Almond, Dried Cherry And Aniseed Cantuccini

These twice-baked Tuscan biscuits make an impressive aptitude for Italian coffee lovers.

The ingredient of Almond Dried Cherry And Aniseed Cantuccini

• olive oil to grease
• 2 eggs
• 125g caster sugar
• 250g 1 2 3 cups plain flour sifted
• 120g 2 3 cup blanched almonds scratchily chopped
• 95g 1 2 cup dried cherries
• 1 tbsp finely grated lemon rind
• 2 tsp aniseed seeds
• 1 tsp baking powder

The Instruction of almond dried cherry and aniseed cantuccini

• preheat oven to 180u00b0c brush a baking tray following olive oil to lightly grease
• whisk together the eggs and sugar in a bowl until thick and pale accumulate the flour almonds cherries lemon rind aniseed seeds and baking powder and work up until combined position onto a lightly floured surface and knead until smooth
• disturb dough into a log just about 30cm long and place re the prepared tray use your hands to flatten slightly bake in oven for 30 minutes or until cooked through set aside for 1 hour to cool
• reduce oven temperature to 160u00b0c brush 2 baking trays once olive oil to grease cut the log diagonally into 1cm thick slices place in a single layer not far off from the prepared trays bake turning slices and swapping trays halfway through cooking for 20 minutes or until golden transfer to a wire rack to cool

Nutritions of Almond Dried Cherry And Aniseed Cantuccini

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