CANTUCCINI
An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.
Provided by JustCook
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
- Beat egg yolk and water together in a bowl.
- Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
- Bake in the preheated oven for 30 minutes.
- Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
- Cool on a wire rack and store in an airtight container.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 19.4 g, Cholesterol 32.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 16.9 mg, Sugar 10.8 g
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
CANTUCCI {ITALIAN ALMOND BISCOTTI}
Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
Provided by Italian Recipe Book
Categories Cookies
Number Of Ingredients 9
Steps:
- In a large bowl mix flour, sugar, salt and baking powder. Lightly beat the eggs and add to dry ingredients. Add vanilla extract and/or lemon zest. Work with your hands or standing mixer until crumbly dough forms.
- TIP: take a small piece of dough and try to roll it into a ball. If the dough comes together nicely and you're able to form a sticky small ball than you're on the right track (see notes).
- Add almonds and continue to knead until almonds are well combined with the dough.It's normal for almonds to fall out at first, as you continue kneading you'll be able incorporate all of them (and maybe even more, if you prefer).
- Divide the dough into 3 parts.Dust work surface lightly with flour. Roll each part into a thin log - about 2 inch (5 cm) thick and 10 inch (25 cm) long.Arrange logs on a baking sheet well apart from each other. They will puff in the oven (see images).
- Brush with ½ beaten egg.
- Bake in a preheated to 350 F (180C) oven. Bake for 25-30 minutes until lightly brown.
- Once out of the oven let cool for 10 minutes. Cut with a sharp knife slightly on the diafgonal into about ½ inch (1.5 cm) thick slices.
- Place cantucci cut side up back on the baking sheet.
- Bake for the second time at 350 F (180C) for another 10-15 minutes. Biscotti should not brown but dry a little bit. They will still be soft straigh out of the oven but with harden as they cool.
CANTUCCINI: CLASSIC TUSCAN BISCOTTI
Make and share this Cantuccini: Classic Tuscan Biscotti recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 55m
Yield 60 biscotti
Number Of Ingredients 7
Steps:
- You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
- Stir in the almonds.
- In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
- Continue to stir until a stiff dough forms.
- Scrape the dough out onto a lightly floured work surface and divide it in half.
- Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
- Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
- Press down gently with the palm of your hand to flatten the logs.
- Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
- The logs are done when pressed with fingertip they feel firm.
- Place the pan on a rack and let the logs cool completely.
- Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
- Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
- Arrange the biscotti on the prepared pans, cut side down.
- It isn't necessary to leave space between them.
- Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
- Cool the pan on a rack.
- Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Nutrition Facts : Calories 45.2, Fat 1.7, SaturatedFat 0.2, Cholesterol 9.3, Sodium 12.8, Carbohydrate 6.4, Fiber 0.5, Sugar 2.6, Protein 1.4
COLOURFUL CANTUCCINI
Make and share this Colourful Cantuccini recipe from Food.com.
Provided by Sgt. Pepper
Categories Dessert
Time 1h
Yield 65 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients up to the cherries.
- Divide into three parts and form each into a roll of about 2,5 cm.
- Place on a baking tray, leaving about 3cm between each roll.
- Mix eggyolk with milk and brush on top of the rolls.
- bake at 180c for about 20 minutes.
- take rolls out of the oven and leave to cool.
- cut into 0.
- 5cm slices and put those on a baking tray.
- Bake for another 5-7 minutes.
Nutrition Facts : Calories 43.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 12.7, Sodium 12.4, Carbohydrate 7.1, Fiber 0.3, Sugar 3.2, Protein 1.2
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