{"id":4421,"date":"2012-10-08T14:21:05","date_gmt":"2012-10-08T14:21:05","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=4421"},"modified":"2018-04-16T07:57:51","modified_gmt":"2018-04-16T05:57:51","slug":"finally-a-dessert-or-rather-tuscany-cantucci","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/finally-a-dessert-or-rather-tuscany-cantucci\/","title":{"rendered":"FINALLY A DESSERT or rather TUSCANY CANTUCCI"},"content":{"rendered":"<p>I know you were waiting for a dessert, so here you have a very simple recipe to prepare a classic one coming from Tuscany.<\/p>\n<p>With cantucci biscuits (and vin santo!) you can beautifully end a dinner, but you can enjoy them in the morning as well with a cup of tea or coffee.<\/p>\n<p>They are a nice cuddle if you need something sweet and little.<\/p>\n<p>Let&#8217;s make them!<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>400 g of flour<\/p>\n<p>half a sachet of baking powder for dessert<\/p>\n<p>220 g of sugar<\/p>\n<p>3 eggs and 1 yok to polish<\/p>\n<p>one orange grated skin (or one teaspoon of anice seeds)<\/p>\n<p>150 g of not peeled almonds<\/p>\n<p>1 teaspoon of honey<\/p>\n<p>1 pinch of salt<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Roughly break the half part of almonds, keep the rest entire.<\/p>\n<p>Whip up the eggs with the sugar until reach a creamy compound, then add all the ingredients and kneed.<\/p>\n<p>Make some little but long kind of salami a bit flat, polish the surface with the yok and bake at 350\u00b0F for 20 minutes until the surface is golden brown.<\/p>\n<p>Take out of the oven and cut the salami obliquely, giving them the classical cantucci shape of one finger thickness.<\/p>\n<p>Put in the oven again at 340\u00b0F for 10 minutes to toast cantucci.<\/p>\n<p>And they are ready!<\/p>\n<p>Keep the cantucci biscuits in a tinplate box or in a glass jar.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4418\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/finalmente-un-dolce-ovvero-cantucci-toscani\/img_6195cantuccinirid\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/IMG_6195cantucciniRID.jpg?fit=318%2C243&amp;ssl=1\" data-orig-size=\"318,243\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G12&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1349227564&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.1&quot;,&quot;iso&quot;:&quot;800&quot;,&quot;shutter_speed&quot;:&quot;0.05&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"IMG_6195cantucciniRID\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/IMG_6195cantucciniRID.jpg?fit=318%2C243&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/IMG_6195cantucciniRID.jpg?resize=318%2C243\" alt=\"\" width=\"318\" height=\"243\" class=\"alignnone size-full wp-image-4418\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/IMG_6195cantucciniRID.jpg?w=318&amp;ssl=1 318w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2012\/10\/IMG_6195cantucciniRID.jpg?resize=300%2C229&amp;ssl=1 300w\" sizes=\"auto, (max-width: 318px) 100vw, 318px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I know you were waiting for a dessert, so here you have a very simple recipe to prepare a classic one coming from Tuscany. With cantucci biscuits (and vin santo!) you can beautifully end a dinner, but you can enjoy them in the morning as well with a cup of tea or coffee. They are a nice cuddle if you&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/finally-a-dessert-or-rather-tuscany-cantucci\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4419,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[68,120,129],"tags":[730,673,708,732],"class_list":["post-4421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-regional-recipes","category-weekly-recipes","tag-cantucci-biscuits","tag-dessert","tag-tuscany","tag-vin-santo-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FINALLY A DESSERT or rather TUSCANY CANTUCCI - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/en\/finally-a-dessert-or-rather-tuscany-cantucci\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FINALLY A DESSERT or rather TUSCANY CANTUCCI - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"I know you were waiting for a dessert, so here you have a very simple recipe to prepare a classic one coming from Tuscany. With cantucci biscuits (and vin santo!) you can beautifully end a dinner, but you can enjoy them in the morning as well with a cup of tea or coffee. They are a nice cuddle if you... 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