Christmas cantuccini

Last Updated on December 15, 2024

The home of these biscuits is Tuscany, but they are known everywhere in the world. In Italian dining, they are served between dessert and coffee.

Ingredients:

300 g of plain flour 200 g of caster sugar 150 g almonds 2 tsp of vanilla extract 2 tsp of allspice 1/2 teaspoon baking soda 1/2 teaspoon 4 pcs eggs (3 for batter + 1 for coating) grated peel of one orange (not chemically treated) pinch of salt

Procedure:

Preheat your oven to 190°C. Put a baking tray on a baking sheet, line with paper or butter it properly

Mix the flour and soda, pour into the bowl of a food processor, e.g. Add the salt, sugar and orange zest, mix everything with a flat mixing attachment (tree whisk), add the spices, vanilla and three eggs, if the dough is stiff, add a little room temperature milk

Finally, stir the almonds into the batter as well, I added 75g peeled almonds toasted in a pan, and 75g unpeeled almonds roasted in the oven for about 15 min

Then put these to ‘sleep’ on the baking sheet and place in the oven for a further 8 mins

Remove the baked dough and spread out on a wire rack to cool.

Recommendation:

The Italians invented cantuccini, perhaps so they could sip their red wine with it. They usually drink a sweet wine called Vin Santo with them. Over Christmas we also brew a wine to go with our cantuccini. And if you don’t want to drink wine, feel free to have coffee or tea with it. After baking, they can be stored well sealed for a month.

Note:

The recipe was prepared for you by Martina Schmidt from the blog Tinajedoma, more Christmas recipes and source blog.kitchenaid.cz.