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CANTUCCI

CANTUCCI
  • Difficulty: Average

Ingredients for 40 biscuits:

1 kg of flour

700 gr of sugar

360 gr of butter

10 gr of yeast

400 gr of eggs

Vanilla

Nutmeg

A pinch of salt

Procedimento

  • Chilling Chilling
  • Freezing Freezing

STEP 1: PREPARE THE DOUGH

Beat the butter with the sugar and add the eggs previously beaten. Add the aromas, yeast, flour and finally the whole almonds. Pour the mixture into a sac a poche and spread on the plate of the oven loaves of 3-4 cm wide.

STEP 2: COOKING AND STORAGE

Bake at 180 ºC for about 20 minutes, remove them from the oven and, still hot, cut them into diamonds and put them to toast in the oven for another 5-10 minutes.

Cool them quickly in the blast chiller with the function of blast chilling for about twenty minutes.

Suggerimenti

With the blast chiller Freddy you can in fact...

...deep-freeze the cantucci, with the function of shock freezing the blast chiller, after the first part of baking in the oven and after cutting them into lozenges. This will keep them in the freezer for up to 6 months. If necessary, all you have to do is remove the desired quantity of cookies from the freezer and finish cooking in the oven preheated to 180ºC for about fifteen minutes.

Freddy
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