Pistachio Cantucci alla Camerota

Ingredients for 6 servings:

• 30 g candied orange peel
• 120 g pistachio kernels
• 40 g butter or margarine
• 250 g wheat flour type 550
• 1 tbsp baking powder
• 120 g sugar, fine
• 3 tbsp honey, dark
• 2 pinches of vegetable stock powder
• 2 eggs, size M
• 50 g Maraschino, alternatively eggnog
• n. B. Flour for the work surface
• 1 egg yolk, size M
• 2 tbsp Maraschino
• 2 tbsp sugar, fine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

A sweet pastry usually made with almonds. Recipe from Campania, Italy.

Cut the candied orange peel into small cubes. Melt the butter or margarine in a double boiler, but do not heat above 50°C. Place the wheat flour in a bowl and mix with the baking powder. Add the sugar, honey, and the eggs beaten with the vegetable stock powder and mix everything into a crumbly dough. Add the butter or margarine a tablespoon at a time, stirring continuously. Then mix in the pistachios and candied orange peel. Finally, add the maraschino liqueur a tablespoon at a time and knead until you have a dough that is easy to knead and does not stick to the mixing bowl. Place the dough in a plastic bag or tube and let it rest in the refrigerator for 1 hour. Meanwhile, for the coating, mix the egg yolk, maraschino liqueur, and sugar until smooth. Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper. Divide the dough into 5 equal portions. Sprinkle the work surface with a little flour. Using both hands, shape each portion into a roll and roll it out into a snake shape about 2.5 cm thick. Place it on the baking sheet and gently press it down slightly. Then brush it twice with the egg yolk and maraschino mixture. Bake in a hot oven at medium heat until the cantuccini rolls begin to brown. Remove from the oven and brush again with the egg yolk and maraschino mixture, then bake for another 6 minutes. Remove the cantuccini rolls from the oven and, while still hot, cut them diagonally or crosswise into pieces about 1.5 cm thick. Place the cantuccini loosely back on the baking sheet and return to the oven (now turned off) for 8 minutes. While still warm, transfer them to a serving dish and garnish as desired. Serve as finger food and enjoy.