This special, chilly day has been warmed by a lovely meal at a dear friend’s home. Our contribution: these revisited cantucci. Needless to say, they call for some sweet wine for dipping. We have that, too.
I wish you all had a joyful, convivial, stress-free day, filled with good food, good drinks & people you love.
When it comes to this type of cookies, that might be called biscotti, too, but that I call cantucci, I try to avoid volume measurements (cups). I stand by the assessment that to reach the perfect crunchiness, you really have to measure ingredients with a scale.
- 2 medium free-range eggs + 1 for washing
- 200 gr natural brown caster sugar
- 250 gr all-purpose flour
- 150 gr whole wheat flour
- 2 tsp baking powder
- pinch of salt
- 150 gr raw shelled pistachios
- 50 gr dried unsweetened cranberries
- milk as needed, for the dough
Preheat the oven to 375F. Line a cookie sheet with parchment and set aside. In a large bowl, whisk eggs and sugar until creamy and light yellow. In another bowl, mix flours, baking powder and salt. Add the dry mix to the cream. Using a wood spoon, stir until combined. Add pistachios and cranberries and start needing the dough with your hands, trying to incorporate all the nuts and fruit into the dough –add 1-2T milk if the dough is too dry. Using your hands, shape four “sausages” of dough, about 3cm wide and 1 cm thick. Place onto the prepared sheet at about 3-4 cm distance from each other, and brush the surface with some lightly beaten egg wash. Bake for about 15 minutes. Remove from the oven and let cool 2 minutes. One at a time, transfer the “sausages” on a cutting board. Using a sharp knife, cut them widthwise in bits that are about 1 cm wide. Careful as the dough is hot and crumbly at this stage. Place the cookies back on the lined sheet and put back in the hot oven for 10 minutes, turning them halfway through. Remove from the oven and let cool completely. Enjoy dipped into sweet wine, coffee or tea.
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