Cantuccini with pistachio and fennel seed

Name: cantuccini with pistachio and fennel seed
Cook time: 25 min
Total time: 115 min
Yield: 40
Cuisine: Italian
Ingredients: 150 g cane sugar; 150 g wheat flour; 175 g self raising flour; 1 mespoint salt; 1 lemon; 3 medium sized egg; el liquid honey; 95 g peeled unsalted pistachio nuts; 100 g unsalted roasted almonds; 1 tl fennel seed

Italian crispy biscuit with fennel seed, almond and pistachio nuts.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Mix the sugar, flour, the flour and salt in a bowl.
Clean the lemon and grate the yellow skin of the fruit. Add to the mixture.
Stir in the eggs and honey through a fork. Chop the peeled pistachio nuts and almonds coarsely. Mix together with the fennel seed through the dough.
Knead with some flour on your hands.
Shape of the dough 'rolls' of 2 cm high and 4 cm wide.
Fry them for about 15 minutes on a baking tray covered with parchment paper in the middle of the oven.
Cut each dough roll into 10 slices of 1 cm thick. Place the cantuccini back on the baking tray and bake until golden brown in the middle of the oven for about 15 minutes.
Allow the cookies to cool completely.