Pistachio and almond cantuccini

Pistachio and almond cantuccini

By
From
Little Italy
Makes
24-30
Photographer
Jacqui Melville

These crunchy little treats are perfect enjoyed with a glass of Vin Santo, or a hot sweet tea or coffee. Keep them in an airtight container to enjoy at your leisure.

Ingredients

Quantity Ingredient
350g plain flour
200g golden caster sugar
1 teaspoon baking powder
70g blanched almonds, toasted
70g pistachios
70g dark chocolate, finely chopped
1 teaspoon vanilla extract
4 tablespoons butter, softened
3 eggs, lightly beaten
icing sugar, to dust
milk, mixed with melted white chocolate, to dip

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Put all the dry ingredients into a large bowl with the vanilla extract and butter. Gradually add the beaten eggs and mix with a wooden spoon until it begins to come together to form a dough. You may not need to use all the eggs.
  3. Dust a work surface with icing sugar and divide the dough into 2 pieces. Form each piece into a log about 15 cm long and 3½ cm wide. Gently flatten each log a little and place on the baking tray.
  4. Bake for 25–30 minutes, then remove from the oven. Reduce the oven temperature to 150°C. Using a sharp knife, cut the log into 1 cm slices and place back on the tray. Return to the oven for another 10–15 minutes or until lightly golden and dried out.
  5. Dip the cantuccini in melted milk or white chocolate and allow to set before serving.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
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