Cantucci senza glutine

flavio_campaniolo

Preparation time

15 minuti

Difficulty

Facile

Cooking time

35 minuti

Servings

8

Extra time

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Questi #cantucci senza glutine, arricchiti dal sapore intenso della farina di #castagne, sono perfetti per chi cerca un dolce croccante da abbinare a un bicchiere di vino dolce o una tazza di tè. La farina di riso li rende leggeri, mentre la tapioca contribuisce a una consistenza #friabile e irresistibile. Una variante raffinata e naturalmente priva di glutine per celebrare i sapori dell'inverno.

Ingredients

• Chestnut flour
  150 g
• Brown sugar
  120 g
• Rice flour
  100 g
• Almonds
  50 g
• Tapioca flour
  50 g
• Eggs
  3 u (180 g)
• Baking powder
  1 teaspoon
• Fine salt
  to taste
• Orange zest
  to taste

Procedure

0. In a large bowl, sift together the chestnut flour, rice flour, tapioca starch, and baking powder. Add the sugar, a pinch of salt, and, if desired, the orange zest and vanilla.

1. Crack the eggs into the center of the dry ingredients and mix with a fork. When the dough begins to come together, add the almonds and continue working it with your hands until it reaches a smooth, even consistency.

2. Divide the dough into two parts and shape them into two long, 4 cm wide loaves. Place them on a baking sheet lined with parchment paper.

3. Bake the rolls in a preheated static oven at 180°C for 20-25 minutes, until they are lightly golden on the surface.

4. Let the rolls cool for about 10 minutes. Using a sharp knife, cut them diagonally into slices about 1.5 cm thick.

5. Arrange the cantucci on the baking tray, cut side up, and put them back in the oven at 150°C for another 10-15 minutes, turning them halfway through cooking to ensure even crispiness.

6. Let the cantucci cool completely before enjoying them. Store the cookies in a tin or glass jar to keep them fragrant.

7. Try them with a dessert wine, a hot chestnut cream, or a simple coffee!

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Creation date Dec 21, 2024

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