Making my own Cantuccini:
While we were in Tuscany many of our meals were rounded off rather nicely with coffee, vin santo and cantuccini. We liked the local biscotti so much that we bought some for breakfast…which went incredibly quickly. And, my friend even made a detour at the airport to buy some to take home.
Me, well, ever the optimist I thought I’d try making them. And, they turn out to be quite an easy thing to do, though I am sure mine will get better with practise. They ARE twice baked but, the ingredient list is remarkably short. Almonds, eggs, sugar, flour, baking powder, salt and perhaps a little orange or lemon zest. The other thing to remember is there’s no ‘right’ version of these. It’s about what you like. Personally I like them crunchy but not ‘hard’ and with LOTS of almonds. I found a lot of different recipes on the internet and in the end the version I made was slightly adapted (because I didn’t have enough baking powder to make the full quantity!). It was very obvious though, that the cooking time both for the first stage and second stage is down to personal taste and just how crunchy you like your cantuccini. The LONGEST was 20 minutes first bake followed by 20 minutes at a lower temperature drying out.
Here’s what you do
I have to say, these are considerably nicer than the rather tired versions that you can buy wrapped up in cellophane at the supermarket. And a lot cheaper too. Now all I need is a bottle of vin santo! And, I’m wondering if I can make a chocolate version for the We should Cocoa challenge this month!