Home

Parmesan Cantucci with Dried Fruit

17/11/2023

Cantucci are a classic Tuscan biscuit, mainly known as cantucci or cantuccini, typically paired with vin santo. The variant with parmesan and dried fruit is an unusual combination that unites the savory flavor of the cheese with the sweetness and crispness of the dried fruit. Here is the recipe for making Parmesan Cantucci with Dried Fruit:

Ingredients

  • 250 g of all-purpose flour
  • 150 g of sugar
  • 100 g of grated DOP Parmesan cheese
  • 100 g of almonds
  • 50 g of hazelnuts
  • 50 g of walnuts
  • 2 whole eggs and 1 yolk
  • 1 packet of baking powder for sweets
  • Grated zest of 1 lemon
  • A pinch of salt

Preparation

  1. In a bowl, mix the flour with the sugar, grated Parmesan cheese, baking powder, and a pinch of salt.
  2. Add the whole eggs and the yolk and start to work the dough.
  3. When the dough starts to come together, add the grated lemon zest.
  4. Add the almonds, hazelnuts, and walnuts (which you can lightly toast in the oven to enhance their flavor). Make sure the dried fruit is evenly distributed throughout the dough.
  5. Work the dough until it forms an even mixture, then divide it into two or three parts, forming logs about 30 cm in length and about 5 cm in width.
  6. Place the logs on a baking sheet lined with parchment paper, keeping some distance between them as they will expand during cooking.
  7. Bake in a preheated static oven at 180 °C for about 15-20 minutes or until they turn golden.
  8. Once ready, remove from the oven and, after a couple of minutes of cooling, cut them diagonally with a smooth-bladed knife to form cookies about 2 cm wide.
  9. Put the cantucci back in the oven, laying them cut side down on the tray, for another 5-10 minutes, until they are crispy.
  10. Let the cantucci cool completely before serving.

Curiosity

The Parmesan in cantucci biscuits gives a bold taste and a contrast of flavors that is enhanced by the sweetness of the dried fruit. In Italy, it is common to find variations of biscuits with the addition of aged cheeses in the areas where these cheeses are produced, as a way to valorize and experiment with local products in innovative combinations.

Parmesan Cantucci with Dried Fruit