John Myers
Ingredients for 1 servings:
- 60 g chopped pistachios
- 60 g almond sticks
- 50 g chocolate coating, dark and chopped
- 25 g butter, soft
- 150 g sugar
- 1 pinch of salt
- 250 g flour
- 2 eggs
- 1 tsp baking powder
- 50 g cocoa powder
Instructions
Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
An Italian nut pastry with pistachios and almonds
Cream the butter, sugar, and salt until creamy. Stir in the eggs. Add the flour, baking powder, chocolate coating, and cocoa powder and knead in. Knead in the nuts. Divide the dough in half and form two loaves. Flatten the loaves slightly on a baking sheet lined with parchment paper. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for about 25 minutes. Remove the loaves, let them cool for 15 minutes, and cut into finger-thick slices. Arrange the slices back on the baking sheet, leaving some space between them, and bake for another 5-8 minutes at the same temperature. This recipe yields approximately 20 cantuccini.
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