Christmas Cantuccini Food

CANTUCCINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds.
• Beat egg yolk and water together in a bowl.
• Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture.
• Bake in the preheated oven for 30 minutes.
• Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more.
• Cool on a wire rack and store in an airtight container.

CHRISTMAS CANTUCCINI

Steps:

• 1. Preheat oven to 350 degrees. Lightly butter a large, heavy baking sheet. 2. In a food processor, combine the flour with 1 c. of the sugar, baking powder and salt. Process a few seconds to blend. Add the dried cranberries and process until coarsely chopped. Add the butter and vanilla. Pulse until the mixture resembles coarse meal. 3. Add the pistachios and eggs and pulse 10 times to blend. Scrape down the sides of the bowl and pulse 5 times, just until the dough is evenly moistened. 4. On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece into an 8-inch log. Transfer the logs to the prepared baking sheet, leaving 2 inches between each. With your hands, flatten the logs to a width of 2 inches and sprinkle with the remaining 1 tsp. of sugar. Bake for 25 minutes, or until golden brown. Transfer logs to a cooling rack to firm up slightly, 15 to 20 minutes. 5. Transfer the logs to a work surface. Using a sharp knife and a a quick single motion, slice each log on the diagonal into 1/2-inch slices. Return the cantuccini to the baking sheet, cut sides down, and bake just until the first hint of golden brown appears, about 7 minutes. Transfer to a rack and cool completely.

CANTUCCINI: CLASSIC TUSCAN BISCOTTI

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape the dough out onto a lightly floured work surface and divide it in half.
• Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
• Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
• Press down gently with the palm of your hand to flatten the logs.
• Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
• The logs are done when pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
• Arrange the biscotti on the prepared pans, cut side down.
• It isn't necessary to leave space between them.
• Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
• Cool the pan on a rack.
• Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.