{"id":366,"date":"2018-09-08T14:42:14","date_gmt":"2018-09-08T13:42:14","guid":{"rendered":"http:\/\/rg-d.com\/BioLOG\/?p=366"},"modified":"2018-09-08T14:47:00","modified_gmt":"2018-09-08T13:47:00","slug":"cantuccini","status":"publish","type":"post","link":"https:\/\/rg-d.com\/BioLOG\/2018\/09\/08\/cantuccini\/","title":{"rendered":"Cantuccini"},"content":{"rendered":"

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We’ve been to our secret hideaway in Tuscany a few times in the last several years, and one day I will post some photos, just to make you all jealous. But one of the things that I remember is the cantuccini we get from a little shop in Castiglione della Pescaia. We eat these delicious little bundles of almond and pistachio with the coffee our landlady supplies, and we have not been able to find a quite adequate substitute for either.<\/p>\n

Making my own cantuccini has been preying on my mind for some time now, and this afternoon I finally gave it a go. Just as for tiramisu<\/a>, there are no two recipes alike on the interwebs. And some call for Vino Sante, others call for butter (blasphemy); I even saw one recipe with olive oil. Some have sugar, others don’t.<\/p>\n

So I decided to make my own. Again.<\/p>\n

Caveat: I only had whole, blanched almonds\u2014ideally we’d use ones with the skin still on, but we can’t always get what we want. But here’s the recipe I made up:<\/p>\n

rpg’s cantuccini (Italian biscotti) recipe<\/h2>\n

Materials<\/h3>\n