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.

Blogs that might be interesting

decrease bread do it right

is eating bread healthy or unhealthy

is bread fattening

the healing power of laurel

brown bread is healthy

Nutrition

90Calories

Sodium2% DV42mg

Fat5% DV3g

Protein6% DV3g

Carbs4% DV11g

Fiber4% DV1g

Loved it