John Myers
Pistachio Cantuccini
The perfect pistachio cantuccini recipe with a picture and simple step-by-step instructions.
- 275 g Flour type 550
- 1 tsp easy go. Baking powder
- 180 g Sugar
- 2 Pck. Vanilla sugar
- 1 pinch Salt
- 1 tbsp Pistachio paste
- 2 Eggs size L.
- 30 g Soft butter
- 60 g Whole peeled pistachios
- 100 g Almond sticks
- Preheat the oven to 200 ° O / bottom heat. Mix the flour, baking powder, sugar, vanilla sugar and salt in a bowl. Add the pistachio paste, eggs and butter and knead with the dough hook of the hand mixer to form a firm, slightly sticky dough. Finally, knead in all the pistachios and almond sticks, place the dough on a lightly floured surface and divide into 3 equal portions. Shape each into a 25 cm roll. Place all of them at a distance on the baking sheet lined with baking paper or foil and slide it into the oven on the 2nd rail from the bottom.
- The first baking time is 20 minutes. Then take the tray out of the oven and let the sticks cool down slightly. Then cut the bars into finger-thick slices with a very sharp knife (a bread roll saw knife is ideal for this). Be careful with this, because the inside is still a bit soft. Then place the slices close together on the grate lined with baking paper or foil and slide this into the oven on the 2nd rail from below. Turn the temperature down to 150 ° and bake the slices again for 10 minutes. Once this has expired, reduce the temperature once to 80 °, bake for another 10 minutes, then switch off the oven, stick a wooden trowel in the door and let the cantuccini cool down in it. Then they are wonderfully crispy.
- The pistachio paste gives them a special taste. The above-mentioned number of people refers to a portion of 46 pieces.
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