Cantucci

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://turosdolci.wordpress.com/2009/08/01/almond-biscotti-“cantucci”-recipe/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Patricia Turo
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Ingredients

3 cups all purpose flour
1 cup brown sugar
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking powder
1 1/2 cups roasted almonds, cut in half
2 eggs
1/4 cup warm water
cup oil
1 egg, beaten
2 tablespoons water

Preparation

1
Place the almonds on a cookie sheet and place in a 400ºF oven for 15 minutes. Shake the pan several times to turn the nuts so they cook evenly. Let the almonds cool. Cut the almonds in half.
2
In large mixing bowl, place the dry ingredients and toasted almonds. Make a well in the center and combine the remaining wet ingredients (water, oil and eggs). Oil your hands to mix the dough. Place the dough onto a floured board and work until completely combined. The dough will be sticky to work with. Refrigerate for one hour.
3
Make loaves about 14” long and 2” wide, and place them on a lightly greased or parchment paper-lined baking sheet. Brush the loaves with the egg wash and place them in a 350ºF oven for 25 minutes or until lightly browned. Let cool and slice on a diagonal 1” apart.
4
To freeze, do not slice but wrap the whole logs tightly in plastic wrap. Slice the logs when you are ready to serve them. They can be frozen for up to 2 months.
5
Note: Cantucci are not doubled baked.

Tools

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About

Cantucci originated in the Tuscany They are can be found in every pasticceria in the Tuscany. Cantucci are eaten with a glass of “Vin Santo” a sweet wine.

Yield:

2.5 dozen

Added:

Friday, January 8, 2010 - 12:50pm

Creator:

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