Ingredients for 40 biscuits:
1 kg of flour
700 gr of sugar
360 gr of butter
10 gr of yeast
400 gr of eggs
A pinch of salt
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.
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.