Hazelnut and Chocolate Cantucci
Ingredients
250 g plain flour
1 tsp baking powder
30 g cocoa powder
200 g caster sugar
1.5 tsp vanilla extract
2 eggs, large
2 Tbsp water
150 g hazelnuts, unpeeled
Instructions
STEP 1/2
Preheat the oven to 180ºC.
Line a large baking tray with parchment paper.
Fit the K-Beater.
Add flour, baking powder, cocoa powder and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Then add vanilla extract, eggs and water.
Mix for 2 minutes, speed Min.
Add hazelnuts and mix gently by hand until evenly combined.
STEP 2/2
Place the dough on a clean work surface and divide in half.
Roll each half into a log, about 30 cm long and 5 cm wide.
(Tip: Lightly wet your hands to prevent the dough sticking, if needed.)
Place the logs on the baking tray and space them apart.
Bake for 30 minutes, 180ºC.
Remove from the oven and let cool slightly for 10 minutes.
Using a serrated knife, carefully slice the logs into 1.5 cm slices.
Place the slices on the baking tray, flat side down.
Bake for 15 minutes, 180ºC.
Remove from the oven and let cool completely.
Serve
Cantucci are usually 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.
Hazelnut and Chocolate Cantucci
Ingredients
250 g plain flour
1 tsp baking powder
30 g cocoa powder
200 g caster sugar
1.5 tsp vanilla extract
2 eggs, large
2 Tbsp water
150 g hazelnuts, unpeeled
Instructions
STEP 1/2
Preheat the oven to 180ºC.
Line a large baking tray with parchment paper.
Fit the K-Beater.
Add flour, baking powder, cocoa powder and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Min.
Then add vanilla extract, eggs and water.
Mix for 2 minutes, speed Min.
Add hazelnuts and mix gently by hand until evenly combined.
STEP 2/2
Place the dough on a clean work surface and divide in half.
Roll each half into a log, about 30 cm long and 5 cm wide.
(Tip: Lightly wet your hands to prevent the dough sticking, if needed.)
Place the logs on the baking tray and space them apart.
Bake for 30 minutes, 180ºC.
Remove from the oven and let cool slightly for 10 minutes.
Using a serrated knife, carefully slice the logs into 1.5 cm slices.
Place the slices on the baking tray, flat side down.
Bake for 15 minutes, 180ºC.
Remove from the oven and let cool completely.
Serve