Cardamom, orange, cranberry and pistachio cantucci

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Rachel shares a delicious recipe for Italian cantucci biscuits flavoured with orange zest, cardamom, pistachio and cranberry.

These cantucci biscuits will keep for about a month if they don’t disappear before then, and contain some of my favourite flavours. If you’d prefer different nuts, spices, dried fruits, chocolate pieces or a little vanilla or almond essence, you can be creative and play around. Just keep the biscuit recipe as it is, and substitute the orange zest, cardamom, pistachio and cranberry for flavours of your choice.

(Adapted from Maria Elia, Full Of Flavour)





Preheat the oven to 150˚C/gas mark 2 and line 2 baking trays with baking paper
Using an electric whisk or standing mixer, cream the butter and sugar together until pale and fluffy
Gradually add the eggs into the mixture, combining well each time. Scrape the mixture down with a spatula
Beat in the remaining ingredients until the mixture comes together
On the baking trays form the dough into 3 or 4 logs, approximately 5cm wide, and pat into an even shape using wet hands. Bake for 25-30 minutes, or until risen and lightly golden
Transfer the logs onto a wire rack to cool slightly for 5-10 minutes. When still warm, cut the cantucci diagonally into 1cm thick pieces. Lay on the baking sheets, turn the oven down to 120˚C and bake for 30-40 minutes, turning halfway through
Cool on a wire rack before serving. These cantucci will keep in an airtight container for up to a month

Rachel Davies trained at Le Cordon Bleu, and is a London based chef, cookery teacher, food writer and founder of Rachel’s Kitchen.

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