Gino's cantuccini - perfect for dunking!
Gino shows us how to make cantuccini - a cheeky version of biscotti that you can enjoy with a Vin Santo, Amaretto, espresso or even make into Christmas gifts for your friends and family.
Download and print Gino's cantuccini labels
Download and print Gino's plain cantuccini labels
Serves: Makes 20 cantuccini
Ingredients
90g whole almonds, skinned90g shelled pistachio nuts250g strong white flour150g caster sugar1 teaspoon baking powder2 large eggs, beaten1 teaspoon vanilla extractZest of 1 unwaxed orangeIcing sugar for dusting
Method
Line 1 or 2 baking trays with greaseproof paper and preheat the oven to 180c/gas mark 4
Tip the almonds into a small frying pan over a medium heat and toast them. Toss the almonds occasionally to ensure they turn an even golden brown.
Put the pistachios in a medium bowl and pour over boiling water from the kettle. Leave the pistachios to soak for 2 minutes then drain and peel off the skin. Set aside.
Sift the flour, sugar, baking powder into a large bowl. Stir in the nuts with the eggs, vanilla extract and orange zest and combine to form a biscuit dough.
Dust your work surface with icing sugar, divide the dough into 3 pieces and shape each piece into a sausage by rolling it with your hands in the icing sugar
Place the rolls on the prepared baking tray and flatten slightly
Bake for 20 minutes in the middle of the oven
Remove from the oven and places the rolls on a chopping board. Use a sharp knife to cut each roll diagonally into 1cm strips.
Spread the strips in a single layer on the baking tray and return to the oven for 3 minutes (you may need an extra tray for the second baking)
Leave the cantuccini to cool on a wire rack before serving. Enjoy them with a coffee or a glass of Vin Santo or Amaretto!
With thanks to D Vine Cellars for our Ferdardo Vin Santo