Cranberry Walnut Cantuccini Recipe

Name: Cranberry Walnut Cantuccini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: about 12 cookies
Ingredients: 200g sugar; 3 eggs; pinch of salt; ¼ teaspoon almond extract; 300g flour; 50g ground almonds; ¼ teaspoon baking powder; 80g walnuts; 80g dried cranberries; Optional: melted white chocolate

Ingredients

200g sugar
3 eggs
pinch of salt
¼ teaspoon almond extract
300g flour
50g ground almonds
¼ teaspoon baking powder
80g walnuts
80g dried cranberries
Optional: melted white chocolate

	PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD about 12 cookies

Instructions

Preheat oven to 395F (200C)
Beat eggs, sugar, salt and almond extract with a handmixer until thick and pale.
Mix the flour with the ground almonds and baking powder before adding to the egg mixture - mix into a soft dough.
Knead in the walnuts and dried cranberries.
Transfer dough onto a well floured surface and form one or two logs - place them on parchment paper lined baking tray.
Bake for 20 minutes at 395F (200C).
Take out logs and let cool for about 10 minutes.
Reduce temperature to 355F (180C)
Place a log on a cutting board.
Using a sharp serrated knife, cut the log on a diagonal into 2 cm thick sclices.
Place cut side down back on the baking sheet.
Bake the cantuccini until the are golden (about 8 minutes).
Repeat with the other log.
Turn off oven and let the cantuccini dry in the oven for 15 minutes.
Take them out and let completely cool on a wire rack before dipping into melted white chocolate.