Cantuccini with almonds and apricot
130 60 минут -
Cantuccini is a culinary delight from Florence! Crunchy, a hazelnut, fragrant sour apricot, just melt in your mouth! They can be eaten at any time of day: coffee, tea or dipped in red wine, as is customary in Tuscany.
Ingredients for Cantuccini with almonds and apricot
- Butter - 120 g
- Chicken egg - 2 PCs
- Sugar - 120 g
- Flour - 1 3/4 stack.
- Nuts - 1 Cup.
- Apricot - 1/2 stack.
- Salt - 1/2 tsp.
- Leavening agent - 1 tsp.
Step by step instruction of cooking Cantuccini with almonds and apricot
The first thing you need incandescent beat the eggs with sugar. Add salt, drop vanilla essence, softened butter and a good all beat.
Flour mixed with baking powder, introduce into a creamy mass and mix thoroughly. Add the nuts and apricot, gently add to the batter.
Flatten the dough into 3 bars, bake 25 - 30 minutes at 180 degrees, to blush.
Taste I got the same cantucci, as well as her sister, who lives in Italy, but the form of bars — pumped up :( but I guess you add 2 cups of flour to the dough was more dense...
Still warm, the bars need to be cut into slices about 2 cm thick and place in the oven for 10 — 15 minutes, until Golden brown. After all we create biscoctus, meaning "twice baked biscuit".
I did 40 crunches, nice and crispy. Butter the dough with the scent of vanilla enhances the flavour of hazelnut and sour apricot adds a summer mood :)
I love coffee, so for me, cantuccini tastes best with your morning Cup of coffee... Buon appetito!