Colourful Cantuccini
Indulge in the delightful crunch of Colourful Cantuccini, a vibrant twist on the classic Italian biscotti, designed to brighten your cookie jar and your taste buds. These twice-baked treats are packed with a medley of textures and flavors, featuring roasted pistachios, almonds, tangy dried cranberries, sweet diced apricots, and an optional hint of dark chocolate for a decadent touch. Enhanced with a fragrant splash of orange zest and vanilla, this recipe creates irresistibly crisp cookies that are perfect for dipping into coffee or tea. Easy to make and naturally eye-catching, Colourful Cantuccini is the ultimate homemade gift or elegant addition to any dessert platter. Ready in just an hour, this batch of 24 servings is a must-try for lovers of artisan-style baked goods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 280 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Eggs
- 60 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 75 grams Pistachios, roughly chopped
- 75 grams Almonds, roughly chopped
- 50 grams Dried cranberries
- 50 grams Dried apricots, diced
- 50 grams Dark chocolate chips (optional)
- 1 Egg yolk (for brushing)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs and stir in the melted butter, vanilla extract, and orange zest.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a soft dough forms.
Fold in the pistachios, almonds, dried cranberries, dried apricots, and chocolate chips (if using), ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide. Place the logs onto the prepared baking sheet.
Lightly beat the egg yolk and brush it over the top of each log for a golden finish.
Bake the logs in the preheated oven for 25-30 minutes, or until they are light golden brown and firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp, serrated knife, slice the logs diagonally into 1 cm (1/2 inch) thick pieces. Lay the slices flat on the parchment-lined baking sheet.
Bake the slices for an additional 8-10 minutes on one side, then flip them and bake for another 8-10 minutes until dry and crisp.
Remove the cantuccini from the oven and allow them to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
3591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 507.8 g | 185% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 241.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 464 mg | 36% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
