Roberto Rinaldini's cantuccini
Published on 22 December 2015
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Delicious and lightly spiced. Thanks to pastry master Roberto Rinaldini for sharing his recipe. I interpreted the brief instructions; perhaps his method differs, but results are excellent and irresistible. Great Christmas gifts or all year with dessert wine after a meal.
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Ingredients
INGREDIENTS
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Method
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0 steps completed out of 14
- Step 1 of 14I add flour and baking powder.
- Step 2 of 14Cinnamon.
- Step 3 of 14Salt.
- Step 4 of 14Scraped vanilla seeds.
- Step 5 of 14Grated lemon and orange zest.
- Step 6 of 14Eggs and liqueur.
- Step 7 of 14I mix quickly.
- Step 8 of 14Once combined, I add skin-on almonds, with some skinned ones, and mix briefly until incorporated.
- Step 9 of 14I put sticky dough on a lightly floured surface, using a scraper, and divide into 3.
- Step 10 of 14I make three tray-length rolls, spaced on parchment as they spread.
- Step 11 of 14I refrigerated half an hour, then baked at 180°C for 25 minutes, watching browning.
- Step 12 of 14I cool slightly and cut pieces about 1 and a half cm wide.
- Step 13 of 14I return to the tray and bake at 150°C for about 10 minutes until toasted; they harden while cooling.
- Step 14 of 14Cool completely before storing in tins or gift food bags.
Original source: https://incucinaconlilly.com/2015/12/22/cantuccini-di-roberto-rinaldini/
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