Olive Magazine
Homemade Cantuccini Recipe

Pistachio and cherry cantuccini

Published: December 9, 2016 at 1:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 60

These Tuscan biscuits are a perfect Christmas gift as they keep well. Traditionally, they’re served with glasses of vin santo, into which they’re dipped before eating

Nutrition:
NutrientUnit
kcal81
fat1.9g
saturates0.3g
carbs13.1g
sugars5.5g
fibre0.8g
protein2g
salt0.1g
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Try these pistachio and cherry cantuccini, then check out our chocolate biscotti, nougat, Baileys fudgetiffin and plenty more edible Christmas gifts.

Ingredients

  • 500g plain flour
  • 250g caster sugar
  • 1 1/2 tsp baking powder
  • 200g shelled pistachios
  • 150g dried sour cherries
  • 4 medium eggs, beaten together
  • 2 tbsp amaretto

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.

  • STEP 2

    Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.

  • STEP 3

    Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).

  • STEP 4

    Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.

  • STEP 5

    Once cool, package into cellophane bags and give with a bottle of vino santo.

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