Hi
Just had a bit of fun experimenting with Tuscan Cantucci biscuits (the ones that are so good dunked into Vin Santo). Trifle without the custard!!
Tried three methods and unlike most things in life the easiest method was the best.
These would make lovely Christmas gifts, pretty ribbons, with Vin Santo etc.
If you can't get Vin Santo I am sure a good med. sherry would be equally good.
300gm Superfine plain flour (Italian 00 if you can get it)
200gm caster sugar
100 gm shelled whole almonds - very lightly toasted (on a baking tray in a moderate 170oC oven for 10 mins. or so or dry fried until just beginning to colour)
3 large eggs
1 teaspoon fresh finely-grated orange rind
1/2 teaspoon good almond essence
pinch of salt
1/2 teaspoon bicarbonate of soda
Large baking tray lined with lightly buttered non-stick paper.
Preheat oven to 190oC or 380oF or Gas Mark 5. Slightly lower for fan ovens
Method:
1. Sift flour, salt and bicarbonate of soda into the middle of la large pastry/wooden board.
2. Carefully mix in the sugar, orange peel and almonds.
3. Make a well in the centre of these dry ingredients and add 2 of the eggs and the almond essence.
4. With a small fork or round ended knife slowly 'gather' up the dry ingredients to form a soft dough - which you can just handle. If too soft to shape add a little more flour and if too stiff a little milk.
5. Shape into 3 long 'sausage shapes' on the baking tray - about 4cm wide and a little over finger thickness deep. Leave space around them to rise and spread.
6. Brush all over with the remaining egg yolk. (you dont need the white of this egg)
7. Bake for 15 mins. at 190oC until a golden brown.
8.Take out of oven and while still on baking tray cut each 'roll' diagionally into 1 -2 cm. slices to get classic cantucci shape.
9. Spread the biscuits out and put back in oven to 'dry' for about 10 mins. until golden brown.
10. Store in an airtight jar or tin.
Aretina