1 | Preheat your oven to 180°C (360°F).
Sift together in a bowl 300 g flour, 6 g baking powder and 2 pinches salt. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-1.webp) |
2 | Add 125 g whole almonds and 2 Eggs. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-2.webp) |
3 | Then 200 g caster sugar and 60 g butter melted. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-3.webp) |
4 | Mix, by hand or with a wooden spatula, until smooth. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-4.webp) |
5 | Place the dough on your lightly floured work surface, and cut it in 2. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-5.webp) |
6 | Form each piece of dough into a cylinder, about 4 cm (1.6 inches) in diameter, and place on a baking sheet protected by a sheet of baking paper. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-6.webp) |
7 | Bake in the oven for 30-35 minutes. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-7.webp) |
8 | Cut, still warm, in small pieces... | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-8.webp) |
9 | ...and let cool on a rack. | ![Cantucci di Prato : etape 25 Cantucci di Prato : etape 25](/images/recettes/desserts/petits_gateaux/1353-0.webp) |
The dough of the cookies does not need to be kneaded, just mixed, it is useless to insist once the mixture made in
.
One can decline the recipe with other dry fruits, as the pistachio for example.