Petits pains de souchet

TIGERNUT BISCOTTI 

INGREDIENTS FOR 4 PERSONS 

100 gr. coarse chopped Tigernuts; 25 gr. Tigernut flour; 150 fr. sugar; 1 tsk cardamom seed; 1 tsk salt; 500-600 gr. flour; 1 tsk baking powder; 2 egg.

PREPARATION 

Brush with: 1 egg white

Combine the Tigernut flour, sugar, cardamom seed, salt, flour and baking powder. Gradually add the egg and beat until a dough forms, adding Tigernuts about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 25 cm long and 5 cm wide. Transfer logs to the prepared baking sheet, spacing the logs about 7.5 cm apart. Brush with egg white. Bake for approximately 20 minutes in 200°C, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1.25 cm thick on the diagonal. Arrange evenly on baking sheet. Bake 30-50 minutes in 100°C. Remove from oven and let cool. Preserve in an airtight container at room temperature.