Homemade Recipe for Italian Nut Cookies

In a traditional Italian crisp pancake, suitable dried fruits for Chinese taste are added.Healthy and delicious, this recipe is oil-free and low in sugar, making it easy to store. Mornings too rushed for breakfast? Why not enjoy a few slices of homemade Italian crispy biscuits, both tasty and cozy;Ingredients: Main ingredients:

　　Eggs 100g, brown sugar 100g,Rye flour 200g,Almond powder 60g, baking powder 5g, salt 2g, almond pieces 30g, Peach kernel 30g, pumpkin seeds 30g,grapes dried 50g, cranberries dried 25g, oil as needed, salt as needed Steps: 1. Roast the almond kernels and peach kernels until fragrant and set aside.2. Soak the cranberries and dried grapes in warm water for 10 minutes. 3. Mix the eggs and brown sugar, stirring until the sugar dissolves, no need to whip. 4. Sift in all dry ingredients and mix gently to avoid lumps.5. Add half of the dried fruits. 6. Fold and shape into a dough.

7. Shape and place in molds, sprinkle with the remaining dried fruits on top.

8. Bake in a preheated Depr oven at 180 degrees for 30 minutes.

9. Remove from the oven and cool completely before cutting into 1cm thick slices.

10. Italian Nut Crisp

11. Italian Nut Crisp

12. Italian Nut Crisp

Tips:

After the first baking, allow the biscuits to cool completely before slicing to prevent crumbling.

This snack can also be cut into slices and baked again for an even better texture.Oven 180 degrees, bake for 30 minutes;

9.9, remove and let cool to room temperature before demolding, then slice into 1cm-thick thin slices and decorate with powdered sugar.

10. Italian Nut Cookie

10. Italian Nut Cookie

10. Italian Nut Cookie

Tips:

After the first baking, wait for Cookie to cool completely before slicing, otherwise it will easily crumble;

This small confection can also be sliced and baked again for a better texture;