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Cantucci citron et amande

Cantucci citron et amande

J’aime énormément les Biscottis, ces petits biscuits italiens qui accompagnent à la perfection la fin du repas. Ils sont plutôt légers, sans matières grasses, uniquement constitués de farine de sucre d’amande et d’œufs.
C’est extrêmement simple de les réaliser, même si il y a plusieurs étapes a bien respecter.

Je suis certaine que cette version au citron plaira énormément à tous vos amis. Je me suis encore une fois inspiré d’une recette publié sur le blog de Eda.

Pour une vingtaine de Biscotti :
-140 g de farine
-70 g de sucre
-100 g d’amandes entières
-60 g d’œufs + 1 blanc pour la dorure
-Une demie cuillère à café de levure chimique
-Le zeste d’un citron bio
-Une pincée de fleur de sel

-Préchauffez votre four à 230°.
-Dans un bol mélangez la farine et la levure
-Dans la cuve d’un robot déposer les œufs et le sucre et battez les longuement pour qu’ils soient mousseux et double de volume
-Ajoutez-y le zeste du citron puis le sel, puis la farine.
-Mélangez le tout délicatement avec une spatule.
-Ajoutez-y les amandes et continuez de mélanger délicatement afin que le mélange reste mousseux.
-Formez une sorte de boudin avec la pâte d’environ 8 cm de largeur et déposer le sur une plaque à pâtisserie recouverte d’un papier sulfurisé et légèrement farinée.
-Dorez avec un blanc d’œuf légèrement battus
-Enfournez les, baissez la température du four à 180°, et faites les cuire une vingtaine de minutes jusqu’à ce qu’il se forme une croûte dorée mais que le biscuit reste encore très souple.
-Sortez-le, et laissez-le refroidir cinq minutes
-Découper des tranches de 1 à 2 cm de largeur, déposez ces tranches sur la plaque et enfourner à nouveau une dizaine de minutes les Biscotti doivent colorés est un peu sécher. À la sortie du four ils doivent rester légèrement souple sous le doigt
-Laissez-les refroidir sur une grille et conservez les dans une boîte hermétique

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  4. claude

    27 septembre

    Grande recette! J’ai hâte d’essayer de le faire pour mon partenaire… Merci beaucoup

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