Description
Very tasty Italian cookies.
Ingredients
-
Flour
400 g
-
Sugar
200 g
-
Chicken egg
3 piece
-
Butter
65 g
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Honey
30 g
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Leavening agent
1 tsp
-
Salt
-
Vanilla sugar
1 tsp
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Almonds
300 g
-
Cranberry
50 g
Cooking
To prepare the almonds. Pour almonds with boiling water for 10 minutes. Drain the water, remove the almond from the skin and warmed in the oven for 10 minutes at t 160*C.
Mix the butter with the sugar, add the eggs and mix well (photo left). You can all beat with a mixer (pictured right)
In the egg-oil mixture to sifted flour, add baking powder, salt, honey, vanilla sugar (I have vanilla), cranberries, mix well, add the prepared almonds.
Knead the dough again and divide into three parts.
The dough will be quite sticky, add flour is not necessary, as the cookies will get a different structure (tested personally :)), it is enough to propylite hands with flour and you can "roll" the ball on a flour covered surface. To form three candy bars, I got ~40 cm in length and 4 cm in width. Bake at t 180*C for 25 minutes.
The finished bars to cool slightly (5-10 minutes), cut diagonally into slices approximately 1 cm in width, spread out on a baking sheet cut up and put back in the oven for 10 minutes. I got 60 cookies.
Ready cantucci cool on a wire rack or towel can be stored in a covered container up to three months.
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