Pistachio and White Chocolate Cantucci

Pistachio and white chocolate cantucci are a delicious variant of the traditional Tuscan cantucci. This recipe is perfect to accompany a glass of vin santo or a cup of coffee.

Ingredients

• 250 g of all-purpose flour
• 200 g of sugar
• 2 whole eggs + 1 yolk for brushing
• 1/2 sachet of baking powder
• 100 g of shelled pistachios
• 100 g of white chocolate
• Grated zest of 1 lemon (optional)
• 1 pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the flour with sugar, baking powder, and a pinch of salt.
3. Add the eggs and incorporate them into the mixture, then add the grated lemon zest for flavoring.
4. Combine the pistachios, preferably toasted and whole, and the white chocolate cut into not too small pieces.
5. Knead well until you have a homogenous dough. If the dough is too sticky, add a little flour.
6. Divide the dough into two or three parts and form loaves about 20-25 cm long and about 5-6 cm wide.
7. Place the loaves on a baking tray lined with parchment paper, keeping a certain distance between them as they will expand during baking.
8. Brush the surface of the loaves with the beaten egg to get a golden crust.
9. Bake for about 20-25 minutes or until golden.
10. Remove the loaves from the oven and while they are still warm, cut them diagonally into slices about 2 cm thick.
11. Arrange the cantucci on an oven rack and bake them again for about 10 minutes at 160 °C, until they become crispy.
12. Let them cool completely before serving.

It is important to let the cantucci cool down to achieve the right crispness. Moreover, they store very well in airtight containers, so they can be prepared in advance and enjoyed for several weeks.

Fun Fact

Cantucci, sometimes called “Prato biscuits,” originated in Tuscany and traditionally contain almonds. With the addition of pistachios and white chocolate, this variant maintains the rich flavor and crispness of the classic cantucci with an added touch of originality and extra sweetness.