Rosemary cantucci
Rosemary cantucci are crunchy Italian cookies infused with garlic, parmesan, and chili peppers for a unique twist. Perfect as a snack or with coffee, these biscotti offer a delightful blend of savoury and spicy flavours.
Cook time 30 min
Prep time 40 min
Ingredients:
1.50 cups all-purpose white wheat flour1/3 cup grated parmesan cheese
2 garlic cloves
1 tsp baking powder
1 tsp rosemary
2 tbsp orange zest
2 red hot chili peppers
2 tbsp pistachio nuts
1 tbsp milk (1% fat)
Rosemary cantucci is a delightful Italian treat known for its crunchy texture and aromatic flavors. This version incorporates a unique blend of parmesan cheese, garlic, rosemary, and a hint of heat from red hot chili peppers, making it an exciting twist on the classic biscotti recipe. Perfect for pairing with a hot cup of coffee or as a standalone snack, these cantucci are sure to impress your taste buds.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the all-purpose white wheat flour, grated Parmesan cheese, baking powder, and dried rosemary. Mix well to ensure an even distribution of the ingredients.
Mince the garlic cloves and finely chop the red hot chili peppers. If you prefer a milder heat, you can remove the seeds and membranes from the peppers before chopping.
Add the minced garlic, chopped chili peppers, orange zest, and pistachio nuts to the dry ingredient mixture. Stir well to incorporate all the ingredients evenly.
Pour the tablespoon of milk (1% fat) into the mixture. Stir until a dough begins to form. If the dough is too dry, add a little more milk, one teaspoon at a time, until the desired consistency is achieved.
Lightly flour a clean work surface and transfer the dough onto it. Knead the dough until it is smooth and all ingredients are well combined. If the dough sticks to your hands, lightly dust with more flour.
Form the dough into a log shape, approximately 10-12 inches (25-30 cm) long and 2 inches (5 cm) wide. Place the log onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and let it cool slightly on the baking sheet, about 10 minutes.
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Arrange the slices on the baking sheet, cut side down.
Return the slices to the oven and bake for an additional 10-15 minutes, or until the cantucci are golden brown and crisp. For even crispiness, flip the slices halfway through baking.
Remove the cantucci from the oven and allow them to cool completely on a wire rack. Once cooled, they can be stored in an airtight container.
Serve your Rosemary Cantucci with a cup of coffee or tea, or enjoy them as a savory snack any time of the day.
With its captivating blend of flavors and satisfying crunch, rosemary cantucci will quickly become a favorite in your household. The combination of savory parmesan, aromatic rosemary, and the unexpected kick from chili peppers makes these biscotti an irresistible treat. Follow the tips for the best results, and enjoy these cantucci with a warm beverage or as a delightful snack on their own.
Rosemary cantucci FAQ:
Bake the log for about 25-30 minutes until it's lightly golden and firm. After slicing, return the pieces to the oven for an additional 10-15 minutes until golden brown and crisp.
The cantucci are done when they are golden brown and crisp to the touch. Make sure to check both during the first and second baking.
Yes, you can substitute Parmesan cheese with a similar hard cheese like Pecorino Romano or Grana Padano for a different flavor profile.
Store leftover cantucci in an airtight container at room temperature for up to two weeks to maintain their crispness.
For a milder flavor, consider using bell peppers or omit the chili peppers entirely. You may also use crushed red pepper flakes to control the heat better.
Cooking Tips:
- Ensure that the garlic is finely minced to avoid large chunks in your cantucci.
- Grate the orange zest finely to evenly distribute the citrus flavor throughout the dough.
- Chop the pistachio nuts roughly to add a nice texture contrast in the finished cantucci.
- For best results, use fresh rosemary and chili peppers to ensure maximum flavor.
- Use a serrated knife for slicing the baked logs into individual cantucci pieces to prevent crumbling.
- Allow the logs to cool slightly before slicing to make the process easier and cleaner.
- After the initial bake, bake the sliced cantucci at a lower temperature to achieve the perfect crunch without burning them.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 10g
Carbohydrates 40g
Fiber 2.52g
Sugar 1.97g
Fat 6g
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