Pistachio and White Chocolate Cantucci Biscuits

Pistachio and White Chocolate Cantucci Recipe

Category: Desserts
Servings: 30 pieces

These Pistachio and White Chocolate Cantucci are a delightful twist on the classic Italian almond biscuit, perfect for a special treat or gift. The combination of toasted pistachios and smooth white chocolate creates a delicate yet indulgent flavor profile. Follow the steps below for an easy yet impressive dessert that pairs wonderfully with a cup of coffee or tea.

Ingredients

Instructions

1. Toast the Pistachios:
   Begin by toasting the pistachios to bring out their natural flavor. Spread the unshelled pistachios evenly on a baking tray lined with parchment paper. Place the tray in a preheated static oven at 160°C (320°F) for 20 minutes. If you’re using a fan-assisted oven, lower the temperature to 140°C (284°F) and bake for 15 minutes. Check on the pistachios during baking to ensure they don’t over-brown. If they do, remove them immediately and transfer to a bowl to cool.

2. Melt the White Chocolate:
   While the pistachios are cooling, chop the white chocolate into small pieces. Place the chocolate in a heatproof bowl. In a separate small pan, heat the fresh cream until it begins to simmer. Pour the hot cream over the chopped white chocolate and stir gently until the chocolate is completely melted and smooth. Set aside to cool slightly.

3. Prepare the Dough:
   In a large mixing bowl, sift the flour, baking powder, and a pinch of salt. Set aside. In a separate bowl, whisk together the eggs and sugar until well combined and frothy. Add the melted white chocolate and cream mixture into the egg-sugar mixture, mixing gently to combine.

4. Incorporate the Pistachios:
   Add the cooled, toasted pistachios to the mixture and stir them in using a spatula or wooden spoon. The pistachios should be evenly distributed throughout the dough.

5. Shape the Dough:
   Once the dough is well combined, transfer it onto a lightly floured work surface. Divide the dough into two equal portions. Roll each portion into a log shape, about 35 cm (14 inches) long. Place both logs on a baking tray lined with parchment paper.

6. Glaze with Egg:
   In a small bowl, beat the remaining egg. Brush the tops of the logs with the beaten egg to give them a golden finish during baking.

7. Bake the Logs:
   Bake the logs in the preheated oven at 170°C (338°F) for 20 minutes, or 150°C (302°F) in a fan-assisted oven for 15 minutes. The logs should be lightly golden and firm to the touch.

8. Slice the Cantucci:
   Once the logs have cooled slightly, transfer them to a cutting board. Using a sharp knife, cut the logs diagonally into slices about 1 cm thick. This diagonal cut gives the Cantucci their classic shape. You’ll get about 30 slices.

9. Second Bake:
   Lay the slices flat on the baking tray, with the cut sides facing up. Return them to the oven at 170°C (338°F) for another 15 minutes (or 150°C/302°F for 8-10 minutes in a fan-assisted oven), until they are crisp and golden. The second bake is what gives the Cantucci their characteristic crunch.

10. Cool and Serve:
    Remove the Cantucci from the oven and allow them to cool completely on a wire rack. Once cooled, they’re ready to serve. Enjoy these delicious pistachio and white chocolate biscuits with a nice cup of coffee or tea.

Tips:

• Ensure that the pistachios do not burn while toasting. If they start to darken too much, take them out of the oven immediately.
• For a more intense flavor, you can also add a splash of vanilla extract or a sprinkle of lemon zest to the dough.
• Store your Cantucci in an airtight container to maintain their crunchiness.

This recipe for Pistachio and White Chocolate Cantucci will surely become a favorite. The combination of toasted pistachios, smooth white chocolate, and a crisp biscuit texture is perfect for any occasion, especially when paired with your favorite beverage. Enjoy!