Sunday, July 26, 2015
CANTUCCI - ALMOND COOKIES
300 g Sugar
300 g of unpeeled almonds
600 g flour
1/2 lemon zest
1 pinch of salt
Turn the oven to 200 C and puts to toast the almonds for 3 minutes. Remove from oven and let cool.
Place the eggs in a large bowl and add a pinch of salt and sugar
riding well until frothy
Add the melted butter (lukewarm), lemon zest and flour sifted with baking powder.
Mix all ingredients.
Once the mixture is smooth, add the almonds and put the mixture on a floured surface and knead the dough by hand to get a ball uniform
Divide the dough into three balls of the same size and shape of these three long loaves of about 30-40 cm
Transfer the loaves on a baking sheet covered with paper oven
Give them over lightly beaten egg and bake for 20 minutes in hot oven at 180 degrees.
After this time, remove the bread let cool a few minutes and proceed to cut into 1.5 cm diagonal.
Put the biscuits obtained back into the baking tray and put them back in the oven at 170 degrees for 5-10 minutos.
served cold and can be stored in a tightly closed recipiende