ANNA che PASTRY
Pistachio Cranberry Cantucci
Ingredient
WeightVolume
- Wheat flourWeight:6.3 ozVolume:1 1/3 cups
- SugarWeight:3.5 ozVolume:1/2 cup
- PistachiosWeight:3.5 ozVolume:3/4 cup
- Dried cranberriesWeight:3.5 ozVolume:3/4 cup
- EggWeight:1.8 ozVolume:1 pc
- Vegetable oilWeight:1.1 ozVolume:2 1/2 tbsp
- Baking powderWeight:0.1 ozVolume:1 tsp
- Vanilla extractWeight:0.1 ozVolume:1/2 tsp
- SaltWeight:0.1 ozVolume:1/4 tsp
Allergens
- Gluten
- Eggs
- Nuts
- Sulphites (wine, dried fruit)
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Dough
In a large bowl, mix 180 g of flour, 100 g of sugar, 100 g of pistachios, 100 g of dried cranberries, the egg, 30 g of vegetable oil, 1 tsp of baking powder, ½ tsp of vanilla extract and ¼ tsp of salt. Knead the dough.
First Baking
Divide the dough into 2 parts and shape them into long logs. Place them on a baking sheet, leaving space between them. Bake in a preheated oven at 180°C (350°F) for 25 minutes.
Second Baking
Remove the logs from the oven and cut them into thin slices. Lay the slices flat on the baking sheet and bake for another 5 minutes at 180°C (350°F).
Total Metrics
Total weight:1.25 lb
Total Macros
2262Kcal
45Proteins
83Fats
349Carbs
Average Macros per 100g
398Kcal
8Proteins
15Fats
61Carbs
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