Well I was staring at the Vin Santo the other day, dreaming of Lucca,
As I do and thought it must be time for a non yeasty and it means I can indulge in my favourite things (one of my fav’s),
dipping the Cantucci into the Vin Santo and this recipe is blessed as it also had Vin Santo in it!!
But best of all , it is a recipe, like many others I use, that is a good base recipe for so many other adventures……..
Now I can see you people who are not Italian obsessed as moi, going “Cantucci??? What in the hell are they?” But when i say to you, “Biscotti”, I can see your eyes light up!! Yummy!!
So what are we aiming for? Yes, A double yolker!! Fantastic luck!!
So let’s get beasty but not yeasty!!
Apricot, Pistachio and Lemon zest Cantucci:
- 3 cups flour
- 5tbsp honey
- 2 eggs
- 2 egg yolks
- 2 tbsp butter
- 1 tsp baking powder (not loaded)
- 1/2 cup Vin Santo
- Pinch salt
- Lemon zest
- Apricots 1/2 cup finely diced
- Pistachio 1/2 cup- chopped
This is a nice easy recipe.
- Preheat oven to 190 Celsius.
- Put all your drys together in a bowl , mix through.
- Add wet ingredients, combine well.
- Bring together like a dough, it will be quite sticky.
- Turn out on lightly floured area and divide into 3 portions.
- Shape like long sausages It maybe easier with wet hands and place on tray with baking paper.
- I did them about 25cm x 7 cm width but it’s not concrete.
- Place in the oven for 25-30 mins, until color starts to appear.
- Remove from oven and rest for 5-10 mins.
- Slice into pieces and place on tray.
- When sliced up, place back in oven until Golden brown 5-10 minutes.
- Cool and enjoy!!
This recipe is so adaptable,you could use any number of combinations in it!!
I was thinking yesterday that anise and fig would be delish or anise and almond?
The possibilities are endless!!
Recipe was adapted from “Dolci” by Francine Segan, 2011.
A truly stunning book, visually and taste wise!!