Cantuccini

These are Tuscan Biscuits, normally served after meal dunked in fortified wine, the Vin Santo.  They are so easy to make and keep well for weeks in an airtight container.  Make sure that all the moisture is drawn out in the final stages of cooking and biscuits are crumbly and crunchy so that they will keep for longer.  You can exchange 50% of nuts with candied peel, raisins or even chocolate chips! This mixture makes about 60 biscuits.

 

4 cups plain flour

1 tsp baking powder

2 cups castor sugar

50g Butter

1 tsp grated orange rind

1/4 tsp Vanilla Essence

4 Eggs

1 tbsp brandy

1 cup Shelled Raw Pistaccios

1/2 cup Pine Nuts

1 cup Red Almonds

Heat oven to 180c.

In a food mixer, add sifted flour, baking powder, sugar, orange rind and chopped butter.  Using a K beater, beat on low spead for just one minute then add eggs, brandy and vanilla essence then beat again till mixture forms thick paste.  Finally add nuts and mix till all is combined. (Do not overbeat).  Lift the mixture and divide in three equal portions.  Carefully mould each portion into long rolls the shape of small baguettes and place on a baking tray.  Wet your hands with a little water and pat over rolls to get a smoother finish.  Bake for 30 minutes till golden.  Remove from oven and cool on wire rack. Lower the oven temperature to 160c.  While still warm cut slices 1 cm thick using a bread knife, place again on a baking tray and bake for another 30 minutes turning once after 15 minutes. Ensure that biscuits are compeletly dry before removing from oven. Cool on wire rack and store in an air tight container.  Serve with a chilled glass of Vin Santo.