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Time: 60 minuti più riposo
Ingredients for 4 people
350 g of special for Molino Dallagiovanna shortbread
50 g of gluten-free cornstarch
3 whole eggs
4 egg yolks
125 g of granulated sugar
16 g of baking powder for gluten-free desserts
60 g of almonds with hair
40 g of pine nuts
the grated peel of a lemon
1 berry of vanilla
Mix the mix and starch in a bowl with the sugar, add the eggs and the egg yolks and knead vigorously. Then add the lemon rind, the pulp of the vanilla bean and stir, then add the almonds, pine nuts, a pinch of salt and baking powder 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 (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.