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how to make cantucci all’ raisins

THE cantucci are typical cakes of the tuscan tradition, which are usually accompanied with a small glass of vin santo. These cookies, are, in fact, as the name suggests, cooked twice, to make them especially crispy and delicious all’ taste. These biscuits from Tuscany and then spread throughout Italy, where now are to be prepared in many delicious versions, like the one that we present in this case, that is, with l’ raisins. The biscuit thus prepared, in addition to maintaining l’ original crispness that distinguishes it, hides the soft, dell’ raisins all’ glimpse, for a real feast of taste! If you are curious to taste them, then we put together a how to make cantucci all’ raisins:

first, get everything you need, or 250 gr. of sugar, a pinch of salt, a teaspoon of baking instant cakes, 100 gr butter, 200 gr of drops of raisins, 500 gr of type 00 flour and 4 eggs plus a yolk.

After all the arrangements that have l’ need, start now by turning on the oven to 200° to bring it to temperature and put the’ raisins to soak in hot water, then switch to the preparation dell’ dough by pouring the eggs all’ inside of a large bowl,add the salt and the sugar and work the mixture with l’ help of an electric whisk, then add the melted butter to room temperature and continue to whisk, then add the baking powder and flour sifted together and continue to work the mixture, and finally join then l’ raisins, drained well compacted to the better l’ dough and divide it into four parts and modellatele in the form of finger rolls. Coat a baking sheet with parchment paper and position the loaves brushed with a beaten d’ egg and bake ia 200° for about 20 minutes, then remove from the oven, let the cantucci all’ raisins to cool and cut into many small pieces in the diagonal . Place them in the oven again and cook for another 10 minutes at 170 degrees to make them perfectly crispy and cooked also all’ interior.

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