This is a variation of the classic almond cantuccini and I cannot really make up my mind which one of the two I like better. So I alternate between the two recipes with only one thing being absolutely certain: Rarely will I allow my cookie jar to run dry of this delicious Toscan coffee treat! Luckily, they are easy and quick to make and keep for a long time – if you have the discipline that is.
- 100 grams of hazelnuts (with skin)
- 240 grams of cake flour (German type 405)
- 110 grams of sugar
- 1 teaspoon of baking powder
- a pinch of salt
- 50 grams of butter
- 2 medium eggs
- zest of 1 orange
- 70 grams of dark baking chocolate, chopped into small chunks
- For coating: 1 egg yolk, 1 teapoon of sugar, 1 tablespoon of water
- Pre-heat the oven to 200 degrees Celsius (fan oven).
- Spread the nuts on an oven tray. Roast in the hot oven for approximately 5 minutes. Let cool down.
- Mix the flour, the sugar, the baking powder and the salt in a bowl.
- Add the butter and the eggs. Knead the ingredients until you have a smooth dough (the dough should not be too soft, but should be moist enough not to disintegrate into a crumble too easily).
- Fold in the orange zest, hazelnuts and, finally, the chocolate bits.
- Halve the dough and form two rolls which are approx. 2 cm wide and 1,5 cm high.
- Line a baking tray with parchment paper. Place the rolls of dough on the tray with some distance left between them.
- Mix the egg yolk, the sugar and the water and thinly coat the top of the rolls with the mixture.
- Bake in the oven (200 degrees Celsius) for approximately 15-20 minutes until the dough turns nicely brown (but not too dark).
- Take out of the oven and reduce the heat to 100 degrees Celsius. Wait until the temperature is down before putting the cantuccini back into the oven!
- Meanwhile, let the rolls cool down a bit. Then cut diagonally into slices approx. 0.5 cm to 1 cm thick (depending on how you prefer it). Place the slices on the baking tray with the cut sides facing up.
- Let dry in the oven at 100 degrees Celsius for approximately 30 minutes.
- Dry outside the oven for another 2 hours, then store in an air-tight container. cantuccini keep for several weeks.
- Serve with a glass of Vin Santo!