You know the classic Tuscan Cookies, crumbly and crispy? Here, inspired by that recipe, these puff pastry without butter were born.
Cat’s tongues, just to stay in pastry, very light and mouthwatering that you can make with all dried fruits. They are so tempting that if you eat one you won’t stop.
Ingredients :
- 3-4 large eggs
- 120g (¾ cup) toasted hazelnuts
- 110g (½ cup) granulated sugar
- 120g (1 cup) all-purpose flour
- 1 pinch of fine salt
- 1 tablespoon raisins
How to make Tuscan Cookies:
- We open the eggs by separating the yolks from the whites. If they are large three might be enough, if they are medium better four, but in any case we use the scale to weigh everything.
- The yolks we put in the fridge to prepare more while the egg whites we pour into a bowl.
- We immediately add the sugar and salt as well, then with electric whips we start whipping everything together. We stop only when we have arrived at stiff peaks, and only then we also add the sifted flour.
- Not all at once, mind you, but a handful at a time and then we mix with the spatula making movements from the bottom up so as not to disassemble the mixture. Finally we also put in the toasted hazelnuts mixing again and the raisins.
- The base of our puffed Tuscan Cookies without butter is ready. Now let’s take a plumcake mold, even a silicone one, and cover the base with a sheet of baking paper previously wet and squeezed well. Then we preheat the oven to 180°C (350°F).
- We pour all the mixture, leveling it with a spatula or the back of a spoon, and bake for about 30 minutes, still at 180°C (350°F). When the Tuscan Cookies are ready, there is one more important operation to do.
- We take out the base of the Tuscan Cookies helping ourselves with the baking paper, wait 10 minutes and then separate it from the paper without spoiling it. We let it cool completely and only then with a long knife with a smooth blade we slice it with a thickness of 2, maximum 3 millimeters to shape the cookies.
- Last step: we place them on a drip pan still covered with a sheet of baking paper and toast them in a ventilated oven at 150°C (300°F) for a few minutes.
- When they start to turn color, they are ready. We take them out, wait until they are warm, and we can munch on them.
Bon Appétit!
