FUNCTIONAL CANTUCCI RECIPE

by Chef Mimi 2.0

I asked my childhood friend and amateur Chef Mimi 2.0 to share with us one of her natural cooking recipes, the one that tastes of Italy the most: i cantucci!

Chef Mimi collects natural cooking recipes and experiments, with particular attention to the raw material and the functional approach, which she has experienced over the years followed by a nutritionist.

Functional cantucci are biscuits with no added sugar, crunchy and simply excellent to combine with a nice glass of red wine!

INGREDIENTS

 

120 gr of almond and hazelnut flour (homemade by blending 90 gr of almonds and 30 gr of hazelnuts)

Further 20 grams of almonds and 15 grams of whole hazelnuts to enrich the final dough

60 grams of rice flour

30 grams of extra virgin olive oil

50 gr of erythritol

2 egg whites

1 teaspoon of baking soda

If desired, flavour it with lemon zest and cinnamon (recommended)

METHOD

First, blend the almonds and hazelnuts and then add all the other ingredients directly into the mixer and blend until you reach a homogeneous mixture.

Put the mixture on baking paper, add whole almonds and hazelnuts and create a “sausage shape” with the dough.

Bake it at 180 * for 30/40 min, then take it out of the oven, wait for a few minutes so it cools and cut it into slices.

Put the cantucci biscuits back in the oven for another 15 min at 170 * (keeping an eye on them and turning them until they are golden and dry).

Enjoy your functional cantucci with a glass of red wine and relax!

Chef Mimi