Dodi’s Cantucci

The story

I got this recipe from the highly experienced chef at “Le 5 Terre” – – I made their website and everything you see in it: text, pictures, etc. These biscuits, called Cantucci in Italian, are a Tuscan speciality and are often dunked into Vin Santo. They are served after dinner as a dessert or, if you have a large appetite, even after a first dessert. I have many memories connected to Italian food. It reminds me of my native land. Cantucci remind me of when I was working as a lawyer in Milan. This restaurant is right next to my old work, so I used to eat them almost everyday!

The recipe

  • 1kg ’00’ flour
  • 700g caster sugar
  • 500g almonds
  • 7 eggs
  • 1 orange
  • 1 7g packet of dessert yeast (or substitute self-raising flour)
  • 1 vanilla pod (or substitute a few drops of vanilla essence)

You need to create three separate mixtures.

  1. Begin by cracking open the 6 eggs, dividing their whites from the yolks. Whisk the egg yolks with the sugar and while you are whisking add the juice of the orange plus its zest. When it is dense, add the almonds.
  2. Mix the flour with the yeast and the vanilla (if you are using the self-raising flour there is no need to do anything here and the vanilla essence can be put in mixture 1).
  3. Beat the egg whites until stiff.
  4. Combine the three mixtures. Shape the final mixture into a ball and leave it to rest for about 15 minutes.
  5. Form the ball mixture into long, thin lines of biscuit dough and place them on a baking tray lined with baking paper.
  6. Lightly beat the seventh egg with a fork, and brush over the dough to glaze.
  7. Bake in a pre-heated oven at 180° for about 30 minutes (it depends on the size of the lines you made) or when they seem to be cooked.
  8. Take them out of the oven and cut them diagonally into pieces about 1cm long (you may want to use some gloves or leave them to cool a little down first) and put them back in the oven for another about 10 minutes until well toasted.

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