For the pistachio cantuccini, cream the butter together with the sugar and the lemon zest. Add the eggs a little at a time and fold in the rest to make a nice dough.
Roll out the dough on a baking tray to a height of about 1/2 cm. Bake at 180 °C bottom/upper heat for about 20 – 25 minutes until the surface is golden brown.
Allow to cool slightly and cut into strips about 1 cm thick while still warm. Place them again on a baking tray and let them dry slightly at 150 °C in the oven so that the cantuccini also become nice and crispy.
Preparation Tip:
If you don't like dried fruit, you can make the pistachio cantuccini without it. They succeed also in such a way.
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