Peanut Cantuccini alla Ela

Ingredients for 2 servings:

• 100 g peanuts, roasted
• 120 g flour
• 70 g sugar
• ½ tsp baking powder
• 20 g butter, soft
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Italian coffee pastry – tastes good with cappuccino…

In a bowl, mix the flour, sugar, baking powder, and peanuts. Add the butter and egg to the flour mixture and knead with your hands. Now form the dough into a roughly 40cm long roll and place it on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 170°C) on the second rack from the bottom for about 25 minutes. Allow the cantuccini sticks to cool slightly, then slice diagonally into approximately 1cm thick slices while still warm. Place the cantuccini cut-side down on the baking tray and bake in the hot oven at the same temperature on the second rack from the bottom for 10-12 minutes until golden brown. The cantuccini will keep in a tin for about 4 weeks!