Cocoa and pistachio cantuccini
Duration
60 min
Difficulty
Average
Servings
X 4
200 g of all-purpose flour
100 g pistachios
2 eggs
1 egg white
150 g sugar
50 g unsweetened cocoa powder
50 g of butter
1 packet of baking powder
Rooms
- Pour the eggs into a bowl, add the sugar, a pinch of salt, and the softened butter, and mix well.
- Add the sifted flour, cocoa powder, and baking powder, stirring thoroughly and beginning to knead.
- Add the pistachios and knead with your hands until you have a soft, compact dough.
- Transfer the dough to a lightly floured surface and divide it in half.
- Shape the dough into two loaves and place them on a baking sheet lined with parchment paper.
- Space them out well and brush them with egg white.
- Bake in a conventional oven at 180°C for about 25 minutes.
- Remove them from the oven, let them cool slightly, and cut them diagonally into 1-cm-thick pieces.
- Continue baking for another 5 minutes to make them crispy.
- Serve the cantuccini once they have cooled.