Tuscan Style Gluten Free Cantucci

TUSCAN STYLE GLUTEN FREE CANTUCCI

{ CANTUCCI, OTHERWISE KNOWN AS ITALIAN ALMOND BISCOTTI, BUT THIS TIME IT’S GLUTEN FREE! YES PLEASE! }

Brynley King Going Coconuts

Contributor: Brynley King

{ INGREDIENTS }

140 g Corn Starch

50 g Tapioca Flour

30 g Rice Starch

12 g Baking Powder

50 g Raw Honey

3 Yolks

50 g Zibibbo (or any other sweet wine)

100 g Almonds

1 tbsp of Honey for topping

{ METHOD }

Preheat the oven to 350 F.

Combine all dry ingredients (flours and baking powder) in a bowl and mix well. Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.

Shape the dough into a stick loaf, heat up 1 tbsp of honey for a few seconds and use it to dust the top of the dough.

Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.

Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.

Take them out and let them cool down completely until crunchy.

Prep time: 15 MINUTES
Cook time: 45 MINUTES
Total time: 1 HOUR
+ 20 +

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