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Pistachio and cherry cantuccini
- Janine Ratcliffe
Published: December 9, 2016 at 1:49 PM
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Makes 60
Easy
Total time: 1 hr
0 reviews
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These Tuscan biscuits are a perfect Christmas gift as they keep well. Traditionally, they’re served with glasses of vin santo, into which they’re dipped before eating
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Try these pistachio and cherry cantuccini, then check out our classic biscotti, nougat, candied orange peel, Baileys fudge, tiffin and plenty more edible Christmas gifts.
Ingredients
Nutrition
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500g plain flour
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250g caster sugar
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1 1/2 tsp baking powder
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200g shelled pistachios
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150g dried sour cherries
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4 medium eggs
beaten together
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2 tbsp amaretto
Nutrition: per serving
- kcal81
- fat1.9g
- saturates0.3g
- carbs13.1g
- sugars5.5g
- fibre0.8g
- protein2g
- salt0.1g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.
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step 2
Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.
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step 3
Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).
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step 4
Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.
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step 5
Once cool, package into cellophane bags and give with a bottle of vino santo.
Check out our homemade Christmas gifts for your favourite foodie.
Authors
Janine RatcliffeFood director
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