These delicious cookies, in Italian called biscotti (which means double cooked), are a perfect treat for your coffee: sweet, nutty and crispy. Dip them into your coffee or tea and they get even more delicious. Since cantuccini are dairy-free, they last very long in an air-tight container - if not eaten before because they are sooo tasty! Keep them close to your coffee machine for every time you want to have something sweet with your coffee or treat your guests when they came over for a cup of coffee or tea - for sure they will love the pistachio cantuccini too and maybe even ask for the recipe. If you do not have any pistachios, you can replace them with almonds or any other nuts you like.
For around 25 cantuccini you will need:
250g plain flour
165g caster sugar
1 tsp baking powder
1 tbsp honey
zest of 1 orange
2 eggs
1 tsp amaretto or 1/2 tsp pistachio or almond extract
125g raw peeled pistachios
First preheat the oven to 180°C. Mix the flour, sugar and baking powder together. Then add the eggs, amaretto/almond extract, orange zest and honey and combine everything with a spatula or your hands. Once everything is nicely combined, add the pistachios and knead again everything together. Take the dough and on a slightly floured surface roll it into two even sized logs, around 30cm long and 5cm wide. Place the logs onto a tray with parchment paper and bake it for 30 minutes until golden brown. Then take the logs out, let them cool down for 10 minutes and cut them into pieces of 1-2 cm thick. Then place the cantuccini back on the tray and bake for another 10 minutes until they are fully crispy.
Коментарі