Cantuccini (biscotti)

December 7th, 2009 § Comments Off on Cantuccini (biscotti) § permalink

Cantuccini (biscotti)

Cantuccini (biscotti)

  • 2 eggs
  • 300 gr flour
  • 175 gr sugar
  • 1/2 t. baking powder
  • 1/4 cup cacao
  • pinch of salt
  • 100 gr hazelnut (roasted in oven about 10 min.)
    you can put pistachio instead of hazelnut
  • 1 t. vanilla extract or 1 t. grated lemon rind

Combine sugar with eggs and beat them together. Sift together remaining ingredients. Add roasted hazelnuts.Cut in half and shape into rolls(like a log).

Bake at preheated oven with 180° C for 25 minutes on ungreased cooky sheet.

Put the baked rolls onto a cutting board to slice them diagonally about 2 cm in diameter.

Bake in a 170 ° C oven for 10 minutes.

Chocolate marzipan balls

December 7th, 2009 § Comments Off on Chocolate marzipan balls § permalink

chocolate marzipan balls

chocolate marzipan balls


  • 125 gr bitter chocolate (bittersweet couverture)
  • 100 gr marzipan
  • 2 T. Disaronno Originale (bittersweet almond taste liqueur)
  • coconut powder, cacao powder, chopped pistachio for coating

Melt the bittersweet chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.  Chocolate needs to be melted at a very low temperature. When the chocolate melts, put the Disaronno and stir well. Put the marzipan bar and stir constantly. Put the mixture into a glass baking dish and place in the refrigerator 1 hour.  

Remove chocolate from refrigerator and shape into balls by rolling between the palms of your hands.  If desired use gloves. Then place the balls into the dish with either coconut or pistachio or even with cacao powder. Leave the balls in the coating, if needed place for secondary coating.  Allow to set in a cool place preferrable in the refrigerator at least 1 hour. The chocolate balls are best when served at room temperature.  


chocolate marzipan balls

chocolate marzipan balls

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