Tuesdays with Dorie BWJ: Cantuccini
April 15, 2014 at 12:01 am | Posted in BWJ, cookies & bars, groups, sweet things, tuesdays with dorie | 20 CommentsTags: 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!
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a whisk and a spoon 
yum!
these sound and look lovely 🙂
Comment by bec {daisy and the fox}— April 15, 2014 #
It looks really good! I’ve never made cantuccini or biscotti, but it’s definitely on my To Bake list 🙂
Comment by bookbakeblog— April 15, 2014 #
My husband and I visit Tuscany as often as we can. One of the first things we do upon arrival is buy a bottle of Vin Santo for our room. Each day we find cantucci from a different bakery. Haven’t found one that I haven’t loved yet! Thanks for sharing.
Comment by bitebymichelle— April 15, 2014 #
I like your style!
Comment by steph (whisk/spoon)— April 15, 2014 #
Cardamom was an excellent addition!!!
Comment by thatskinnychickcanbake— April 15, 2014 #
Yum! looks good!
Comment by The Burlap Kitchen— April 15, 2014 #
Yum… Just YUM!! 🙂
Comment by Butter, Basil and Breadcrumbs— April 15, 2014 #
I love biscotti but have never had these. Keen to try them out, thanks for posting!
Comment by sarahjmir— April 15, 2014 #
So perfect dipped in coffee! Love the addition of cardamom, as well 🙂
Comment by saffronandhoney— April 15, 2014 #
Great looking biscotti. I wasn’t able to make them last week (sick), so I’m looking forward to making them this weekend. Can’t wait now! Cardamom is an awesome idea. (I’ve loved that flavour since we made the pulla).
Comment by SandraM— April 15, 2014 #
i didn’t think of cardamom but i did add pistachios and kewda water. these were tasty and i am glad i only made a third of a batch too-less to eat by myself…
Comment by jane of many trades— April 15, 2014 #
I am loving that top photo with the coffee! So gorgeous!
Comment by Karen @ Karen's Kitchen Stories— April 16, 2014 #
Wow cardamom powder….what a great idea. Your cantuccini look good but you know what? Could I borrow your glass??
Comment by Sunita— April 16, 2014 #
These look great! I’ll have to try them soon.
Comment by cathysbruce— April 16, 2014 #
Wow – look wonderful! Cardamom – that’s inspired. I haven’t found anyone who has made them with chocolate yet…it does seem inevitable.
Comment by Kathleen B— April 16, 2014 #
Your picture looks absolutely perfect. Wish I could sit at that table. Cardamon sounds like a great addition.
Comment by sunshine x 2— April 16, 2014 #
Mmm cardamom. I bet they tasted delicious! Love your photo.
Comment by Cathleen— April 17, 2014 #
It takes some time to bake but it’s all worth it. I enjoy mine with warm milk.
Comment by Jeff @ Cheese-burger.net— April 17, 2014 #
I love the idea of cardamom…although the cinnamon was good too. They look beautiful.
Comment by galettista— April 18, 2014 #
It looks delicious, and I know I would love it with some dark chocolate ~
Comment by C.e.— April 22, 2014 #