Cantuccini a la Chocolat with or without goji berries & cocoa
- Vegetarian
Preparation time: 75 minutes - Difficulty level: easy
Ingredients for a total of approx. 80 pieces:
- 80 g dark chocolate min. 85 % cocoa
- 120 g butter in pieces at room temperature
- 150 g coconut blossom sugar
- 3 eggs
- 350 g spelt flour Typr 650
- 1 tsp baking soda or baking powder
- 10 g milk
- ½ tsp salt
- 50 g cocoa
- 180 g unroasted pistachios, unsalted
- 2 tbsp raw cane sugar for rolling out
- For the variant with the goji berries, halve the dough and add 4 tbsp goji berries to one half.
- 80 g dark chocolate min. 85 % cocoa
- 120 g butter in pieces at room temperature
- 150 g coconut blossom sugar
- 3 eggs
- 350 g spelt flour Typr 650
- 1 tsp baking soda or baking powder
- 10 g milk
- ½ tsp salt
- 50 g cocoa
- 180 g unroasted pistachios, unsalted
- 2 tbsp raw cane sugar for rolling out
- For the variant with the goji berries, halve the dough and add 4 tbsp goji berries to one half.
We have slightly modified the taste of Italy's popular and traditional almond cookies for dessert or coffee and present you with a crispy version with chocolate and goji berries to bake.
Preparation:
Preheat the oven to 185 degrees top/bottom heat
Chop the chocolate into very fine pieces using a food processor or kitchen knife.
Place the butter, sugar and eggs in a mixing bowl and beat with a kitchen mixer until fluffy. Then add the remaining ingredients, except for the chocolate and pistachios.
Work everything into a smooth dough and continue to knead with your hands. Work in the pistachios and chocolate chips.
Overall, the dough will be a little sticky.
Place the dough in the fridge for at least an hour and then divide it into five equal pieces. Roll these out one after the other between 2 layers of baking paper and then shape them from the longer side into rolls of the same size.
For the goji berry version, spread 2 tbsp of berries on each of 2 pieces of rolled out dough before shaping them into rolls. Roll the rolls in sugar and place on a baking tray lined with baking paper. Bake for approx. 15 minutes at 185 degrees top/bottom heat on the middle shelf.
After baking, leave the rolls to cool for 5-10 minutes and then cut diagonally into strips approx. 1 cm wide using a bread knife.
Be careful that they don't break apart as they are still soft. Do not press the knife - just cut.
Place them with the cut surface back on the baking tray and bake again at 175 degrees for approx. 10-12 minutes under supervision. Depending on the oven, they may get too dark.
Enjoy them with our Ethiopian Coffee, for example.