Pistachio Cantucci
- Difficulty: Medium
- Prep time: 40 minutes
- Serves: 4 Serves
- Cost: Medium
- Note: To make this recipe perfect, it is recommended to grind the flour very finely.
Ingredients
- 300 g Rice or Corn Flour (to be produced with Faribon 600 or Faribon 600 P)
- 150 g sugar
- 3 eggs
- 80 g unsalted peeled pistachios
- 120 g almonds
- 40 g extra-virgin olive oil
- 1 pinch of salt
- 2 tablespoons of honey
- ½ packet of baking powder
PREPARATION
-
Grind the Rice or the Corn with Faribon 600 or Faribon 600 P to get the flour;
-
Whisk together the eggs and sugar until the mixture is puffed and foamy; add the olive oil and the honey;
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Sift the flour and the baking powder, and add it to the mixture together with the pinch of salt. Stir with a fork and finally add the pistachios and the almonds;
-
Working with your floured hands, separate the dough and roll it into 2 tight and long logs, then place them on a baking sheet lined with baking paper. Bake for 20/25 minutes at 180°C;
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Remove the baking sheet from the oven, let the cookies cool and cut them diagonally, making biscuits about 1 cm thick; line them up on a baking sheet and bake them in the oven for 5 minutes on each side;
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Let them cool before serving or store them in a tin can.
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