Chocolate cantuccini with pistachios

Name: Chocolate cantuccini with pistachios
Cook time: 1 h
Total time: 1 h
Yield: 60
Ingredients: 120 g Pistachio kernels; 50 g Dark chocolate; 25 g soft butter; 150 g Sugar; 1 pinch Salt; 2 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 40 g Cocoa powder; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 60

120 g Pistachio kernels
50 g Dark chocolate
25 g soft butter
150 g Sugar
1 pinch Salt
2 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
40 g Cocoa powder
7-10 Tbsp Flour
baking paper

Directions

1
Coarsely chop the pistachios and chocolate. Cream butter, sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Sift flour, baking powder and cocoa on top and knead with the dough hooks of the hand mixer. Knead in the pistachios and chocolate. Halve the dough, form 2 rolls (approx. 3 cm Ø) on a floured work surface and press them flat a little.
2
Place on 1 baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove and let cool for 15-20 minutes. Cut rolls into approx. 30 finger-thick slices. Spread the cantuccini on 2 baking trays lined with baking paper. Bake for another 10 minutes at the same temperature
3
Waiting time 20 minutes