Cantucci Biscuits – Sunshine Flavours Of Italy

Pecan And Orange Cantucci Biscuits

Orange And Pecan Cantucci Biscuits

I first discovered Cantucci biscuits when I was working and travelling in Italy.  We’d finish a meal with a wonderful glass of rich golden dessert wine and a crisp, hard, sweet biscuit, jammed with nuts and fragrant with orange zest, aniseed or Frangelico.  These were biscuits unlike any I had tried before, not the neat British custard cream  or shortbread.  But a tougher, denser, amalgamation of wonderful sunshine flavours.  I loved  the decadence of dipping the slice of  rich, golden, sweetness into the wonderful aromatic wine, waiting for the dry texture to absorb the liquid and become soft, delivering a mouthful of the wonderful Italian sun.

Orange And Pecan Buscuits With Dessert Wine

Orange And Pecan Buscuits With Chilled Dessert Wine

Orange And Pecan Cantucci Biscuits

Makes about 30 biscuits

  • 500g (4 cups) Plain flour, plus extra for flouring the surface
  • 200g (3/4 cup) light brown sugar
  • 200g (3/4 cup) caster sugar
  • 150g (1 & 1/2 cups) pecans
  • 1 tablespoon baking powder
  • 3 eggs
  • 3 egg yolks
  • 50g (1/2 stick) butter, melted
  • zest of one medium sized orange
  • 45mls (3 tablespoons) dessert wine

Method

  • Preheat the oven 170c / 325F
  • Line a baking tray with parchment paper
  • Place all the dry ingredients in a large mixing bowl and stir to combine
  • Make a well in the centre of the ingredients and add the whole eggs, egg yolks, melted butter, orange zest and dessert wine into the well
  • Combine the ingredients with a fork, don’t over work and turn out onto a floured surface
  • Divide the mixture into three equal parts and form into logs. lightly coat in flour and place on the baking tray 4cms apart
  • Bake for 45 minutes until golden brown and cooked through
  • Remove from the oven and cut into 1 cm slices
  • Replace the slices spaced slightly apart on the baking tray as if remaking the log
  • Return to the oven for 10 to 15 minutes
  • Remove from the oven and leave to cool on a rack

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33 Responses to Cantucci Biscuits – Sunshine Flavours Of Italy

  1. Your biscotti are just gorgeous. I can just imagine how wonderful these would taste along side a cappuccino. What a lovely opportunity to be able to work and live in Italy. What area in Italy were you living.? Take Care, BAM

  2. “A mouthful of Italian sun” – I love it and it makes me drool just a bit.

  3. Hotly Spiced says:

    I love the sound of these biscuits. Just so yummy and I can imagine they would go very well with a glass of ‘sticky’ xx

    • GG says:

      ‘Sticky’ love that name. I was surprised how good they are and you can really play around with the recipe adding things and swopping things. GG xx

  4. These biscuits look fantastic. Love the add of dessert wine.

  5. Ameena says:

    I have yet to hit Italy! But biscuits / biscotti are one of my main reasons to go. Looks delicious.

  6. Jenny says:

    Oooo – these look absolutely yummy. Coo.

  7. Erika says:

    So that’s what I’m doing wrong: I’d never thought of dunking them! :D

    • GG says:

      I remember as a really junior buyer being bought these by my boss and wondering why anyone would want them, they are so hard! Then I discovered dunking. GG

  8. Ah…Cantucci biscuits and Vin Santo – takes me immediately back to San Gimignano. Thanks for reminding me of these gorgeous little morsels.

  9. A perfect way to finish a meal!

    We are on countdown to 10 days in Sicily at the end of September and I just can not wait. So excited.

  10. You don’t even understand how happy I am right now reading this post. Cantucci biscuits are one of my MOST favourite things in the whole wide world. Thanks for the drooling opportunity.

  11. These seem to be richer versions of biscotti? I love these, they are open to so many different variations and are perfect for cappuccinos and ice cream, and by themselves too! My husband can demolish a whole tray by himself. I have yet to make it to Italy, crazy since my father lived there for many years.

    Nazneen

    • GG says:

      They are a biscotti, each area has their own variation. The first ones I had were called Pratesi biscotti, almonds and sweet. It’s great being able to play around with the flavours. Mr Glam demolished a fair number, a momentary break in the cake embargo. GG

  12. loved the burst of sweet citrus in these irresistibly tempting cookies,we are going to bake a big batch of these soon,thanks for sharing :-)

  13. CCU says:

    I am drooling over these beautiful biscuits, they look so crunchy and delicious :D

    Cheers
    CCU

  14. I love these biscuits so much! A dear reader called Matilda sends me some every year for Christmas and I look forward to them so much :D

  15. Oh my, I love love love biscotti/cantucci… I can eat a whole batch myself. Yours sound lovely, pecan and orange is a great combo!

  16. Love these cookies…never knew their name. They are perfect with vin santo. :)

  17. Pingback:Slow Cooker Apple Butter Recipe

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