Chocolate Cantucci Recipes
CHOCOLATE CANTUCCI
Cantucci are typical Tuscan cookies, traditionally served with vin santo or red wine. They are also known as Italian biscotti because they are twice (bis) cooked (cotti). This version with dark chocolate is even yummier than the original!
Provided by Donneetortelli
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet.
- Bake logs in the preheated oven until golden brown, 15 to 20 minutes.
- Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife.
- Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 28.9 g, Cholesterol 24.6 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 60 mg, Sugar 12.6 g
TUSCAN BISCOTTI (CANTUCCI)
Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit-apricots and cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and granulated sugar until pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour mixture until combined. Mix in nuts and dried fruit.
- Divide dough evenly between two parchment-lined baking sheets, forming each half into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle each with 1 tablespoon sanding sugar.
- Bake, rotating sheets halfway through, until golden all over and tops are firm to the touch, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 degrees.
- Working with one rectangle at a time, transfer dough to a cutting board. Using a serrated knife, cut on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on fresh parchment-lined baking sheets.
- Bake, rotating sheets and flipping cookies halfway through, until lightly golden all over, about 40 minutes. Transfer sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
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- Preheat the oven to 180°C/350F/gask mark4. Place the flour, sugar, salt and orange zest in a large mixing bowl and mix together. Whisk together 2 eggs and 1 egg yolk (set aside the egg white in a bowl) with a fork and add the honey. Make a well in the centre of the flour mixture and add the eggs and honey. Using a fork whisk the eggs gradually incorporating the flour mixture until a dough forms.
- Add the chocolate chips and knead until they are evenly dispersed throughout the cookie dough (you may need a little extra flour if it's too sticky). Cut the dough in half and shape into two logs on two lined baking trays roughly 2cm thick and 4 cm wide. Brush the logs with remaining egg white and bake in the oven for around 20 minutes until golden.
- Turn the oven down to 130°Once the cookie logs are just cool enough to touch cut them diagonally into individual cookies. Place them flat on a baking tray and bake in the oven for around 15-20 minutes until nice and crisp but not coloured. Serve warm.
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