Today I decided to bake Italian biscuits : Cantuccini.
The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in then oven .
They look like that:
The mixture is composed exclusively of flour, sugar,eggs ,pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat(butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and after cutting in sliced form, with the second baking defining how hard the biscotti are.Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. I love to eat them alone, but also they are delicious with coffee.
I didn't use pine nuts - only almonds and still They are good.
And this is my version of Cantuccini:
The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in then oven .
They look like that:
The mixture is composed exclusively of flour, sugar,eggs ,pine nuts; and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat(butter, oil, milk). The barely wet dough is then cooked twice: once in slab form, and after cutting in sliced form, with the second baking defining how hard the biscotti are.Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. I love to eat them alone, but also they are delicious with coffee.
I didn't use pine nuts - only almonds and still They are good.
And this is my version of Cantuccini:
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