John Myers
Tipsy Pistachio Cantuccini
The perfect tipsy pistachio cantuccini recipe with a picture and simple step-by-step instructions.
- 125 g Sugar
- 2 El Acacia honey
- 1 packet Bourbon vanilla sugar
- 250 g Flour 405
- 1 piece Bourbon vanilla pod just the pulp
- 1 piece Organic lime, the zest
- 1 pinch Salt
- 1 tsp Baking powder
- 40 g Butter
- 2 piece Egg
- 3 El Pistachio brandy
- 75 g Chopped and roasted pistachios
- 25 g Roasted almond flakes
- Knead the sugar, honey, vanilla pulp, vanilla sugar, pistachio brandy, lime zest, salt, baking powder, butter and eggs into a smooth dough.
- Now add the almond flakes and pistachios and knead in.
- Place the dough in a foil and refrigerate for 30 minutes in the refrigerator. Preheat the electric oven to 200 degrees top / bottom heat.
- Then shape the dough into rolls. Place on a baking sheet (this was previously covered with baking paper). Now bake for 15 minutes on the 2nd rail from the bottom.
- Take the rolls out of the oven and cut them into 1.5 cm thick slices while they are still warm. Place on the baking sheet with one of the cut surfaces facing down and bake for another 5 minutes.
- When the cantuccini have cooled down, put them in a cookie jar and eat them little by little.
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