spice mix (speculoos spice)
• 75 g cashew nuts, can also be lightly salted
• 75 g walnuts, halved again
• Cashew nuts, can also be lightly salted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a spicy mixture, makes about 30 pieces

Knead all ingredients, except the nuts, into a dough. Only then do the nuts get incorporated, which requires a bit of finesse and patience, as the nuts will try to escape from the dough. Then carefully form two equal-sized sausages so that they fit lengthwise across the baking sheet. Bake these two “sausages” at 190°C for 18-20 minutes. Remove from the oven and let rest for about 5 minutes. Meanwhile, reduce the oven temperature to 180°C. Cut the “sausages” diagonally into approximately 1 1/2 cm thick slices with a VERY sharp knife and bake for another 12-15 minutes. TIP: I tend to prefer 12-13 minutes, as they are then not quite as hard to the bite.