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!

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Chocolate ‘Chips’ with Strawberry Salsa