Christmas Biscotto (Cantucci)
Christmas Biscotto (Cantucci) - Delecctable nibbles from Tuscany, and perfect for Advent coffee
Healthy, because
Even smarter
Nutritional values
These biscottis are low in fat and calories but packed with unsaturated fatty acids from the almonds.
The double backing of these biscotti creates a delicious, crumbly texture.
(Percentage of daily recommendation)
| Calorie | 95 kcal | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 68 mg | (2 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 1 oz candied ginger
- ½ Vanilla bean
- 9 ozs Spelt flour (type 630)
- 5 ozs brown sugar
- 2 tsps cinnamon
- 1 tsp Baking powder
- 2 eggs
- 1 oz Margarine
- 1 pinch salt
- 5 ozs whole almonds
Kitchen utensils
Preparation steps
Finely chop the candied ginger. Halve the vanilla bean lengthwise and scrape out the seeds.
Combine the vanilla seeds with the flour, sugar, cinnamon, baking powder, eggs, margarine and salt in a mixing bowl. Beat with the dough hook of a hand mixer to a crumbly dough.
Turn out dough onto a lightly floured surface and knead quickly with cool hands until dough is smooth, then knead in candied ginger and nuts.
Divide the dough into 5 portions and shape into logs, each approximately 8 inches long and approximately 3/4 inch to 1 inch thick. Wrap individually in plastic wrap and refrigerate until firm, at least 3 hours (preferably overnight).
Line baking sheets with parchment paper, unwrap dough logs from plastic and place on the sheets. Bake on middle rack of preheated oven at 400°F/convection 350°F until lightly golden, 10-15 minutes.
Transfer to a cutting board, let cool slightly and cut with a bread knife diagonally into slices. Return slices to baking sheet and bake until firm, 8-10 minutes at the same temperature. Let cool on a wire rack.
