Description
This cookie-crackers, which are traditional made in Tuscany, specifically in Prato, often called cantucci di Prato. In cooking there is nothing difficult, there are several options, some add a little olive oil, someone creamy, my version - without oil. In the filling you can add different nuts, raisins, chocolate. Stored cookies for a long time, may be about a month, serve it to the sweet wine "vin santo" - almost a liqueur, not wine even, they dip them in a glass to soak and eat. But tea would be very tasty :)
Ingredients
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3 piece
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200 g
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480 g
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8 g
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50 g
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50 g
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Cooking
Sift the flour with the baking powder
Stir with a whisk the eggs with the sugar
While stirring add half of flour to the eggs with the sugar, when whisk is not to mix, begin to interfere with a spoon.
Add chopped almonds and raisins (or other nuts)
Pour on the table the remaining flour to flatten the hill and pour on top of the liquid portion, now the dough should knead on the table.
The dough will be thick, but soft as clay, it should not stick to hands.
Roll into sausages and bake in the preheated oven with ventilation up to 170 C, no ventilation up to 180 C, for 25 minutes.
When the bars are ready, have them cut into slices thickness of 1,5 - 2 cm, put the slices back on the baking sheet and send in the oven for another 5 minutes to dry.
Cantucci are ready :) they are perfectly stored in a tightly sealed box or jar.
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