JK'S CANTUCCI

June 22, 2017

JK'S CANTUCCI

JK'S CANTUCCI WITH TAGLIATELLA LIQUEUR

Cantucci are twice-baked almond biscuits originally from the Tuscany region of Italy. We love them as a dessert because they are crunchy and not too sweet and...because they have Tagliatella liqueur in them! Cantucci are traditionally dunked in Vin Santo, sweet dessert wine, but they are also perfect for dunking in coffee, Prosecco or Tagliatella. Here is the recipe

INGREDIENTS FOR APPROX. 30-40 BISCUITS

  • 180g sugar
  • 2 eggs 
  • 0.5g baking soda
  • 265g high-grade flour 
  • 30g butter
  • 100g almonds 
  • 10g Arlecchino Tagliatella liqueur 
  • 1 orange peel
  • 1 pinch of salt

PREPARATION

Mix the sugar and 1 egg and 1 egg white together with a pinch of salt. Once mixed, add the baking soda to the flour and add these dry ingredients to the sugar and eggs. Mix the ingredients and add the butter. If the pastry is too sticky add extra flour.

Add the almonds, the Tagliatella liqueur and the orange peel. Mix with your hands until the the pastry is compact and soft. 

Divide the loaf into 2 equal parts and obtain two long and narrow loafs. Put the loaf on a tray with baking paper and paint them with the egg yolk on both sides. 

Put them a pre-heated oven at 200° for 20 minutes, then take them out of the oven and let them cool down. Once they have cooled down, cut the loaf into 1.2 cm wide cantucci. Then place them on the tray again and toast them in the oven at 160° for 15 minutes, making sure you keep an eye on them.

Once they are out of the oven and have cooled down, enjoy them with a delicious glass of Tagliatella liqueur!

Buon appetito