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Contucci Di Prato (Nut Cookies)

Contucci Di Prato (Nut Cookies recipe image
This International dessert features Sifted All-Purpose Flour, Sugar, Sugar, Baking Powder, Dried Cake Crumbs. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2035.8
Dietary: Vegetarian
Description
This International dessert features Sifted All-Purpose Flour, Sugar, Sugar, Baking Powder, Dried Cake Crumbs. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 3/4 cup Sifted All-Purpose Flour
  • 1 cup Sugar
  • 6 tablespoon Sugar
  • 1 1/2 teaspoon Baking Powder
  • 3 tablespoon Dried Cake Crumbs
  • 4 Eggs
  • 1 Egg Yolk
  • 1 tablespoon Almond Extract
  • 1 teaspoon Vanilla
  • 5 ounce Whole Unblanched Almonds
  • 1 cup Whole Shelled Hazelnuts
  • 1 Egg White
Directions
  1. 1
    Butter a piece of brown paper cut to fit a large cookie sheet.
  2. 2
    Preheat to moderate (375 degrees).
  3. 3
    Sift flour, sugar and baking powder into a large bowl; stir in cake crumbs.
  4. 4
    Beat eggs, the egg yolk, almond extract and vanilla in a small bowl until frothy;
  5. 5
    add to flour mixture.
  6. 6
    Beat unti thoroughly combined and mixture is moistened.
  7. 7
    (Take a little bit of the cookie mixture between your fingertips and pinch; if the dough holds together you have beaten it enough).
  8. 8
    Add almonds and hazelnuts.
  9. 9
    WIth your hands, work nuts into dough until mixture begins to hold together.
  10. 10
    Turn out onto a piece of wax paper.
  11. 11
    Divide mixture in half.
  12. 12
    Shape each half into a log, 2 inches in diameter and about 12 inches long.
  13. 13
    Place logs on prepared cookie sheets.
  14. 14
    Beat egg white in a small cup until foamy; brush over logs.
  15. 15
    Bake in preheated 375 degree oven for 30 minutes or until golden.
  16. 16
    Remove logs with paper to wire racks.
  17. 17
    Cool 1 hour.
  18. 18
    Preheat oven to 350 degrees.
  19. 19
    Cut logs into 1/2 diagonal slices with a serrated knife using a sawing motion.
  20. 20
    Place cookies on large ungreased cookie sheets.
  21. 21
    Bake in preheated moderate oven (350 degrees) for 10 minutes or until centers are dry, turning once.
  22. 22
    Cool on wire racks.
  23. 23
    Store in a covered container

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2035.8kcal
% Daily Value *
Total Fat 73.5g114%
Saturated Fat 7.7g39%
Cholesterol 321.5mg108%
Sodium 338.2mg15%
Total Carbohydrate 286.8g96%
Dietary Fiber 22.2g89%
Sugars 89.9g
Protein 58.0g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, almond, almonds, baking, cake, contucci, cookies, crumbs, dessert, dried, eggs, extract, flour, hazelnuts, international, nut, powder, prato, shelled, sifted
Read it online: https://www.chefs-mate.com/recipe/contucci-di-prato-nut-cookies/