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Rosemary cantucci
Rosemary cantucci
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Ingredients:
  • 200g plain flour
  • 30g grated parmesan
  • 1 garlic clove, crushed
  • 2.00 gm baking powder
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely grated orange zest
  • 1 small fresh red chilli, seeds removed, finely chopped
  • 30g pistachio nuts, shelled
  • 20.60 gm milk
  • 1 beaten egg, to glaze
Instructions:
  • Preheat the oven to 200°C and prepare a baking tray by lightly greasing it.
  • Combine flour, parmesan, garlic, baking powder, rosemary, zest, chili, and nuts in a bowl, stirring until mixed well.
  • Whisk together the eggs and milk in a separate bowl.
  • Create a crater in the dry ingredients, pour in the egg mixture, and gently mix by hand until a seamless dough forms. Form the dough into two 4 x 20cm log shapes. Place on the baking tray, glaze with beaten egg, and bake until golden, about 20-25 minutes. Let cool on the tray before serving.
  • Transfer the cantucci to a cutting board and slice into 1cm-thick pieces using a serrated knife. Place the slices flat-side down back onto the baking tray and bake for 5 minutes. Switch off the heat and let the cantucci cool and dry out in the oven.
  • Store the cantucci in an airtight container for freshness for up to several weeks.

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