#cantucci

[pqk-jhonsy001]

[himluv]

Oh snap! Out of left field, in the last dwindling hours before I leave for a 5-day Novel Workshop, it's time for...

Bake Along with HIMluv!

Today, I'm making something I've made before: Cantucci! You may recall my Veilguard Prep Party, in which I lectured my friends in all things Dragon Age before the game released. I made "Varric's Favorite Pastries" from the Dragon Age Cookbook (which are actually just Cantucci).

But, this time I'm using Giuseppe Dell'Anno's recipe from his second book, Easy Italian Bakes. I love his recipes because he is SO precise and his directions are very, very clear.

The dough was much stickier than he described, which is my LEAST favorite texture for something to be, but I survived. I also bought sliced almonds instead of whole 🙄. But these looked good going into the oven so I'm feeling very optimistic.

I'll be back when they're out of the oven and ready to slice!

[fullcravings]

Almond Biscotti (Cantucci)

[giardinoweb]

Cantucci e Ricordi di Famiglia

C'è qualcosa di magico nei biscotti che sanno di tradizione. I cantucci della mia nonna avevano quel profumo di mandorle e limone che riempiva tutta la casa a Natale.

Oggi sul blog ho condiviso la ricetta originale - quella vera, con tutti i segreti tramandati di generazione in generazione. Le mandorle con la pelle che danno quel sapore autentico, la scorza di limone grattugiata al momento, e quel pizzico di sale che fa la differenza.

Non sono solo biscotti, sono piccoli pezzi di storia familiare da condividere.

Sul blog Giardinoweb trovate la ricetta completa con tutti i miei trucchi

[cookingwitsabah]

Crunchy Almond Cantucci – Classic Italian Biscotti Recipe

[saras-recipe-journal]

Biscotti Cantucci - Italian almond biscuits

This quickly became my favorite biscuit recipe. Biscotti are best combined with morning coffee or with milk and are delicious treats. Biscotti originates from the Latin word "biscoctus" meaning "twice-cooked", which we are going to perform in this recipe.

Ingredients:

175 g almonds (peeled)

260 g spelt flour

150 g cane sugar

1 tbs cinnamon

1 tbs baking powder

1/2 tbs salt

3 eggs

60 g butter

1 tsp vanilla extract

1 tsp coconut oil

Instructions:

Line the baking sheet with baking paper, put your peeled almonds on it to roast them at 150°C for 15 minutes. Turn them around once so they are evenly roasted and not burnt on one side. Take them out of the oven to cool down and chop them up into smaller pieces.

In one bowl combine spelt flour (260 g), cane sugar (150 g), baking powder, cinnamon and salt with butter (60 g) and with a hand(or wooden spoon) to create a crumble. Then add previously chopped almonds into the mix.

In the second bowl whisk together eggs, coconut oil (1 tsp) and vanilla extract (1 tsp). Followingly mix these ingredients into the first bowl and continuously fold it into the crumble until we create a dough. Put the dough in a plastic foil and let it rest in the refrigerator for around 30 minutes.

After that, remove the dough from the fridge, place it on a silicone mat, it needs to be properly floured. Divide the dough into two equal parts and with wet hands shape the dough into long rolls. Place the long rolls on a baking sheet lined with baking paper and bake at 180°C for 20 - 25 minutes.

After the first baking, let the rolls cool down. Then cut them into 1 cm thick slices, preferably with a sharp knife. Place the slices back on the baking paper horizontally and bake at 160°C for 15 minutes. Turn the slices over halfway for even crispiness. Repeat this process until all the slices are baked.

Enjoy <3

[vegehana-food]

✿ カントゥッチ | Cantucci ・トスカーナ州・プラート発祥の堅焼きビスケット。広くは「ビスコッティ(２度焼きした)」の名称で親しまれているお菓子。カリカリとした歯応えが歌う(=canto)ように聞こえることから、可愛らしい鳥のさえずり(=cantucci)という別名がつきました。“Vin Santo”と呼ばれるデザートワインに浸しながら頂くのが伝統的なスタイルです。 ・その起源は諸説ありますが、カントゥッチが世界に広く知られるようになったのは、19世紀後半のこと。イタリアの菓子職人アントニオ・マッテイは、1858年にトスカーナ州・プラートに“Biscottificio Antonio Mattei”を開業、アーモンドをふんだんに使用した「ビスコッティ ディ プラート」を製造・販売しました。1862年のロンドン、1867年のパリで開催された万国博覧会では、賞を受賞するほど高く評価されました。

[toscanobistrot]

I Cantuccini di Prato

𝕀 ℂ𝔸ℕ𝕋𝕌ℂℂ𝕀ℕ𝕀 𝔻𝕀 ℙℝ𝔸𝕋𝕆 Croccante e granuloso all’inizio, arrendevole sul palato poi, lascia un piacevole aroma di mandorla: è il Cantuccio Toscano. L’origine dei cantucci risale almeno al XVI secolo. Il nome sembra derivare da “cantellus”, in latino “pezzo o fetta di pane”, una galletta salata che già i soldati romani consumavano durante le campagne militari. Altri fanno derivare la parola da…

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