Colorful cantuccini. Double baked - twice delicious!
FOR 65 PIECES:
300 g of flour
1 teaspoon Baking powder
160 g of sugar
1 pinch of salt
60 g pistachio kernels
50 g whole unpeeled almonds
Hazelnut brittle and red subject cherries
1 egg yolk
2 Table spoons of milk
Knead 1 flour, baking powder, sugar, eggs and salt. Knead pistachios, almonds, brittle and cherries. Cut the dough into thirds, shape into rolls (about 2.5 cm Ø). Place dough rolls at least 3 cm apart on a baking tray covered with baking paper. Whisk the egg yolk and milk, coat the rolls with the mixture. Bake at 180 degrees for about 20 minutes.
Remove 2 baked dough sticks, allow to cool slightly. Cut diagonally into approx. 5 mm thick slices. Place with the cut surface on the baking sheet, bake for another 4 minutes.
PREPARATION TIME: approx. 1 hr.