CANTUCCINI RECIPES
CANTUCCI BISCOTTI RECIPE | ALLRECIPES
These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.
Provided by Rosina
Categories World Cuisine European Italian
Yield 3 dozen (approx.)
Number Of Ingredients 8
Steps:
- Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
- Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.
- Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.
- Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.
Nutrition Facts : Calories 160.3 calories, CarbohydrateContent 23.9 g, CholesterolContent 31 mg, FatContent 5.5 g, FiberContent 1.1 g, ProteinContent 3.6 g, SaturatedFatContent 0.6 g, SodiumContent 39.2 mg, SugarContent 12.3 g
HOMEMADE CANTUCCINI RECIPE - OLIVEMAGAZINE
These Tuscan biscuits are a perfect Christmas gift as they keep well. Traditionally, they’re served with glasses of vin santo, into which they’re dipped before eating
Provided by OLIVEMAGAZINE.COM
Categories Baking and desserts
Total Time 1 hours
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.
- Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.
- Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).
- Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.
- Once cool, package into cellophane bags and give with a bottle of vino santo.
Nutrition Facts : Calories 81 calories, FatContent 1 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 0 gram fibre, ProteinContent 2 grams protein, SodiumContent 0 milligram of sodium
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