Saturday, February 2, 2013

Cantuccini

This is a recipe I was given by my dear friend, Mrs. Rempfer, a Stuttgarterin with a passion for Italy.

Cantuccini

300g flour
150-180g vanilla sugar
1tsp. baking powder
150g nuts (Many folk seem to prefer almonds, but I'm a fan of hazelnuts.)
2-3 egg whites
30g butter

Mix together all dry ingredients in bowl (minus the nuts), then add the butter.  I tend to use my fingers to integrate butter as best I can before adding the egg whites.  Use a spoon to mix together, then add the nuts.  By this point I've set the spoon aside and am again using my fingers to try and distribute nuts throughout the dough.


A nice accompaniment to coffee.  Bene!

Divide dough in half and roll out with ones hands two, long portions approx. 2cm thick.  Place on baking tray lined with parchment paper and bake for 30 minutes at 200C.  Remove from oven and let cool a bit before slicing into 1-2cm pieces.  I prefer a slightly 'chunkier' biscuit, but it's really up to the individual.  Return cantuccini to the oven and bake for an additional 10-15 minutes until golden brown.

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