Macadamia cantuccini

Name: Macadamia cantuccini
Cook time: 50 min
Total time: 50 min
Yield: 40
Ingredients: 60 g soft butter; 250 g Sugar; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 400 g + some flour; 1 TEASPOON Cinnamon; 7-10 Tbsp 1 1⁄2 Tsp Baking powder; 3 TABLESPOONS dry white wine; 150 g Macadamia nut kernels; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 40

60 g soft butter
250 g Sugar
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Salt
2 Eggs (Gr. M)
400 g + some flour
1 TEASPOON Cinnamon
7-10 Tbsp 1 1⁄2 Tsp Baking powder
3 TABLESPOONS dry white wine
150 g Macadamia nut kernels
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Cream butter, sugar, lemon peel and 1 pinch of salt with the whisks of the mixer. Stir in eggs. Mix flour, cinnamon and baking powder, add with the wine, knead everything to a smooth dough.
2
Knead the nuts. Cut the dough in half and form a 20 cm long roll on some flour.
3
Place on a baking tray lined with baking paper. Bake in a hot oven for about 20 minutes. Let cool down a little. Carefully cut into 20 slices with a sharp knife. Place the cantuccini on two baking trays lined with baking paper.
4
Bake one after the other at the same temperature for another 8 minutes. Let them cool down.