Cantuccini di Sabina - WHB # 231

Una versione più friabile e delicata del caratteristico cantuccino toscano, suggerita da Sabina, chef del ristorante L'Ostrica all'isola dell'Elba.

Ingredienti:

250 g di farina 00
100 g di burro
100 g di zucchero
1 uovo intero
1 cucchiaino di lievito per dolci
2 cucchiai di sambuca
nocciole e mandorle pelate, circa 150g

- Per la frolla: farina, zucchero, uovo, burro, lievito e sambuca e amalgamare nel Bimby a vel. 6 o nella planetaria con la frusta a foglia per pochissimi minuti.
- Trasferire l'impasto sul piano di lavoro e unire la frutta secca, tritata grossolanamente a coltello (per il Bimby mettere nocciole e mandorle nel boccale sporco e dare qualche colpo a turbo).
- Dividere l'impasto in tre parti e con le mani fare 3 rotoli, adagiarli sulla placca del forno (ricoperta da carta forno) e appiattirli con il palmo della mano. Cuocerli a 180° per 15/20 minuti. A cottura quasi ultimata tirare fuori la teglia e con una spatola o un coltello a lama larga tagliarli in diagonale. Rimettere in forno per altri 4/5 minuti circa.
- Ottimi per accompagnare un vino da dessert.

This recipe is my personal entry to WHB # 231 hosted by Janet from Tastespace

Thanks again to Haalo who manages greatfully all events,
Thanks again to Kalyn for her successfull idea!

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WHB Rules

Cantuccini
typical Tuscan cookies

Cookies from Prato, a little town just off Florence, are usually called cantucci or cantuccini and are proudly considered one of the best local confectionery product. The pastry loafs are cut into slices when still hot, the mixture is composed only of flour, sugar, eggs, almonds and pine nuts, almonds are not roasted or skinned, any type of yeast or fat (butter, oil, milk) is missing. These buiscuits are very dry and some hard to eat, in fact they are often served with a dessert wine in which they may be dunked. But alternatives are always allowed and I am very fond of Sabina's (chef in Ristorante all'Ostrica, Elba Island), adding butter makes them more friable and pleasant to enjoy. Easy and quick to bake, it's one of my favorite cookies for presents and Christmas gifts. If stored in a tin box they will last for a long time ... but will you resist to grab some at coffee/tea time?

You need:

250 g all-purpose flour
100 g butter
100 g sugar
1 egg
1 teaspoon baking powder
2 tablespoons sambuca or any anise-flavoured liquer
blanched hazelnuts and almonds, about 150g

- The pastry: mix flour, sugar, beaten egg, butter, baking powder and sambuca in your stand mixer planet for a few minutes (in Thermomix at speed 6).
- Transfer the dough on the working surface and add the dried fruit, coarsely chopped with a knife (using Thermomix put hazelnuts and almonds in the dirt bowl and give some turbo shots).
- Divide the dough into three parts shaping 3 rolls, place on baking tray (covered with parchment paper) and flatten each with the palm of your hands.
- Bake at 180° for about 15/20 minutes. When almost cooked, pull out the pan and cut diagonally each roll with an alluminium spatula or a large knife. Bake 4/5 minutes more.

WHB #231 Round up