Dec 9, 2013

Cantucci w/whole spelt


Give me a cantuccio and I'm in love.

Recipe adapted from Giallo Zafferano
time: 30 min preparation + 40 min baking + 20 min cooling
makes about 40 pieces

ingredients
  • 250 g (1 2/3 cup) whole almonds, toasted and cooled (click here for directions)
  • 4 medium eggs, room temperature
  • 1 yolk
  • 280 g (1 1/3 cup) sugar
  • 100 g (7 Tablespoons) butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 500 g (3 1/3 cups) regular flour OR
    • 225 g (1 1/2 cups) regular flour and
    • 240 g (2 cups) whole spelt flour
  • 4 g (1 teaspoon) baking powder
  • pinch of salt
1 small egg, lightly whisked, for finishing (optional)

instructions
  1. Preheat oven to 190C/375F (fan forced). Line a baking sheet with parchment paper. 
  2. In a medium bowl, sift together flour(s), baking powder and salt. 
  3. In a bowl of a standing mixer with whisk attachment, beat eggs and yolk with sugar till pale and foamy. Add butter and vanilla, beat more to combine. Change attachment to paddle, add the flour mix and blend just till combine. Turn the mixer off. Using a wooden spatula, stir in almonds. 
  4. Transfer the dough onto a rolling board covered lightly with extra flour. Divide the dough in two and form two loaves (35cm/14inch long and 10cm/4inch wide). Place the loaves onto the prepared baking sheet. Brush it with the egg. Bake 20-25 minutes. Remove from the heat, let them cool for 2-3 minutes. 
  5. Meanwhile, prepare two baking sheets lined with parchment paper and lower temperature of the oven to 170C/340F. Transfer the loaves onto a cutting board. Using a bread knife, cut diagonally 1.5 cm (1/2 inch) slices. Arrange them on the baking sheets, one next to the other. 
  6. Place both sheets in the oven and bake for about 15-20 minutes till lightly colored. Remove from the oven and then onto a cooling rack. Let them cool and enjoy with your next coffee. They can be stored in a cookie jar for a long time and make a nice gift.

notes
  • I don't know what is it about these cookies that I like so much? crumbly texture, chunky almonds, subtle taste? the making? the dipping?
  • if you want to make smaller cookies, make three loaves instead of two;
  • the baking time will remain similar; it's better to over-bake than under-bake;
  • the loaves (after first baking) should have some color and be cracked;
  • during slicing, you should only see baked dough; 
  • the second baking is only to dry the cookies and give them color; keep an eye on the oven;
  • cookies should be hard and dry all the way through when ready (after cooling);
  • not many things can equal to dipping a cantuccio in my coffee.


17 comments:

  1. Wow, this looks fantastic! I was going to buy some spelt flour, but I chickened out because I have never tried it before. I really should have...

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  2. They must have a wonderful flavor! I love the idea of using whole spelt.

    Cheers,

    Rosa

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  3. lovin this on my lunchbox tomorrow.....
    i love almond all the way!

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  4. cantucci and biscotti are my addiction - give me these and I'll munch on them all day long!
    Yours look delish!

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  6. Anything with almonds and vanilla is amazing. Thank you so much for sharing this recipe!

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  7. I've never had cantucci before. This looks and sounds really delicious! I wish I had some to go with my morning coffee right now.

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  8. Those look delicious! I bet they are perfect with a cup of coffee or tea :)

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  9. What a scrumptious whole grain treat! A break from all the "white" flour baking is a breath of fresh air during the holiday kitchen frenzy!

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  10. These cantucci cookies sound and look scrumptious with whole spelt!

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  11. I love these cookies. They are perfection for a cup of tea or coffee. Blessings, Catherine

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  12. I love cantucci, never tried with spelt, sound good.

    Ciao
    Alessandra

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  13. Oh my goodness, your cantucci look fine! How come I have only just discovered your beautiful blog?! Signing up now! And thanks for stopping by Good Things xo

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  14. Fantastic. And I just bought a pound of almonds. What perfect timing!

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  15. I never heard of cantucci cookies, so thanks for the yummy introduction!

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  16. I love cookies like this that go perfectly with tea or coffee - they look delicious! Plus, I do love almonds : )

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  17. Beautiful -I'm feeling the dipping in my espresso ;)

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