Cardamom, orange, cranberry and pistachio cantucci

makes 60
1 hour 10 minutes

Ingredients

  • 180g of butter, softened
  • 275g of caster sugar
  • 4 eggs
  • 10g of baking powder
  • 1/2 tsp salt
  • 600g of 00 flour
  • 1/2 tsp cardamom seeds, ground
  • 1 orange, zest only
  • 100g of pistachio nuts
  • 60g of dried cranberries

Method

1
Preheat the oven to 150˚C/gas mark 2 and line 2 baking trays with baking paper
2
Using an electric whisk or standing mixer, cream the butter and sugar together until pale and fluffy
3
Gradually add the eggs into the mixture, combining well each time. Scrape the mixture down with a spatula
4
Beat in the remaining ingredients until the mixture comes together
5
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
6
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
7
Cool on a wire rack before serving. These cantucci will keep in an airtight container for up to a month