Cardamom, orange, cranberry and pistachio cantucci
These cantucci biscuits will keep for about a month if they don’t disappear before then, and contain some of my favourite flavours. If you’d prefer different nuts, spices, dried fruits, chocolate pieces or a little vanilla or almond essence, you can be creative and play around. Just keep the biscuit recipe as it is, and substitute the orange zest, cardamom, pistachio and cranberry for flavours of your choice.
(Adapted from Maria Elia, Full Of Flavour)
Ingredients
Metric
Imperial
- 180g of butter, softened
- 275g of caster sugar
- 4 eggs
- 10g of baking powder
- 1/2 tsp salt
- 600g of 00 flour
- 1/2 tsp cardamom seeds, ground
- 1 orange, zest only
- 100g of pistachio nut
- 60g of dried cranberries
SAVE RECIPE
Method
1
Preheat the oven to 150˚C/gas mark 2 and line 2 baking trays with baking paper
2
Using an electric whisk or standing mixer, cream the butter and sugar together until pale and fluffy
3
Gradually add the eggs into the mixture, combining well each time. Scrape the mixture down with a spatula
4
Beat in the remaining ingredients until the mixture comes together
5
On the baking trays form the dough into 3 or 4 logs, approximately 5cm wide, and pat into an even shape using wet hands. Bake for 25-30 minutes, or until risen and lightly golden
6
Transfer the logs onto a wire rack to cool slightly for 5-10 minutes. When still warm, cut the cantucci diagonally into 1cm thick pieces. Lay on the baking sheets, turn the oven down to 120˚C and bake for 30-40 minutes, turning halfway through
7
Cool on a wire rack before serving. These cantucci will keep in an airtight container for up to a month
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