Dessert

Cantucci e Vin Santo

Name: Cantucci e Vin Santo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 portioner
Cuisine: italian
Ingredients: 300 g all-purpose flour; 200 g granulated sugar; 2 stk. large egg; 1 stk. egg yolk; 7 g baking powder; 0,5 tsk. almond extract; 0,25 tsk. salt; 150 g whole almond untoasted, unblanched; 1 kop vin santo (valgfrit)

Cantucci, also known as biscotti di Prato, are traditional Italian almond biscuits originating from Tuscany. They are baked twice, making them crisp and perfect for dipping. Vin Santo, a sweet dessert wine, is the classic accompaniment.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 8
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, En:Nuts, gluten, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 gall-purpose flour
200 ggranulated sugar
2 stk.large egg
1 stk.egg yolk
7 gbaking powder
0,5 tsk.almond extract
0,25 tsk.salt
150 gwhole almond, untoasted, unblanched

serving suggestion

1 kopvin santo(valgfrit)

Udstyr

large bowl · wire rack · baking sheet · parchment paper · cutting board · whisk · serrated knife

Fremgangsmåde

Trin for trin

1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Ca. 5 min.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Ca. 2 min.
3
In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.
Ca. 1 min.
4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Ca. 2 min.
5
Add the whole almonds to the dough and knead gently until they are evenly distributed.
Ca. 3 min.
Kokkens note: The dough will be stiff, but avoid overworking it.
6
Divide the dough in half and shape each half into a log, approximately 25-30 cm (10-12 inches) long and 5 cm (2 inches) wide, on the prepared baking sheet.
Ca. 3 min.
Kokkens note: Leave space between the logs as they will spread slightly.
7
Bake the logs for 20-25 minutes, or until golden brown and firm to the touch.
Ca. 25 min.
8
Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
Ca. 10 min.
Kokkens note: Do not turn off the oven.
9
Carefully transfer the warm logs to a cutting board and, using a serrated knife, slice them diagonally into 1.5-2 cm (1/2 to 3/4 inch) thick biscuits.
Ca. 3 min.
Kokkens note: Slicing while still warm helps prevent crumbling.
10
Lay the sliced biscuits cut-side down back on the baking sheet.
Ca. 1 min.
11
Return the biscuits to the oven and bake for another 15-20 minutes, flipping halfway through, until they are golden brown and crisp.
Ca. 20 min.
Kokkens note: This second bake is crucial for achieving the characteristic crunch of biscotti.
12
Let the cantucci cool completely on a wire rack before serving.
Kokkens note: They will continue to crisp as they cool.
13
Serve with Vin Santo for a traditional Italian dessert experience.

Bevar den gode smag

Opbevaring

Store cooled cantucci in an airtight container at room temperature.