Description
Cantuccini is a culinary delight from Florence! Crunchy, a hazelnut, fragrant sour apricot, just melt in your mouth! They can be eaten at any time of day: coffee, tea or dipped in red wine, as is customary in Tuscany.
Ingredients
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Butter
120 g
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Chicken egg
2 piece
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Sugar
120 g
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Flour
1.75 cup
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Nuts
1 cup
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Apricot
0.5 cup
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Salt
0.5 tsp
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Leavening agent
1 tsp
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Vanilla
Cooking
It is kind of biscotti, the main feature is the addition of oil, in my case it's butter. Classic cookies are prepared with almond, it's summer, and I decided to add a little Sunny mood — apricot, and bright colours — pistachio. Almonds pre-scalded with boiling water to easily clean the shell and then dried it in the oven.
The first thing you need incandescent beat the eggs with sugar. Add salt, drop vanilla essence, softened butter and a good all beat.
Flour mixed with baking powder, introduce into a creamy mass and mix thoroughly. Add the nuts and apricot, gently add to the batter.
Flatten the dough into 3 bars, bake 25 - 30 minutes at 180 degrees, to blush.
Taste I got the same cantucci, as well as her sister, who lives in Italy, but the form of bars — pumped up :( but I guess you add 2 cups of flour to the dough was more dense...
Still warm, the bars need to be cut into slices about 2 cm thick and place in the oven for 10 — 15 minutes, until Golden brown. After all we create biscoctus, meaning "twice baked biscuit".
I did 40 crunches, nice and crispy. Butter the dough with the scent of vanilla enhances the flavour of hazelnut and sour apricot adds a summer mood :)
I love coffee, so for me the tastiest part of cantuccini with a morning Cup of coffee... Buon appetito!
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