Cocoa tart filled with ricotta
159 recipes
Cantucci Toscani without gluten
ingredients
servings
10
Eggs
2 unit
White sugar
150 oz
Hazelnuts
70 oz
Almonds
70 oz
Butter
50 oz
Glutenfree flour for desserts
150 oz
Glutenfree flour for bread and oven products
150 oz
Honey
1 spoon
Iodized salt
1 pinch
Baking powder for desserts
4 oz
Desserts from Italy - Toscana
Cantucci Toscani without gluten
Cantucci Toscani without gluten
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Classic biscuit from my region, delicious on its own or accompanied by excellent vin santo
preparation
step 1
In a pan, melt the butter over a very low heat and let it cool. Lightly beat the eggs with the sugar and the honey, then add the melted butter, the flours, the yeast and the pinch of salt.
step 2
Mix well the mixture and finally add the hazelnuts and almonds. It is preferable to break the dried fruit slightly so as not to break the biscuit too much when cutting.
step 3
With the hands mix well and divide the mixture into two equal parts. Work each part trying to lengthen it to form a small loaf
step 4
Lay the two pats on a baking sheet covered with parchment paper. Bake at 180 degrees for 30 minutes. Allow to cool and cut obliquely in slices of the thickness you like best.
step 5
Arrange the cookies again in the pan and bake again for another 10/15 minutes until they are beautiful golden.
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