Ingredients
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200g spelt flour+ 1 tbsp for the kneading
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80g pastry flour
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50g almondchopped
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50g hazelnutschopped
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50g dried cranberries
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50g pumpkin seeds
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2 fresh eggs
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100g coconut or cane sugar
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50g white sugar
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1 tsp baking powder
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1 tsp vanilla extract
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1 tsp matcha tea powder
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1 tsp dried raspberries(grain)
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100g white chocolatechopped
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a pinch of salt
Directions
Crunchy and colorful, cantuccini are baked almond cookies and the most famous Italian biscuits. The basic recipe is pretty simple: try this version with dried cranberries, raspberries, white chocoalte and matcha!
Ingredients
| 200g spelt flour | |
| 80g pastry flour | |
| 50g almond | |
| 50g hazelnuts | |
| 50g dried cranberries | |
| 50g pumpkin seeds | |
| 2 fresh eggs | |
| 100g coconut or cane sugar | |
| 50g white sugar | |
| 1 tsp baking powder | |
| 1 tsp vanilla extract | |
| 1 tsp matcha tea powder | |
| 1 tsp dried raspberries | |
| 100g white chocolate | |
| a pinch of salt |
Steps
|
1
|
Mix eggs, sugar, vanilla extract and salt. Add the flours and the baking powder and continue to mix, until the dough is compact and moldable. |
|
2
|
Add the trail mix, then divide the dough in two parts. Shape the dough in two strips. |
|
3
|
Put the strips of dough on the grill tray, not preheated, and bake them at 180°C for 15-20 minutes, or until the strips become puffy. |
|
4
|
Remove the strips from the oven, let them cool for a few minutes then cut them into slices of a maximum thickness of 1,5 cm, while still warm. |
|
5
|
Then, bake them again for 5 minutes each side on the grill tray (using the GRILL 3 programme), until they are crunchy and golden. |
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6
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In the meantime, prepare the glaze: melt white chocolate on a stove and dip the cantuccini in it. |
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7
|
Let the glaze harden. Sprinkle matcha powder and some dried raspberries on the glaze and serve. |
|
8
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Tipp: Serve with freshly brewed Italian espresso |
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