Pistachio, Cranberry and Dark Chocolate Cantucci
Cantucci are typical Tuscan almond cookies that are twice-baked, dry and crunchy. For this reason, they can be preserved for long periods of time. To soften them up they are typically served with Vin Santo, a dessert wine. While the traditional recipe calls for flour, sugar, eggs and almonds, modern versions utilize various types of flours, sugars, dried fruits, nuts and chocolate. For an extra Christmassy touch, try this variant with dried cranberries, pistachios orange zest and dark chocolate.
Serves: 10
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, stir together the flour and baking powder. In a large bowl, whisk together the egg, sugar, orange zest and salt. Add the flour mixture and stir to combine. Now add the cranberries and 1/2 cup pistachios; stir.
Divide the mixture into two mounds on the baking sheet. With moist hands, shape each mound into a log about 8 x 4 x 1 inches. (If your baking sheet is too small, use a second one.)
Bake for 30 minutes or until the top is golden. Remove from the oven and reduce the temperature to 300°F. Allow the logs to cool on the baking sheet for at least 10 minutes.
Transfer the logs to a cutting board. Using a serrated knife, cut the logs into 1/2 inch thick diagonal slices. Place the cantucci cut side down in a single layer on the same baking sheet. Bake until the cantucci are pale golden and firm, about 10-15 minutes.
Melt the dark chocolate and finely chop the other 1/2 cup pistachios. Dip an end of the cantucci in the melted chocolate then in the chopped pistachios. Lay the cantucci on a rack in a single layer and let cool completely before storing in an airtight container.
