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Melissa Brandt
Cantuccini
Italian almond cookies. Tasted in Italy and now you bake them yourself with this recipe.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Separate 1 egg and keep the egg yolk separate. Put the egg white in a bowl and beat with the other egg. Sift the flour above it.
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Mix in the salt, sugar and baking powder.
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Grate the yellow skin of the lemon above it. Add the almonds to the mixture. Knead until a smooth dough.
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Dust the worktop and your hands lightly with flour. Shape of the dough 2 long bars of approx. 4 cm wide.
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Place this on a baking tray covered with parchment paper with sufficient space (they become wider during baking).
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Beat the egg yolk with the milk. Brush the dough with it. Bake in the oven in approx. 20 min. Golden yellow.
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Remove from the oven and cut the still warm cake into sloping slices of 1 ½ cm thick.
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Place the cookies on their sides and bake for about 8 minutes. Until they are golden brown and a bit darker around the edges. Allow to cool. Yummy! .
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Nutrition
260Calories
Sodium0% DV0g
Fat17% DV11g
Protein14% DV7g
Carbs11% DV32g
Fiber0% DV0g
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