Homemade Cantucci for Christmas

[Aretina]

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

[Gala Placidia]

It sounds like an excellent recipe, Aretina. I have a similar one, almost identical; however, they use a small glass of Amaretto di Saronno instead of the almond essence....well it is an almond liqueur... Have you tried that? Sometimes I find that some commercial almond essences are too bitter and leave an aftertaste. It is hard to find a good almond essence. Any brand preferences? Where can you find that product in Tuscany?
I also found that I have made a note on my recipe saying that almonds could be substituted by pine nuts or walnuts.... I still think that almonds are the right kind of nuts to use.
This recipe came from an Italian lady I met in Australia.
As you say, it makes an excellent Xmas gift.

[Aretina]

Hi Dixi

The almond flavouring I use is 'Lochhead's Natural Almond Extract'. It is an American product I get from the British company Lakeland Ltd. So many flavouring are now made in chemical factories and have never been near the natural 'name/product'.

Vanilla flavouring - never seen a vanilla bean etc.
The 'deception' is in the wording - flavouring can mean anything, but extract has to be from the natural/real product.

Good idea about the almond liqueur, I'll try it next time.
Thanks
Aretina

[Gala Placidia]

Thank you Aretina. Yes, these artificial flavourings are horrible. As I live in Spain, very close to the French border, I will try over there as well to see if I can find some natural extracts. The "Amaretto" may be a good solution to the problem.

[Violetta]

Originally Posted by Aretina

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!!
Aretina

Oh dear, cue more homesickness. Having dinner last night in posh restaurant thousands of miles away from Tuscany nothing on the fancy desert menu appealed and I said to hubby, why can't they offer something simple like Vin Santo with Cantucci? It is the best pudding on earth. I particularly like it when you have to use a spoon to fish out all the broken bits of soggy biscuits at the bottom. Nothing beats dunking. V

ps: someone on this forum has a signature along the lines of, "why do I have to travel when I'm already there". So true. Can't wait to get home.

[Neil298]

Cheers Aretina,have some people coming over later foe an 'italian evening' so thought i'd try the recipe,Found some vin santo in the local deli and made the biccies,,,superb ,just like the real thing!...even if i do say so myself!...Oh and i took the advice of previous posts and added almond essence AND Dissarono!...highly recomended....(and easy to make) salute!

[Aretina]

Hi Neil298

I hope they're impressed!!!

Aretina