Sunday 9th March 2008

by rkhooks

raisincantucci.jpg

So I’ve been baking, cooking and eating plenty the last couple of weeks. I just didn’t get round to photographing it. Taking a shot involves me setting up my “studio”, hoping the sun is shining and having the time to shoot it. Not as easy as it seems. Unfortunately I’m a bit of a perfectionist when it comes to my photographs which means less posts. Sorry!

Anyway I managed to set up my white cardboard, table, camera stand (= “my studio”) and the sun was shining today. Perfect conditions. I have a bit of a cantucci fetish. I’ve posted a couple of recipes and I make a big batch at La Cocotte every week. It’s the only thing I still can’t resist eating at La Cocotte.

What I love about cantucci is that it’s a doddle to make. You can add anything you have hanging around in your cupboard. The “spiced raisins” were something I had leftover. Wrapped in a pretty ribbon, they make a perfect gift. It’s one of the only things I risk sending via “la poste” to my friends abroad. Even if the parcel takes a month the cantucci will still taste delicious.

Raisin & walnut cantucci

270g flour
1 1/2 tsp baking powder
165g sugar
100g walnuts, chopped
3 eggs
100g raisins
200ml orange juice
1 tsp mixed spice
1 tsp cinnamon

Soak the raisins in the orange juice with mixed spice and cinnamon overnight. Drain any excess orange juice. Sift the flour with the baking powder together. Add all the other ingredients and combine. You may need to use your hands at the end to bring the dough together. Roll into a sausage. Bake at 160

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9 Responses to “My cantucci fetish”

  1. i am totally in awe of your photos and this recipe is a true winner! I have made biscottis for years and years and can tell !!!

  2. snookydoodle says:

    these look great. I tried another recipe of yours chocolate cantucci they were good but not as nice as yours. I had a real difficulty in photographing them too. the photos came really ugly. You ve got great photos. Thanks for the recipe :)

  3. Liska says:

    Beautifully done!

  4. Mansi says:

    these surely look like biscotti, and they look great! I love the idea of soaking riasins in juice and spices overnight!:)

  5. Meeta says:

    Perfect. The biscotti/cantuccini/cantucci I think they look great. My Italian friend told me that biscotti is referred to cookies in general and cantuccini is the double baked type. Who cares – they taste great!

  6. I love cantucci and yours are looking fantastic

  7. rkhooks says:

    Nina – Yes, definetly! Milk & cookies are a winning combo.

    Amanda – Yeah, they are what we call “biscotti”. Although in Italy they call these kind of biscuits “cantucci” as “biscotti” is just a general term for biscuits.
    And they are perfect for tea, coffee, hot chocolate or milk dunking ;-)

  8. Amanda says:

    Are these like biscotti? They remind me of them with their crunchy texture. They look like they’d be really good to dip in tea or coffee.

  9. Nina says:

    milk and “cookies” in any form is great, thx I’ll have some….

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