Cantucci, or sushi rusks right!

Category: Yeast bread
Cantucci, or sushi rusks right!

Ingredients

Wheat flour 600 g
Sugar 450 g
Almonds (I have pine nuts) 300-500 g
Eggs 4 things
Dry yeast 7 g
Vanilla sugar 1 sachet
Butter 100 g
Honey 50 g
Salt pinch
Lemon zest (I have purchased spices for filling with apple pie) taste

Cooking method

  • Immediately I apologize for the photo inside the recipe that I made with my phone. They do not carry any aesthetic load, and purely technical aspects are visible on them. So we will treat them - utilitarian!
  • So, the flour mixed with dry yeast (the author of the recipe claims that this is only a baking powder in function, therefore, instead of them, the confectionery baking powder itself can be used, but I have not tried it), mix until smooth with eggs.
  • I will note here that I did half the portion, as you can see in the photo, but you do not do that! Do double at once
  • Cantucci, or sushi rusks right!
  • Then gradually add the rest of the ingredients, mixing well. Our products are at room temperature by default, so the butter is soft, honey, even if it is sugared, is still watery.
  • Here I gave a blunder. Because I put a whole portion of honey in a half portion of everything. What in the end only played into my hands, what else I will tell you about.
  • Cantucci, or sushi rusks right!
  • Knead the dough out of everything, which, in theory, should turn out to be cool. But my honey "fixed" everything, and it turned out to be quite elastic, fragrant ball.
  • Cantucci, or sushi rusks right!
  • From which you need to roll sausages. Out of a full portion 6, I have 3. Put them on a baking sheet covered with parchment or something else non-stick, grease with a beaten egg. We send it to an oven preheated well to 180 degrees for 20-25 minutes.
  • Cantucci, or sushi rusks right!
  • Since my dough was runny, the bars sagged. Not scary, does not affect the taste, only aesthetics. We take out the browned, but do not turn off the oven., Let it keep the heat.
  • For further work, we need to cool them down. Here, proceed carefully, until they cool down at least half, very fragile! Take your time, let it cool on a baking sheet, then do not relax either, transfer it to the board, helping yourself with improvised means in the form of wide spatulas and additional boards.
  • Cantucci, or sushi rusks right!
  • Gently holding the entire loaf with your hand, cut obliquely into slices, about 1 cm wide. Place again on a baking sheet, cut up. And dry in the oven at the same temperature for another 10 minutes.
  • Cantucci, or sushi rusks right!
  • Allow to cool again on a baking sheet (Caution! Scalding and fragile!), And only then put it where you intended: in a vase, in a box for further storage, etc.
  • Very tasty! I didn't even expect. But this time there is one more pleasant feature for me: the crackers turned out to be ... soft. No matter how I dried them (and gave them double time at the last stage), they crunch, but there is no damage to the teeth from this.
  • Of course, all sorts of biscotti cantucci are supposed to be decorously dipped in coffee or sweet fortified wine, but these ... these ... Eh! They scattered in 5 minutes for three adults who ate well before dessert ... Even somehow indecent ... overeat, but could not stop.
  • So if you're cooking, try adding a little more honey. You will not regret.

Time for preparing:

more than an hour

Cooking program:

oven

National cuisine

italian

Note

I looked at this recipe at Belonika, where I go to spy on all kinds of tasty things. But I scold myself for not paying attention to her remarks to cook something at once in a double quantity. It has never happened before that I did not regret it. So the cantucci were gnawed instantly. And yet there is no time to make new ones. Don't repeat my mistakes!
Now about the "dryness" of these products. In Italy, of course, we ate them, and dipped them, and gnawed them. I like them very much, but ... they are strong. Yes! For, as I understand it, half of the Italian cuisine is tailored to the needs of sailors setting off on long voyages. It is convenient to take pasta and dry sweet croutons on a multi-month journey, here, the drier, the better: you can store it for a long time, and it weighs a little.
We don't need to sail anywhere yet? This means that if we soften the harsh temper of the Italian croutons a little, we will only win!

Homik
Irina, a very interesting recipe, bookmark it. I think I probably need to interfere with a triple portion, so that for 15 minutes is enough
Trendy
Irina, how delicious it looks! I want to run away from work and bake them as soon as possible!
Ikra
Bake, you will not regret it! Simple and delicious. And you can also (I share Belonikina's idea) make sweet gifts for my girlfriends: in a beautiful bag, for any occasion. You will definitely be grateful. Tested on our own colleagues. They are already hinting that they want something tasty again for the New Year.
lungwort
Ira, an excellent recipe and explanations for it are just excellent. I take it to the bookmarks and I know that I will definitely bake. I really liked the presence of honey in the recipe. Thank you so much.
Ikra
Medunichka! And more honey, more honey!
shnt
A very tempting recipe. the question is - personally, I am not a fan of whole nuts in cookies and other things (including chocolate). do not know how it will end if you crush almonds in a blender, not to flour, but in smaller parts. otherwise I already bought almonds under the recipe - and I'm sitting I'm afraid that I won't want to gnaw then ... and I'm just as afraid - what if somehow the technological process is severely disrupted if I crush
Ikra
Almonds are much softer than hazelnuts, and teeth do not suffer from it. Only the appearance will suffer, and then, in the sense of its "Italianness" And so - chop the nuts, as you like and convenient, the taste will not suffer from this. I have cedar trees here. For fun, you can make a small portion with whole almonds to compare. You can generally make these croutons with raisins, dried cranberries or other dried fruits.
shnt
Well, in principle, I thought so. chopped with a mixer - so that the pieces were not small - and so that the nut broke into 4-5 parts. the bread maker is already in the way))))))))
Suslya
well, you must! well, how did I overlook such a gorgeous recipe, drag it to bookmarks Thanks Irish
Svetta
Ira, thanks for the recipe! I really love this cookie!
For reference. Cantucci (cantuccini) is another regional name for biscotti biscuits, which means "baked twice" (bi - two and scottare - oven). Their baking principle is exactly the same, the recipes on the internet are almost the same.
But you have yeast here, and I always baked it on baking powder. It is interesting to try and compare.
shnt
mega delicious !!!! crackers to dry right now for the second time - but I have already nibbled the edges - this is ooooooooooooooo delicious. interfered in a bread maker for 400 grams of flour - it interferes badly - helped all the time with a silica spatula. I bake in a microwave oven with convection - the bottom was not fried at all, as always, even damp (but this is sometimes found on a heavy dough in the microwave) - now I turned it over and fry it - but the taste is simply incredible, and the smell around the apartment ...
Svetta
Quote: shnt

I bake in a microwave oven with convection - the bottom is not fried at all as always, even damp (but this is sometimes found on a heavy dough in the microwave) - now I turned it over and fry it ...
Oh, please, write how you bake, I also have a micra with convection - I don't want to drive a big oven ...
shnt
as per the recipe - formed the bars, put them on paper and all on a teflon baking sheet, round 30 cm in diameter (others are dumb). with 400 grams of flour, there were bars for 2 such baking sheets. warmed up 180 grams of convection - put them in - stood there for about 30 minutes - pulled out (put the second baking sheet)) - the first cooled down a little - cut it as it was said - put it back on a baking sheet without paper upside down - because the bottom seems to be damp for my taste - especially those bars that were in the center - shoved them into the microwave - pulled them out after 15 minutes - they were also softish like those of the owner of the recipe - but probably they also kneaded not so cool (on the advice, I put a double portion of honey). After cutting the second portion, after cutting, I also turned the bottom slightly raw - and anointed it with an egg again - these cute ones are now shining)))))))
Svetta
Quote: shnt

as per the recipe - formed the bars, put them on paper and all on a teflon baking sheet, round 30 cm in diameter (others are dumb). with 400 grams of flour, there were bars for 2 such baking sheets. warmed up 180 grams of convection - put them in - stood there for about 30 minutes - pulled out (put the second baking sheet)) - the first cooled down a little - cut it as it was said - put it back on a baking sheet without paper upside down - because the bottom seems to be damp for my taste - especially those bars that were in the center - shoved them into the microwave - pulled them out after 15 minutes - they were also softish like those of the owner of the recipe - but probably they also kneaded not so cool (on the advice, I put a double portion of honey). After cutting the second portion, after cutting, I also turned the bottom slightly raw - and anointed it with an egg again - these cute ones are now shining)))))))
Thank you! Namely, at what temperature do you make the main baking - also at 180?
shnt
Quote: svetta

Namely, at what temperature do you make the main baking - also at 180?

Well, no matter how much I tried, I don't get large baked goods (biscuits, large rolls) - in whatever containers I tried and on a stand - they are not baked. I bake buns of the "Kaiser" type, with different small jam to size - 160 g 35-40 min (the bottom is also not fried, but the inside and the top are excellent), napoleon, thin biscuits - like a turtle, pizza, and any kind of meat I bake (boiled pork for 3-4 hours, in French and so on - but this is only in combination mode)
Svetta
Quote: shnt

Well, no matter how much I tried, I don't get large baked goods (biscuits, large rolls) - in whatever containers I tried and on a stand - they are not baked. I bake buns of the "Kaiser" type, with different small jam to size - 160 g 35-40 min (the bottom is also not fried, but the inside and the top are excellent), Napoleon, thin biscuits - like a turtle, pizza, and any kind of meat I bake (boiled pork for 3-4 hours, in French and so on - but this is only in combination mode)
Thank you for the answer. But I meant - at what temperature do you bake cantucci, those 30 minutes?
shnt
Quote: svetta

But I meant - at what temperature do you bake cantucci, those 30 minutes?

180 gr as set - and remained until the end.
by the way they cooled down - the softness was gone - breadcrumbs steel))))))))
Ikra
Well, show me at least what happened?
You probably don't need to knead in a bread maker, you can break it. Belonika was kneading all this on the table, helping herself with a spatula-scraper, since the dough is tight.
shnt
Well, I would not say that it was quite tight. I also put it on the pizza. And there he warms up a bit in the process, as it seems to me, and it was clear that after 10 minutes the sugar began to melt. And with his hands, but very lazy.

they came out clumsy - but this is due to the fact that when I cut - they were damp and the cut did not work out even

Cantucci, or sushi rusks right!
Ikra
Good! I had the same, when you put it in a beautiful vase, there will be a completely different calico! Enjoy your tea!
Seven-year plan
A very good recipe! I was looking for something for the New Year and came across. With cedar, I would not have guessed, I must try! Thanks for the idea!
I also love Belonica's recipes, and I have made this one several times, one of my favorites! You can do a lot at once, so that there is enough for all the holidays! They don't get worse!
I did it with yeast and not even with baking powder, but with soda. Here with soda / extinguished /, I liked it a lot more. The children were absolutely delighted! They order again for this New Year!
I didn’t even put it in a vase / didn’t have time /, so they stood in a large paper bag!
Very beautiful performance!
Bul
Irina, thanks for the recipe! Don't go to the forum, yesterday I decided to bake a German apple pie, and today I saw your cantucci ..... I want everything! But what about excess weight? When I start to bake, they look at me at home not friendly, they say it's you who are to blame for our excess weight! Everything is so delicious and we eat and get fat!
Ikra
Bul, and here we are, we all eat and ... lose weight The secret is simple: I cut the portions in half, and removed forever from the shopping list any sausage, ham, sausages, wieners and pork.Well, and one more thing - I take away from my husband an extra piece of bread, I don't let him decorate it with an extra piece of cheese or what I do myself instead of sausage. Cantucci baked here three times in a row, in a hunt. Now I am practicing making stollen, today we tasted the first experience. She gave out a thin piece to everyone and removed it from her eyes. Of course, if it hadn't been removed, the whole pie would have been crushed for three at a time. And so - I will stretch for 4
shnt
Well, cantucci is not the thing to put on weight! You can't eat a lot of them. but for a little pleasure - a very good thing! already according to this recipe more than once did. Thank you!
Ikra
shnt, and thanks to you Since you did it more than once, then you liked it?
shnt
crazy, bp still sells this - they often give it for free with coffee. For some reason, it turns out harder for me. probably due to the fact that there are a lot of oils. but I really like these - I don't even know what to call them - cookies - just yummy!
Ikra
shnt, it is necessary to visit BP, interesting. Those biscotti that I ate in a cafe in Florence, and that we bought in Italy in supermarkets, were quite hard, and gave in to the tooth, only soaked.
Antonovka
Ikra,
Ir, I have kneaded a whole portion now - you can feel the sugar in specks. Is that how it should be?
Ikra
Antonovka, why are you already eating raw dough? It's okay, everything will go away when baking.
Antonovka
Ikra,
Barely transferred the sausages to the baking sheet - they did not want to peel off their hands and they did not work out as flat as yours, Ir, and forgot to anoint an egg. I'm waiting for the result)))
Now it smells very tasty from the oven))
Svetta
Quote: Antonovka

Ikra,
Barely transferred the sausages to the baking sheet - they did not want to peel off their hands and they did not work out as flat as yours, Ir, and forgot to anoint an egg. I'm waiting for the result)))
Now it smells very tasty from the oven))

Lena, I will tell you a terrible secret - I form these sausages with wet hands right on a baking sheet on paper!
Antonovka
svetta,
Svetaaaa, well, why didn't you come early)) I really suffered with the molding. Then everything blurred in the oven. Crackers came out very thin and a lot
Svetta
Antonovka, I'll tell you.
I divide the dough into 4 parts and shape the sausages right on a baking sheet on parchment, only I place them not in length, but across. So they get a little thinner and they can be made more round, less spread.
After the first baking, I can't take anything anywhere, but right on a baking sheet with a knife with small cloves, I carefully cut each sausage obliquely and immediately turn each piece on its side. It turns out a full baking sheet, quickly and conveniently. And if you cut the sausages hot, then it's quick, you don't need to freeze them, they then harden!
I have a slightly different recipe, a Canadian friend wrote off the cantuccia package.
Cantucci, or sushi rusks right!
Ikra
Antonovka, a lot - not a little I have different things from time to time: sometimes liquid, sometimes not very. When they are liquid, I make them into sausages, not lengthwise, but across, so that they are so long, and I shape them on some board, and then just turn them onto a baking sheet. Blurred, yes. Well, and figs with them, cut it anyway. And thin ones are easier to gnaw.
Antonovka
svetta,
Will you give your recipe? Thanks for the method - I will do this too))

Ikra,
Ir, now I sit and gnaw. What can I say - delicious !!! Moreover, I liked the dried crackers more than the initially dried edges (I didn't dry them a second time) - crunchy))
Ikra
Antonovka, I'm glad that you are delicious Now blow to Yalta for port)))
Antonovka
Ikra,
2 weeks, of which only 1 full weekend, then a working week and ... Moreeeeeeee))
Ikra
Antonovka, enviable
Antonovka
Ikra,
I envy myself))

And by the way, Ir, I did it with baking powder, not yeast. I'm just kind of strange that yeast can work as a baking powder
Ikra
Antonovka, and it was strange to me, but I trust Belonika. Did it, everything worked out. It's just that they start to work a little during kneading and molding, and that's enough.
And, by the way, you owe an indemnity for the recipe from Crimea

Cantucci, or sushi rusks right!
This is a magnet. If you meet, buy me one if you have money.
Svetta
I think Ira won't mind if I post here a cantucci recipe copied from a cookie package (sold in Canada).
An interpretation of my friend's recipe, I quote verbatim.

8-12 tablespoons of sugar - who like it later, then 10-12 spoons, who are not very much, then 8 (* I put 12)
2 eggs
1 heaped teaspoon of baking powder
300 g flour
100-150 g of unpeeled almonds. You can pre-fry it in the oven ... It's more fragrant. Naturally - chill later.
a pinch of salt
a bag of vanilla sugar - optional
zest of 1 lemon / orange / lime - no difference.
50 g soft butter or margarine
1 tablespoon honey, melted - scoop up a generous spoonful
need 1 egg for lubrication

Well, that's how I bake. Instead of almonds, there are now mostly peanuts, raisins, walnuts, prunes and some dates. Bomb.
Ikra
svetta, yes I am always in favor! We must try yours too.
Antonovka
Ikra,
Yes, not a question)) I'm really a sinful thing, looking at the picture, how do you know that, despite the late hour, now I cantuccine with milk ??? Then I read everything else))

svetta,
Thank you, Light, and I will definitely do yours - judging by everything this party does not have so long to live
Ikra
Quote: Antonovka
cantucinila
A-aaa !!!! I'm lying around!

Ikra
Antonovka, word
Quote: Antonovka
cantucinila
My husband liked it so much that he just forced me to make them today, so that he could drink cantuccine in the evening with Crimean White port, harvest 2010, very good!
Antonovka
Ikra,
Hello husband and nice to go
Ikra
Antonovka, but already on the job, don't play around
In fact, in Florence we were served biscotti with something like that, fortified and sweet. The size of the glass is a little more than a shot of vodka, you soak a cookie there and gnaw. There is not much alcohol, but a pleasant dessert also warms up.
Antonovka
Ikra,
In winter we will try - it seems to me it will go well on frosty blizzard evenings))
Antonovka
Ikra,
Irin, cantucci are popular at work)) The director took the bag to his place, you will have to go to lunch for the next portion))

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