Dessert

Cantucci e Vin Santo

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa.
Porsiyon: 8
Zorluk: Orta

Alerjen bilgisi: yumurta, En:Nuts, gluten, kuruyemişler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

300 gall-purpose flour
200 ggranulated sugar
2 adetlarge egg
1 adetegg yolk
7 gbaking powder
0,5 çay kaşığıalmond extract
0,25 çay kaşığısalt
150 gwhole almond, untoasted, unblanched

serving suggestion

1 su bardağıvin santo(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Yaklaşık 5 dk.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Yaklaşık 2 dk.
3
In a separate bowl, lightly beat the large eggs, egg yolk, and almond extract.
Yaklaşık 1 dk.
4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Yaklaşık 2 dk.
5
Add the whole almonds to the dough and knead gently until they are evenly distributed.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 25 dk.
8
Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: Slicing while still warm helps prevent crumbling.
10
Lay the sliced biscuits cut-side down back on the baking sheet.
Yaklaşık 1 dk.
11
Return the biscuits to the oven and bake for another 15-20 minutes, flipping halfway through, until they are golden brown and crisp.
Yaklaşık 20 dk.
Aşçının notu: This second bake is crucial for achieving the characteristic crunch of biscotti.
12
Let the cantucci cool completely on a wire rack before serving.
Aşçının notu: They will continue to crisp as they cool.
13
Serve with Vin Santo for a traditional Italian dessert experience.

Tazeliğini koruyun

Saklama

Store cooled cantucci in an airtight container at room temperature.