Time: 50 minuti
Difficulty: Facile

Ingredients for about 850 g of dough
350 g Special for Frolla Molino Dallagiovanna
50 g of cornstarch allowed
3 whole eggs
4 egg yolks
125 g of granulated sugar
16 g of baking powder allowed
60 g of almonds with hair
40 g of pine nuts
50 g of hazelnuts
1 egg beaten to brush
50 g sugar for the cover

Method

Mix the gluten-free mix and starch in a bowl with the sugar, add the eggs and the yolks and knead vigorously. Then add the lemon rind, stir, then add the almonds, pine nuts, hazelnuts, a pinch of salt and baking powder for gluten-free desserts and processed until you get a homogeneous mixture.

Line the oven tray with a sheet of baking paper.

Form a ball with the dough, then divide it into long loaves like the drip pan and place them in the baking pan, brush with the egg beaten the loaves and sprinkle with sugar (no more than 3 loaves of dripping pan); bake in the hot oven at 175 ° C for about 35 minutes.

At the end, take out the cantuccini and let them cool for 5 minutes, then cut them with an oblique knife, to obtain 1-2 cm wide biscuits. Arrange them again in a pan and bake them in the oven at 150 ° C for about 10 minutes, until they are well crisp. Get out of the oven and serve.