CANTUCCI o Cantuccini Ricetta italian biscotti recipe - Torte italiane
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Abbiamo realizzato i Cantucci (o biscotti di Prato o Cantuccini) con le nocciole (al posto delle tradizionali mandorle), un classico della pasticceria italiana.
I biscotti toscani sono buonissimi da mangiare da soli in ogni occasione o come fine pasto accompagnati e inzuppati nel vin santo.
???? INGREDIENTI
- 1 Kg di Farina 00
- 750 gr di zucchero semolato
- 1 buccia di limone
- 6 uova
- 1/2 cucchiaino di sale
- 200 ml olio di semi di girasole
- 120 ml di brandy
- 40 gr di bicarbonato di ammonio
- 1 Kg di nocciole o mandorle
???? CHI SIAMO
Torte italiane: le basi della pasticceria e del cake design. Ricette e tutorial passo passo per realizzare dolci e torte decorate (torte di compleanno, torte nuziali, ecc.) usando pasta di zucchero (pdz), panna vegetale, ghiaccia reale (glassa reale), crema di burro, ecc.
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How to make biscotti cantucci recipe by ItalianCakes
This is an original italian cookies recipe. We made cantucci (or biscotti di Prato or cantuccini) with hazelnuts (instead of traditional almonds), a classic of Italian pastry.
Tuscan biscuits are delicious to eat alone on every occasion or as a fine meal accompanied and soaked in vin santo.
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Guarda questa super ricetta: Ricetta: come fare le crepes alla Nutella facili e veloci by ItalianCakes
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#dolci #ricetta #biscotti
Cantucci toscani con le mandorle - Ricetta originale Biscotti di Prato
Oggi vi propongo i cantucci toscani con le mandorle. Questi biscotti della tradizione toscana conosciuti anche come Biscotti di Prato, di solito vengono serviti per accompagnare del buon Vin santo o Vin brulè. Da noi, in Sicilia, si consumano anche per accompagnare un bel bicchiere di passito di Pantelleria. Sono friabili e ricchi di mandorle intere che vengono aggiunte all'impasto che è leggermente agrumato per via della presenza di un po' di scorza di limone. Una volta preparati se conservati in un contenitore ermetico, possono rimanere freschi anche per un mese. Per preparare i cantucci toscani ci serviranno i seguenti ingredienti:
- 3 uova
- 200g zucchero
- 100g burro morbido
- Scorza di limone
- 9g ammoniaca per dolci
- 500g farina 00
- 300g mandorle
Poi andranno cotti con forno ventilato a 170° per 30 minuti, a questo punto si sfornano e si tagliano quando ancora sono caldi per poi essere nuovamente infornati per altri 10 minuti alla stessa temperatura.
E voi conoscevate i cantucci toscani? fatemelo sapere qui giù nei commenti. Noi ci vediamo alla prossima video ricetta. Ciao
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Cantucci biscotti or Biscotti di Prato! The best recipe ever! | Италински бисквитки с бадеми!
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Италински бисквитки с бадеми! Идеални за следобедното кафе или чай!
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140 гр захар
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150 гр бадеми
40 гр масло
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Кората на 1 средно голям лимон
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The recipe of the day is:
Cantucci biscotti or Biscotti di Prato!
Ingredients:
270 g plain flour
140 g granulated sugar
2 eggs
150 g raw almonds
40 g butter at room temperature
1 tsp or 3 g baking powder
Zest of 1 medium lemon
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CANTUCCI TOSCANI ALLE MANDORLE - RICETTA FACILE E VELOCE -BISCOTTI CANTUCCINI CROCCANTI E BUONISSIMI
I cantucci toscani alle mandorle sono, per chi non li conoscesse, dei biscotti croccanti da fine pasto da inzuppare, secondo tradizione, nel vin santo, un vino liquoroso toscano. Tradizione a parte, sono buoni in ogni momento della giornata ed inzuppati in qualunque cosa! Inoltre sono facili e veloci da realizzare. Ah, dimenticavo: si conservano a lungo chiusi in barattoli ermetici o anche in semplici sacchetti per alimenti. Provateli!
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Ingredienti:
500g di farina 0
250g di zucchero
200g di mandorle con buccia
150g di burro
3 uova grandi + 1 per spennellare
1 bustina di lievito per dolci (16g)
Ingredients:
500g all-purpose flour
250g sugar
200g almonds with peels
150g unsalted butter
3 large eggs + 1 for egg wash
16g baking powder for cakes
#cantuccitoscani #cantuccini #cantucciallemandorle #biscotti #unsorrisoatavola
Cantucci Toscani - Biscotti Alle Mandorle
#cantucci #cantuccitoscani #toscani
INGREDIENTI
450 gr. farina 00
100 gr. mandorle
100 gr. mandorle pelate
3 uova
1 rosso d'uovo
180 gr. zucchero
un cucchiaino essenza di vaniglia
1 scorza di limone
50 gr. burro
un bicchierino liquore superalcolico
3 gr. lievito per dolci
un cucchiaino miele
un pizzico sale
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Italian baking biscotti. Biscotti Like an Italian Biscotti di Prato
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Italian baking biscotti Biscotti Like an Italian | Biscotti di Prato, Tuscany
History of the Biscotti Cookie
“The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, MOST importantly, resistant to mold
Though more modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times.
The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners.
Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—some even boasted that they would be edible for centuries.
Biscotti were a staple of the diet of the Roman Legions. After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others.
The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Right? Stay with Me as I show you how to make a traditional the Italian baking Biscotti.
Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. Cantucci Di Prato: Tuscan Biscotti Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato. There, the cookies were—and still are—known as cantucci. Cantucci di Prato can be found in the window of every pasticceria in Tuscany
This is a very Traditional Italian Cookie Recipe from Tuscany. Biscotti Di Prato. BISCOTTI with ALMONDS & DRIED FRUIT is scrolling at the end of this video. ENJOY! Please Subscribe to my YOUTUBE channel. Here is the written recipe for YOU!
BISCOTTI with ALMONDS & DRIED FRUIT
4 extra large eggs room temperature
1 cup sugar, white
1 cup brown sugar
6 oz butter, room temperature
1 tsp Pure vanilla extract
1 tsp almond extract
1 Lemon zest & juice 1/2
1 cup sliced almonds, unsalted
1 cup chopped mixed dried fruit
figs, dried cherries (optional)
1 Tbsp baking powder
1 tsp baking soda
4½ - 5 cups all purpose flour (initial 2 1/2 cups first—(remaining flour gets added toward the end)
**Reminder Biscotti di Prato are a Twiced Baked Biscotti Cookie**
Preheat 375 first baking between 17-22 minutes
Mix the first 6 ingredients together using electric mixer on low for two and half minutes. Then add lemon zest and incorporate by hand using trusty wooden spoon. Next add juice half lemon. Then stir in dried fruits & nuts (both optional) set bowl aside.
In a separate mixing bowl sift 2 1/2 cups flour with baking powder and baking soda.
Using trusty wooden spoon. Mix sifted flour into the wet batter ingredients slowly in thirds. I always use a wooden spoon. This is WORK miei amici. (translates: my friends)
Once the first portion of the flour is incorporated it is now time to add remaining flour once again slowly. Mix until dough is stiff clean sides of bowl & spoon using silicone spatula .
Roll dough out onto parchment lined cookie sheet and make your biscotti logs (see video - also this recipe will be scrolling at the end of the video) this recipe made 3 biscotti logs also known as 50-60 biscotti cookies.
Bake Biscotti logs on 375 between 17-22 minutes until lightly golden brown on bottom. Try NOT to open oven door until like 13 -15 min check on them
Cut (while still slightly warm) gently on the diagonal consult with A CHEF CALLED RHONDA’s Italian Baking Biscotti Video and learn exactly the technique on how to shape the biscotti log and how to cut biscotti cookies.
Once you have cut your biscotti cookies it is time to bake them yet again on your already reduced oven between 6-8 minutes until to a tasty golden color. on parchment lined pan.
Reduce Oven temperature to 350 toast til dry
Bake another 6-8 minutes until golden toasty
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