This is probably one of the most famous desserts from Florence. Simple but tasty! I will give you the recipe from the biscuits, however for a proper dessert serving a few biscuits are placed in a tray, alongside a small glass of Vin Santo, a liquorous wine. The trick is to dip the biscuits in the wine prior to eating them. I personally don’t like wine at all so I have never tried this. However I heard it is fantastic!
The recipe originates from the shop in Prato that first offered them. That’s why they are called Prato Biscuits. In Prato they are also called Biscotti del Mattonella, as Mr. Mattonella was the baker that “invented” them. However I really like their other name, cantucci as it means small bits and this is really how they are meant to be eaten: one after the other.
There are very easy to prepare , they look very Tuscan, and the result is guaranteed. I look forward to seeing your “Cantuccini” pictures posted in my blog alongside mine!
Here is the recipe:
500 g of white flour
150g of butter
200 g of sugar
4 eggs
300g of unpeeled almonds
1 dose of raising powder
A hint of lemon
Place the flour on the table forming a vulcano or fountain (as you prefer). Add the butter that has been cut to small pieces and left at room temperature, the raising powder, the lemon zest (just a hint) and beat 3 eggs in the flour producing a very soft dough. Work thoroughlly and add the almonds making sure that they are evenly scattered in the dough. Form tubes of the dough (slightly compressed on the top so that an oval shape results) and place in a oven tray making sure that you have enough distance between them. Beat the 4th egg and smear it thoroughlly on each tube. Place in a hot oven (200 Deg) for around 20 min and once cooked (you can check with a wooden toothpick if there is still moisture inside) let them cool down. Cut in slices around 1-2 cm wide and:
1st version: eat like that
2nd version: slightly toast them on both side making sure that they don’t get brownish at all.
Nessun commento:
Posta un commento