One thing the Tuscan's can agree on is that Cantucci and Vin Santo are from this region. Trying to find exactly where from, that is another story. I have been to many towns including Sienna, Montalcino and Florence all claiming that it is from their region. Any-way, regardless of where exactly it is from this is the perfect way to end a rich Italian meal. The not too sweet biscuits are served with a glass of semi sweet Vin Santo wine as a desert. The way to enjoy this is to dip the biscuits in the Vin Santo.
What you need:
Three cups of plain flour
One cup of sugar
125g unsalted butter
Three large organic eggs
3/4 cups blanched almonds
One tablespoon orange zest
How to make:
1: Sift the flour into a medium bowl
2: Beat the sugar and butter in a large bowl until blended. Add the eggs one at a time until light and fluffy
3: Mix in the orange zest and almonds. Then add the flour
4: Divide the dough into three sections and shape each into long, slightly oval shaped tubes
5: Place each long tube on baking tray lined with baking paper and floured slightly
6: Place in a pre-heated oven at 180 degrees for 15 minuets. Cut the cookie dough into 1/2 inch thick slices and at a slight angles. Place back in the oven for a further 5 minutes
7: Serve at room temperature with Vin Santo
Buon Apetito
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