On our last trip to Italy a few months ago we ate amazing Cantuccini cookies in Florence, and since then I couldn’t wait to make my own version at home.
Cantuccini are traditional Italian cookies, also known as biscotti, and are baked twice in order to get their unique texture.
My take on these fabulous cookies is perfect for winter and combines three ingredients that I really like – oranges, almonds and ginger. The cookies received are golden, crispy and goes well along your coffee or tea cup.
Orange, Almond and Ginger Cantuccini
2 large eggs
150 grams light brown sugar
1 tsp. vanilla extract
Pinch of salt
60 ml. vegetable oil
Zest of 1 orange
240 grams all-purpose flour
1 tsp. baking powder
75 grams candied ginger, chopped
75 grams whole almonds, coarsely chopped
Light brown sugar for coating
- In a large bowl, whisk eggs, sugar, vanilla, salt, oil and orange zest until blended.
- Add flour, baking powder, ginger and almonds and stir just until the dough is smooth and slightly sticky.
- Cover the dough with plastic wrap and refrigerate for about an hour.
- Divide the dough into 2 pieces and create 2 loaves.
- Roll each loaf in light brown sugar until coated completely.
- Place the loaves on an oven pan lined with baking paper.
- Preheat oven to 170c degrees.
- Bake for 25-30 minutes or until golden.
- Cool completely at room temperature.
- Cut into 1-2cm thick cookies and place on a baking rack.
- Bake for 5-10 minutes until golden and set.
- Cool completely and store in a sealed jar.
- Keep the cookies in a sealed jar for up to two weeks.
- You can use any other type of nuts instead of almonds.
- You can use lemon peel or other citrus fruits instead of orange peel.
- Candied ginger can be achieved in organic stores and spice markets.