Dessert

Cantucci e Vin Santo

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h
Porcije: 8
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje jajca, En:Nuts, gluten, oreščki in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

300 gall-purpose flour
200 ggranulated sugar
2 koslarge egg
1 kosegg yolk
7 gbaking powder
0,5 žličkaalmond extract
0,25 žličkasalt
150 gwhole almond, untoasted, unblanched

serving suggestion

1 skodelicavin santo(neobvezno)

Oprema

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

Postopek

Korak za korakom

1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Približno 5 min
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Približno 2 min
3
In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.
Približno 1 min
4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Približno 2 min
5
Add the whole almonds to the dough and knead gently until they are evenly distributed.
Približno 3 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: 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.
Približno 25 min
8
Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
Približno 10 min
Kuharjeva opomba: 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.
Približno 3 min
Kuharjeva opomba: Slicing while still warm helps prevent crumbling.
10
Lay the sliced biscuits cut-side down back on the baking sheet.
Približno 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.
Približno 20 min
Kuharjeva opomba: This second bake is crucial for achieving the characteristic crunch of biscotti.
12
Let the cantucci cool completely on a wire rack before serving.
Kuharjeva opomba: They will continue to crisp as they cool.
13
Serve with Vin Santo for a traditional Italian dessert experience.

Pravilno shranjevanje

Shranjevanje

Store cooled cantucci in an airtight container at room temperature.