Glutenfree biscotti --LaMiaCucina (April 2019).
The food blogger Julia by chestnutandsage.de presents her "Chocolate Cantuccini with Pistachios and Fleur de Sel".
Ingredients for about 30 cantuccini
- 60 g pistachio kernels, roughly chopped
- 40 g dark chocolate, roughly chopped
- 25 g soft butter
- 150 g of sugar
- 1/2 teaspoon Fleur de Sel
- 2 eggs
- 250 g flour
- 1 teaspoon Baking powder
- 40 g of cocoa powder
- 1 sheet of baking paper, eg from Toppits
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Preheat the oven to 175 ° C top / bottom heat.
Beat the eggs, butter, sugar and salt until creamy. Add flour, baking powder and cocoa seven, to the butter mass and then knead a homogeneous and firm dough. Finally, mix in the pistachios and the chocolate.
Divide the dough into 2 equal portions and roll out into a roll of about 3 cm in diameter. Place the rolls on the baking sheet lined with baking paper and bake for 25 minutes.
Remove the rolls from the oven and allow to cool for about 15 minutes. Cut the cooled rolls into slices about 1 cm thick with a sharp knife.
Place the Cantuccini slices upright on the baking sheet and simmer for another 10 minutes at 175 ° C until they are dry and firm. Allow the cantuccini to cool on a grid and place in a cookie jar.