These nut-studded bars are dry, crunchy and could even be called hard because they are baked not once, but twice. Keep the cantucci in a cookie tin and they will last for a long time, but if you let them dry out at room temperature for a day, their flavour gets even better
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | Makes 10 contucci |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 311 |
| Fat | 10.8g |
| Saturates | 1.2g |
| Protein | 7.9g |
| Carbs | 49.6g |
| Sugars | 26.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Lightly flour a baking sheet.
Place the flour in the bowl of a stand mixer along with the baking powder and salt.
Grate the lemon zest into another bowl. Add the sugar and rub the zest into the sugar. Add to the stand mixer’s bowl along with 1 whole egg, 1 egg yolk and vanilla extract. Add the nuts and mix the dough for 4-5 minutes.
Lightly flour our hands then place the dough on the baking sheet and shape it into a large log – 38cm long and 8cm wide.
Bake for 35 minutes.
Remove from the oven and reduce the temperature to 160°C, gas mark 2.
Cut the logs diagonally into 2½cm slices and lay them cut side up on the sheet. Return to the oven for a further 15 minutes.
Remove from the oven and allow to cool on a rack.
Store in an airtight container for up to 1 month.
