Cheese & mixed seed cantuccini

Cheese & mixed seed cantuccini

Cantuccini salati

By
From
Tuscany
Makes
35 cantuccini
Photographer
Helen Cathcart

These rustic and incredibly moreish biscuits are wonderful on their own as a snack, spread with ricotta or cream cheese and topped with halved cherry tomatoes and basil leaves to go with drinks, or served warm with a bowl of hot soup. They keep for a week or so in an airtight container so have them on standby during the festive season.

Ingredients

Quantity Ingredient
olive oil, for greasing
125g plain or gluten-free flour, plus 1 tablespoon to coat the loaves
50g grated parmesan
75g gorgonzola dolce, including the rind
100g salted butter
75g ground almonds
1 teaspoon baking powder
1 egg, plus 1 egg yolk
pinch salt
pinch freshly ground black pepper
35g mixed seeds, such as pumpkin, sunflower and sesame
15g black onion seeds
25g walnuts
1 tablespoon pink peppercorns

To serve

Quantity Ingredient
cream cheese
basil leaves
cherry tomatoes, halved

Method

  1. Preheat the oven to 170°C and lightly grease a baking tray with oil. Put the flour, cheeses, butter, ground almonds, baking powder, egg, egg yolk and seasoning in a food processor and blitz until well combined. Add the seeds, walnuts and peppercorns, and give the mixture a quick blitz to combine and roughly chop them. The mixture doesn’t need to be completely smooth – it is good to have a little texture from the nuts.
  2. Divide the dough in half and roll each piece into a long sausage around 25 × 5 cm. Put them on the greased baking tray and lightly flatten them so that they look like a slightly squashed salami. Bake for 20–25 minutes or until just golden. Remove from the oven and set aside to rest for 5 minutes.
  3. Use a cake slice to move the rolls to a chopping board and cut them at a diagonal angle into 1 cm thick slices. Move these back onto the tray – they can be standing upright and spaced apart or lying down – and bake again for 15–20 minutes or until they are firm to the touch and lightly browned.
  4. Remove from the oven and allow to cool. They will keep in an airtight container for up to 1 week. Serve topped with cream cheese, fresh basil and half a cherry tomato.
Tags:
Italy
Italian
Caldesi
Tuscany
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