Ingredients
- 1 egg
- 100g caster sugar
- raising flour 125g
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 50g pine nuts
- 50g of dark chocolate, finely crushed
- 50g whole almonds toasted
Steps Recipe:
Butter a large baking sheet or use a silicone sheet on the non-buttered plate.
In a bowl beat egg, sugar, vanilla extract and the extract almond using an electric mixer until frothy.
In another bowl, sift flour and cinnamon and add to above mixture with a wooden spoon. Then add the chocolate, almonds and pine nuts.
On a floured surface, form a 23cm loaf and transfer to preheated oven at 180 ° (th6) for 20 to 25 minutes.
The cake will be golden. You should let it cool outside the oven before being transferred on a board.
Slice diagonally 1 to 2cm thick, with a large sharp knife.
Arrange the slices on a baking sheet and bake 10-15 minutes, turning halfway through cooking.
Although monitor color slices. They are brown without burning.
Remove from oven and let cool for 5 minutes without moving.
Put on rack to cool.
be enjoyed with an espresso or cappuccino.
These cookies can be stored in a tin box for about 2 weeks.
The tip:
The entire cake is very fragile warm and soft. We must wait until it hardens before transferring to the cutting board.
Reference:
Italian cuisine. Parragon Publishing
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