Chocolate cantuccini with sea salt

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 1
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. 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. 2

    Knead the pistachios. Cover the dough and chill for about 20 minutes.

  3. 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. 4

    Bake in a hot oven for about 15 minutes. Take out and let cool down.

  5. 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. 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.

Nutrition Facts

KCAL
60 kcal
CARBS
8 g
FATS
3 g
PROTEINS
1 g