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🍽️ Biscotti italiani alle mandorle croccanti

78 kcal · 30 min · 4 porzioni

Ingredienti

• 50 g uvetta
• 6 cucchiaio rum
• 250 g farina
• 100 g mandorle tritate
• 200 g zucchero
• 1 pizzico cannella macinata
• 1 pizzico cardamomo macinato
• sale
• lievito in polvere 2 cucchiaino
• 1 fialetta aroma di mandorla amara
• 4 uova
• 30 ml amaretto
• farina (per il piano di lavoro)

Preparazione

1. 1. Pour the rum over the raisins.
2. 2. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat to preheat.
3. 3. Put flour, ground almonds, sugar, cinnamon, cardamom, a pinch of salt, baking powder, bitter almond flavoring, three eggs, and Amaretto into a large bowl.
4. 4. Knead the ingredients into a smooth dough.
5. 5. Drain the raisins well and knead them into the dough at the end.
6. 6. If the dough is too sticky, work in a little more flour.
7. 7. Divide the dough into five equal pieces.
8. 8. Shape each piece into a roll about three centimeters thick.
9. 9. Lightly dust the rolls with flour and let them rest briefly.
10. 10. Whisk the remaining egg.
11. 11. Place the rolls on a baking sheet lined with baking paper, leaving a space of about five centimeters between them.
12. 12. Brush the rolls with the whisked egg.
13. 13. Bake the rolls in the preheated oven for about 15 minutes.
14. 14. Take the tray out of the oven and let the rolls cool down slightly.
15. 15. Slice the rolls into pieces about one centimeter thick.
16. 16. Spread the slices back out on the baking sheet.
17. 17. Dry the biscuits in the oven at 160 degrees for another 20 minutes.
18. 18. Let the finished Cantuccini cool down completely.

Valori per porzione

• kcal: 78
• Protein: 2 g · Fett/Fat: 2 g · Carbs: 11 g