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Jasperbell
Cantuccini with pistachio and fennel seed
Italian crispy biscuit with fennel seed, almond and pistachio nuts.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Mix the sugar, flour, the flour and salt in a bowl.
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Clean the lemon and grate the yellow skin of the fruit. Add to the mixture.
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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.
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Knead with some flour on your hands.
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Shape of the dough 'rolls' of 2 cm high and 4 cm wide.
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Fry them for about 15 minutes on a baking tray covered with parchment paper in the middle of the oven.
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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.
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Allow the cookies to cool completely.
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Nutrition
90Calories
Sodium2% DV42mg
Fat5% DV3g
Protein6% DV3g
Carbs4% DV11g
Fiber4% DV1g
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