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Kantuchchini with marzipan, espresso and almonds

Posted date : 31.01.2016 In Dessert, Different dishes

Kantuchini — a porous butter macaroons, more like crackers native of Florence, the capital of the Tuscany region. There was born the custom of eating these cookies, dipped it in the sweet wine. We can say that it is specifically for this was invented, but it can be used instead of wine scented tea or coffee. I have so accidentally happened when I took pictures of the recipe, one pechenyushki dropped into a cup of coffee, get a really delicious :). Unfortunately, I suffered a setback in the preparation of biscuits. I’m too much Wet your hands before forming the bars of dough and baking moisture they flowed, so that instead of rounded pechenyushek I get a flat, but still very tasty cookie. For recipe thank Olya oldeg, marzipan for Anya:).

Ingredients

Almonds (peeled) — 100 g

Sugar — 70 g

Flour — 130 g

Powder Espresso — 2 teaspoons

Marzipan — 50 g

The Egg — 1

Cocoa — 0. 5 teaspoons

Butter (room temperature ) — 20 g

Baking powder — 0. 5 teaspoons

Coffee Liqueur — 1 tablespoons

Note

1. Fry the almonds a dry frying pan until golden brown. Coffee powder mix with coffee liqueur. We sift the flour into a bowl, add the sugar, baking powder and almonds.

2. Add the grated grated marzipan, egg, cocoa, butter, liqueur and espresso knead dough.

3. Dough will be slightly sticky. Wet hands forming dough 2 bars about 20 cm long and spread on a baking sheet, the laid paper baking. Send pan in a preheated 180 degree oven for 20 — 25 minutes. Then take out the sticks, give them cool slightly and cut into slices 1 cm thick. We shift to the pan and then send it in the oven for 12 minutes. Ready liver Let cool and serve.

Translated by site: chocolate-kiss.ru