Ingredients
500 gr flour
225 gr sugar
70 ml milk
30 gr soft butter
20 gr sambuca
3 free range eggs
Lime zest
8 gr baking powder
8 gr Atlantic sea salt
120 gr raw almonds (not roasted)
120 gr raw pistachios (not roasted)
Tools
Bowl
Mixer
Rolling Pin
Baking Sheet
Knife
Directions
Step 1
Preheat oven to 356F or 180C.
Step 2
In a bowl, mix the flour, sugar, baking powder, and salt.
500 gr flour
225 gr sugar
8 gr Atlantic sea salt
8 gr baking powder
Bowl
Step 3
Add the soft butter in pieces, lime zest, eggs, milk, and sambuca.
Lime zest
3 free range eggs
70 ml milk
30 gr soft butter
20 gr sambuca
Step 4
Mix well to obtain crumbs and then knead on a working surface until the ingredients are combined and your dough is homogeneous (about 5-7 min kneading). If the dough is stuck to your hands- use a little bit of flour.
Mixer
Step 5
Flour the working surface, flatten the dough, place 120 gr almonds and 120 gr pistachios on it and fold the dough over them. Knead the dough to incorporate the almonds and pistachios in.
120 g raw almonds (not roasted)
120 g raw pistachios (not roasted)
Step 6
Cut the dough into 2 equal pieces. Roll each piece into a roll, flatten a little bit, and place it on a baking sheet.
Rolling Pin
Baking Sheet
Step 7
Bake 30 minutes. Take out and allow the rolls to cool down for 10-20 minutes.
Step 8
Cut the cookies with a sharp knife, about 1 cm thickness. Then bake them for another 20 minutes.
Knife
Step 9
Wow, it's time to eat some Cantuccini with your coffee.
