Cantucci and Aleatico Passito
I love to cook, it relaxes me and our friends enjoy it, so I do it happily.
With time, my desserts have become healthier and lighter.
Mark does not like butter, but loves cookies and biscotti.
To end a long working day, a simple dinner, but cooked with love, and something sweet is a small but well-earned gratification.
My Cantucci to be served (and dunked into) a glass of A Mano Aleatico Passito
1 cup of hazelnuts
1 cup of almonds
1 cup of white sugar
2 cups of flour
1 tsp baking powder, a pinch of salt, 1 tsp vanilla extract, 1tbsp of orange liqueur (triple sec, Contrieu or Grand Marnier).
In a small pan or in the oven I toast both nuts for about 10 min. until golden, then let them cool completely.
In the food processor I chop nuts and almonds together with the sugar until finely ground. I sift together flour, baking powder, and salt in a mixing bowl, add the ground nuts, the eggs, vanilla and orange liqueur . I mix it at a low speed. The dough will be stiff. I transfer the dough to a baking sheet with parchment paper and flatten it slightly (1¼”), then bake in hot oven (175°C or 350°F) until golden brown, about 20 minutes. Remove from oven—do not turn oven off—and set aside until cool enough to handle, about 15 minutes.
Using a sharp knife I cut the log, on the diagonal, into 1/2″-thick slices. Place slices flat side down on baking sheet and bake, about 5 minutes per side.
Cantucci will feel soft in the middle but will become crisp and hard as they cool. (I know this because I cannot resist and have to try them hot just out of the oven)
Biscotti will keep in a sealed container for up to 4 weeks, but I promise you they won’t last that long.
You must try them with a glass of A Mano Aleatico Passito… small pleasure noises are allowed! Buona serata.