Ingredients
- 2 Eggs
- 150g Almonds
- 250g Plain Flour
- 1 teaspoon Baking Powder
- 200g Caster Sugar
- 1 ½ teaspoons Vanilla Extract
- 1 ½ teaspoons Orange Zest
Cantucci
| Serves: 16 | Category: Biscuits | Cuisine: Italian | Course: Dessert | Machine: Cooking machine | Total time (min.): 70 |
Originating in Tuscany, these almond, orange and vanilla flavoured biscotti are surprisingly simple to make and are traditionally served alongside (and dipped into) a glass of dessert wine at the end of a delicious meal. They also pair extremely well with a steaming cup of coffee and make a great edible gift when packaged up into tins and wrapped with ribbon. These cantucci will keep for up to 2 weeks if stored in an air-tight container.
Tools
- Oven
- Parchment paper
- Cooking Chef XL
- Baking tray - large
- Cooking chef xl bowl
- Lightly floured surface
Method
- Pre-heat oven - 180°C
- Line a clean baking tray with parchment paper
- Attach the K-Beater
- Add plain flour, baking powder and caster sugar to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted - 1 min, Speed Min
- Then add vanilla extract, orange zest and egg to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 1 min, Speed Min
- Then add almonds to the Cooking Chef XL Bowl
- Mix gently by hand until evenly combined
- Transfer dough to lightly floured surface
- Divide into halves
- Roll out each half into a log, about 30 cm long and 5 cm wide
- Place shaped dough on baking tray
- Bake - 30 min, 180°C
- Using a serrated knife, carefully cut the logs into 1.5 cm thick slices
- Place the Cantucci on the baking tray, flat side down
- Bake - 15 min, 180°C
- Remove from oven and let cool
- Serve