Chocolate cantuccini with sea salt

Name: Chocolate cantuccini with sea salt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 70
Ingredients: 250 g Flour; 1 coated Tsp Baking Powder; 2 TABLESPOONS Baking cocoa; 175 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 TABLESPOON Sea salt; 25 g soft butter; 2 Eggs (Gr. M); 100 g Pistachio kernels; 300 g Dark chocolate coating; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 70

250 g Flour
1 coated Tsp Baking Powder
2 TABLESPOONS Baking cocoa
175 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
1 TABLESPOON Sea salt
25 g soft butter
2 Eggs (Gr. M)
100 g Pistachio kernels
300 g Dark chocolate coating
baking paper

Directions

1
Mix flour, baking powder, cocoa, sugar, vanilla sugar and 1 pinch of salt in a bowl. Add butter and eggs. Knead first with the dough hooks of the mixer, then with your hands quickly to a smooth dough.
2
Knead the pistachios. Cover the dough and chill for about 20 minutes.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Quarter the dough and form it into rolls (approx. 3 cm Ø). Place on the baking tray with some space between them.
4
Bake in a hot oven for about 15 minutes. Take out and let cool down.
5
Cut the rolls diagonally into approx. 4 mm thin slices. Place some of the slices on the tray. Bake at the same temperature for 8-10 minutes. Take them out, remove from the baking tray and let them cool down. Bake the remaining slices in the same way.
6
Coarsely chop the chocolate coating and melt in a hot water bath. Spread a thin layer of this on the cantuccini and sprinkle with a little sea salt. Leave to dry.