Recipe "Kantuchchini with almonds":
I think most of you know the word"Biscotti" - a tasty blog has a few recipes of Italian biscuits varying degrees of freshness. Today I offer you a recipe kantuchchi - in fact, a kind of all the same biscotti, but common for the most part in the Tuscany region. We will prepare them in a classic form - with almonds.
Let me remind you that this kind of biscuits served with sweet wine or coffee, in which Macau before heading into the mouth In our reality kantuchchi well we are served with sweet tea.
300-400 g of almonds (slightly roasted, you can with the skin)
Sugar 250 g
zest of 1 lemon
1 tsp vanilla essence
1 tsp baking powder
500 g flour
Nuts coarsely chop (you can cut each in half - that would be enough).
Whisk eggs with sugar, zest and vanilla essence. Gradually add the sifted flour with baking powder and almonds, knead a fairly stiff dough.
Form the dough flattened long Polenz and put it on the baking sheet.
We put in a preheated 180 degree oven andBake until golden brown, about 20-25 minutes. We take out, give little cool to such a degree that can be safely Polents touched by hands, then cut into slices of about 2 cm thick.
Again, put on a baking sheet and send in the oven for 5 minutes. Then we turn over each cookie and send it in the oven again - this time for 2-3 minutes.
We take out and allowed to cool.