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Cantucci Toscani without gluten

ingredients

servings

10

Eggs

2 unit

White sugar

150 grams

Hazelnuts

70 grams

Almonds

70 grams

Butter

50 grams

Glutenfree flour for desserts

150 grams

Glutenfree flour for bread and oven products

150 grams

Honey

1 spoon

Iodized salt

1 pinch

Baking powder for desserts

4 grams

Desserts from Italy - Toscana

Cantucci Toscani without gluten

Cantucci Toscani without gluten

vegetarian with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cantucci Toscani without gluten

Classic biscuit from my region, delicious on its own or accompanied by excellent vin santo

Cantucci Toscani without gluten step 1

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.

Cantucci Toscani without gluten step 2

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.

Cantucci Toscani without gluten step 3

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

Cantucci Toscani without gluten step 4

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.

Cantucci Toscani without gluten step 5

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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