Cantuccini with cashew nuts

Cantuccini with cashew nuts

Ingredients

  • 250 g flour
  • 180 g sugar
  • 1 Tsp baking powder
  • 2 packets of vanilla sugar
  • ½ bottle bitter almond aroma
  • 1 pinch of salt
  • 25 g butter, room temperature
  • 2 eggs
  • 175 g roasted cashew nuts

For the dough, combine flour, sugar, baking powder, vanilla sugar, bitter almond aroma and salt on the workspace. Make a well in the centre and add butter and eggs.

Knead the ingredients until the dough is sticky.

Knead in the cashew nuts and use a pinch of flour to shape the dough into a ball. Chill for 30 minutes.

Cut the dough into 6 pieces. Shape each piece into a 25 cm long roll.

Line a baking tray with baking parchment. Place the rolls on the tray, leaving about 8 cm between each one.

Bake in a pre-heated oven at 200°C for approx. 15 minutes. Allow to cool and cut the rolls diagonally into 1 cm thick slices.

Place the biscuits on the baking tray and roast them again for 10 minutes at 200°C, until the cantuccini are golden brown.

Allow the cantuccini to cool and keep in a lidded tin so that they stay nice and crunchy.

Nutritions

  • Kcal
  • 552
  • 28 %
  • Fats
  • 20 g
  • 29 %
  • Carbs
  • 81 g
  • 30 %
  • Protein
  • 12 g
  • 24 %
  • Sat. fat
  • 6 g
  • 30 %

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