Mocha Cantucci
Cook Time 45 minutes
Servings makes 30
Ingredients
2 eggs
190g caster sugar
1 tsp baking powder
230g Plain flour
30g cocoa powder
1 tbsp instant coffee
100g almonds or pistachios or hazelnuts
20ml Marsala or other fortified wine
1 pinch fine salt
40g butter (softened, at room temperature)
1 egg yolk, for brushing
Method
Preheat the fan-forced oven to 180°C and line a baking tray with baking paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Cream the eggs with the sugar.
Add the dry ingredients and mix for 30-40 seconds, then add the marsala and butter. Mix until combined into a soft but slightly sticky dough.
Fold in the nuts selected (or a mix if you like!). The dough will be firm but workable.
Divide the dough into two portions. On a lightly floured surface, roll each portion into a log about 4-5 cm wide and place them on the prepared tray, leaving space between them.
Lightly beat the egg yolk and brush it over the top of each log for a shiny finish.
Bake in the preheated oven for 20-25 minutes or until the logs are firm to the touch and slightly cracked on top. Remove from the oven and let cool for about 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1-1.5 cm thick pieces. Place the slices cut-side up on the tray.
Return to the oven and bake for another 10-12 minutes, flipping the cantucci halfway through to ensure even crisping.
Let cool completely on a wire rack. They will crisp up beautifully as they cool!