07.03.2014, Monday evening, 9pm... and it suddenly downed on me that I hadn't prepared the Cantuccini for our "Tuesdays with Dorie-Baking with Julia" rendezvous. Closing date: Tuesday - tomorrow!
I just couldn't believe it: I'd been waiting forever for this recipe to be nominated and when it finally had been, I'd almost "lost" it.
"The making of" is very easy", it does not require any "electrical gear" and
despite baking them twice, the Cantuccini are very quick to make.
Back in July 2013 we baked the delicious hazelnut biscotti, which use almost the same "baking procedure"... Don't miss the opportunity and try them as well.
In order not run out of Cantuccini too quickly, I decided to double the ingredients and to make them a bit healthier, I've substituted 1/4 of the all-purpose flour with whole wheat flour.
Despite the 3/4 cup of sugar (150 g) they are not that sweet, so if you wish them sweeter, please increase the amount.
The Cantuccini are meant to be dipped: the traditional accompaniment is vin santo, but they are great with cappuccino, espresso, tea or hot chocolate... just as you wish!
PS: It's past midnight and I am ready to publish my post... Whaaat??!!! The recipe is not meant to be published until next week! Noooo...How could I??!!
PPS: Wednesday, 09.04.2014: Today I've decided to make the Cantuccini again. This time I've toasted the almonds (about 10 minutes at 338°F-170°C), because it should emphasise their aroma.
Then I have added 1/4 teaspoon almond extract, 3/4 tablespoons of acacia honey, and substitute 1/4 of the flour with whole wheat flour.
Since 4 logs fit perfectly on my baking sheet I've made this recipe twice and to one half I have added 100 g of chocolate chips...yumm! two chocolately logs!!
PS: Mezzanotte è ormai passata e sono pronta per pubblicare il mio post... Coooosaaaaa???!! Non posso crederci: la ricetta è da pubblicare martedi prossimo!!!! NOOOOoooooooo....
PPS: Mercoledì 09.04.2014: Oggi ho voluto rifare la ricetta dei cantuccini, tostando leggermente le mandorle (circa 10 minuti a 170°C) per accentuare il loro sapore.
Inoltre ho aggiunto 1/4 di cucchiaino d'estratto di mandorla, 3/4 di cucchiaio di miele d'acacia e ho sostituito 1/4 della farina con farina integrale.
Poichè sulla teglia 4 salsicciotti ci stanno a pennello, ho raddoppiato la dose e ad una metà ho aggiunto 100 g di pepite di cioccolato... due salsicciotti cioccolatosi, gnam!
See more recipes we've baked from the book - Qui trovate le altre ricette del libro che abbiam preparato sin'ora
Where to buy the book: Dove acquistare il libro: