Tuesdays with Dorie BWJ: CantucciniApril 15, 2014 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 20 Comments
Tags: baking, cookies
Nick Malgieri’s Cantuccini are thinly sliced, super crisp biscotti. I put almonds and cardamom in mine, but I bet pretty much any nut/sweet spice combo you want would work well. Citrus zest and dried fruit would be fine additions, too. Oh, I wonder if anyone will add chocolate?
The canutccini have to be baked twice, which takes a bit of time, but the dough itself is really quick to make. The recipe gives “by hand” instructions, but I just tossed everything into my stand mixer. I probably had that dough ready to go in the oven faster than I was able to make the ghetto cappuccino I dunked them into later! Just like with the hazelnut biscotti from a couple of years back, lightly wetting your hands helps with shaping sticky dough into a log. I wish I’d made a fatter log so I would have had cookies that looked more like the slim little half-moons in the book.
The recipe notes say that cantuccini are typically enjoyed with the sweet wine vin santo. I’ll be looking for a bottle of that at the wine shop this afternoon, since I have lots more of these to eat up (even though I made just a third of the recipe). For the recipe, see Baking with Julia by Dorie Greenspan. There’s also a version of it here. Don’t forget to check out the rest of the TWD Blogroll!