“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Versilia, Italy!

Saturday, November 12, 2011

Cantucci (almond biscuits)

One thing the Tuscan's can agree on is that Cantucci and Vin Santo are from this region.  Trying to find exactly where from, that is another story.  I have been to many towns including Sienna, Montalcino and Florence all claiming that it is from their region.  Any-way, regardless of where exactly it is from this is the perfect way to end a rich Italian meal.  The not too sweet biscuits are served with a glass of semi sweet Vin Santo wine as a desert.  The way to enjoy this is to dip the biscuits in the Vin Santo.
What you need:
Three cups of plain flour
One cup of sugar
125g unsalted butter
Three large organic eggs
3/4 cups blanched almonds
One tablespoon orange zest
How to make:
1: Sift the flour into a medium bowl
2: Beat the sugar and butter in a large bowl until blended.  Add the eggs one at a time until light and fluffy
3: Mix in the orange zest and almonds.  Then add the flour
4:  Divide the dough into three sections and shape each into long, slightly oval shaped tubes
5: Place each long tube on baking tray lined with baking paper and floured slightly
6: Place in a pre-heated oven at 180 degrees for 15 minuets.  Cut the cookie dough into 1/2 inch thick slices and at a slight angles.  Place back in the oven for a further 5 minutes
7: Serve at room temperature with Vin Santo

Buon Apetito

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