The Blogger NetworkAdvertise with us Report this ad

Cantucci Biscuits

Cantucci Biscuits

I discovered Cantucci biscuits only recently and really find them irresistible. They are easy to make and really worth all the effort as the store bought ones are quite expensive.

 

This is a classical recipe for Cantucci biscuits, from the Italian cuisine, crunchy and nutty perfect for coffee breaks and tea time or as a snack for kids over the day. 

Prep time clock
Cook time clock
Total time clock
  • Makes about 28 cantucci
  • 30 g butter
  • 300 g flour
  • 250 g brown sugar
  • 150 g nuts
  • 4 eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 or 3 tbsp grated orange zest
Directions
  1. Preheat the over to  350°F (180°C). 
  2. Mix the brown sugar, vanilla extract and eggs together till the color turns a pale yellow. Then add the butter, nuts and orange zest and mix well. 
  3. In another bowl whisk the flour, baking powder and salt.Pour the flour mixture over the egg mixture and using a spatula continue to stir. 
  4. From the dough resulted form 2 small loaves and bake them for about 20-25 minutes. Remove from the oven, let them cool and cut the loaves into 1 cm thick pieces. 
  5. After that, put them back in the oven for another 10-15 minutes and let them dry out until they turn golden brown. They are great to serve right away and can be conserved for many days in a sealed container.
Cantucci Biscuits-1
Cantucci Biscuits-2
Cantucci Biscuits-3
Nutrition facts 1 Cantucci - Calories:122, Fat:4.4 g, Saturated Fat:1.1 g, Carbohydrates:18.5 g, Sugar:9.0 g, Fiber:0.8 g, Protein:2.9 g, Cholesterol:29 mg, Calories from Fat 39, Sodium 73mg, Vitamin A 1%, Calcium 2%, Vitamin C 1%, Iron 5%, Nutrition Grade C, Percent Daily Values are based on a 2,000 calorie diet.
On February 19, 2012 at 09:15 pm, TONYK said...
YOUR RECIPE LOOKS DELICIOUS BUT I DO NOT SEE WHAT YOU DID WITH THE BUTTER --- TONYK
Re:

Yes you're right, I just saw I didn't write when the butter should be added, just fixed that. Thanks for noticing me. 

On February 20, 2012 at 05:34 pm, TONYK said...
I MADE THIS RECIPE TODAY AND WHET I GOT THE BATTER MIXED UP IT WAS VERY RUNNY AND COULD NOT BE SHAPED INTO A LOAF SO I ADDED MAYBE ANOTHER 50 TO 75 GRAMS OF FLOUR AND IT WAS STILL THEN BUT I MADE THE LOAVES AND COOKED THEM BUT THEY WERE ONLY ABOUT 3/4 ON AN INCH THICK --- ANY SUGGESTIONS? --- BY THE WAY THE FINISHED PRODUCT IS DELICIOUS --- TONYK
Re:

Maybe you can try to make the loaves higher because the dough tends to flatten in the oven. You can also try the dried fruit  biscotti recipe (http://homecookingadventure.com/recipes/dried-fruit-biscotti) and see which one you prefer. You can replace the fruits with nuts. As regarding the flour I tend to put less flour as the result is better, the biscotti or cantucci won't be too hard. But you are right, less flour means that it's harder to shape but  the result is great. 

Post a comment

2 + 5 =
Home | About | Recipes | Contact
© Copyright 2014 Home Cooking Adventure