Rusks cakes
Instructions
Peel the almonds and hazelnuts, toast them in the oven and finely chop, then put them on the work surface.
Add the flour, baking powder, sugar, chopped and softened butter, 4 eggs and one egg yolk and candied cherries, chopped.
Knead the ingredients until you get a homogeneous dough, split it into four parts and give each of them the shape of a finger roll by 5 cm in diameter.
Arrange the four strands on buttered and floured oven and bake at 170 degrees for 10 minutes.
After this time, the baked loaves and sliced thick slanting cut about an inch.
Arrange the slices on the plate and infornatele for 5 minutes, so take a nice golden color.
If you wish to retain these cupcakes, let them cool completely, then place them in tins, inframezzandoli with sheets of wax paper: you keep fragrant for a month or so.
Ingredients and dosing for 6 persons
- 500 g of flour
- 400 g of sugar
- 100 g of shelled hazelnut
- 150 g of shelled almonds
- 5 eggs
- 1 sachet of yeast
- 100 g of candied cherries
- 50 g of butter
- Butter for the pan
- Flour for the baking pan