Ikra
Antonovka, you are this ... director, do not spoil! Give out one piece, and only after the award))))
Antonovka
I decided to show how my dough crawled after baking and what delicious crackers came out in spite of everything.

🔗

🔗

Ikra
Antonovka, and I made the right decision. Because it doesn't matter how they spread, you still cut your nuts.
Antonovka
Ikra,
Yeah, boHato)) The people at work are demanding more - and nuts, infection, expensive. It will be necessary to make a truncated version
And I also liked to gnaw crackers, which is more authentic))
Ikra
Antonovka, well, so ask the one who stole the bag for an increase on nuts
Albina
I don't know what cantucci is. I thought it was a recipe for "recycling" dry bread. I read the recipe 🔗
Ikra
Albina, yes, it's just sweet crackers in the Italian style
solmazalla
Ltd! What a treat !!! But how can I bake it in a mini-oven with a 20 * 30 baking sheet, damn it? Have you tried it in the princess? I would also harness her to help :)
Ikra
solmazalla, I do not have a princess, so here I am powerless to advise something. And the oven - in parts. I think that what will not fit, put in the refrigerator while one portion is baking. Because we do not have a task to let the dough rise strongly. And in the cool, it will keep its shape better.
Margass
I conducted an experiment, but either the skis do not go, or ...
I replaced all the sugar with honey in a ratio of 1 to 0.75, coconut oil, removed one protein, took gluten-free flour (I had to add ~ 90 g, because it was still liquid), after which the bun rolled, but .. the taste is not at all the same Yes - tasty, not at all like "cantucci on BP".
And apparently the baking powder needed more, since they did not turn out to be brittle (as described in the instructions), but remained quite strong bars. On the other hand, the person to whom all this healthy lifestyle was intended will be very tasty
For myself, I will now repeat the classic recipe, because I want to come to what I expected. It remains to understand what else is included in the composition "from BP", maybe vanilla tastes there, apparently lemon zest and it seems to me something else ...
Seven-year plan
Tatyana, and BP is who? Or what?
Margass
Seven-year planBP is a network of gas stations where I got hooked on these crackers.
Seven-year plan
Got it!
I also ate a lot of places ... (not on VR) but for me, these are the most delicious!
Every year I bake them before the New Year for myself and for gifts to all my friends.
We pack in New Year's bags and give them.
It turns out relatively cheap and very tasty!
Every time I ask everything - And this year you will bake.
Everything is exactly according to Belonica's recipe.
Ikra
I am glad that my recipes come to life on New Year's holidays!
But no one unsubscribed about limoncello this year.
Antonovka
Quote: Ikra
But no one unsubscribed about limoncello this year.
Why write there - it's already over

In fact, I wanted to take a picture of it, but I don’t have beautiful bottles.


Margass
Ikra, the idea to make cantucci has been spinning for a long time Even in the cantuccini version - with coffee it is
Yesterday (even more likely today) in the night I tried a variant of protein biscotti, but a little not that - they are still just croutons (because without butter), tasty, but not that. I will experiment further, I hope the eaters have enough enthusiasm
Ikra
Antonovka, you are my joy! To health! ))))
Margassmaybe just try not to dry them at the last stage, so that they are softer? We can't keep them for a long time (who will give it?)
Margass
Ikra, so biscotti - they are without butter, they should be breadcrumbs
And the cantucci (or cantuccini, judging by the size of the ones I got) - they turned out to be soft for me too.The question is in the taste sensations - they do not taste the same as I used to, but there is also non-standard flour and buckwheat honey or something (some dark) , from it the taste was added. This week I'll try a classic recipe, I think it will be more similar to what I tried, I suspect that you can add cardamom there (but also questionable), you can generally make a part with almonds, a part with cranberries
Ikra
Margass, yes you can do with anything, what is and what you like. This is a fantasy product, here it is important to determine only what is baked twice and the final product is a more or less soft crouton. As with any recipe, there is no “right” one. Rather, like this: most likely, only the author's recipe can be "correct" (and even then, until it went to the people), and what belongs to the national cuisine, traditional, has as many options as housewives will undertake to cook it ...
Margass
I found the same crouton and its composition!
It turns out that it is loosened with ammonium? ..
Cane sugar, but I don't see lemon peel at all .. if only in the form of a "natural flavor", but it smells like vanilla
Cantucci, or sushi rusks right!
Cantucci, or sushi rusks right!
Svetta
Margass, Tanya, have you read my post # 41 in this thread? Try this option, well, sooo delicious !!!
Margass
Svetta, I read it until I tried it, thanks to the main message - flour, sugar, nuts, eggs, butter, honey, baking powder (for splendor it can be replaced with ammonium, but not in the Russian Federation, where it is not sold, it is just involved in the recipe above). The rest is in the difference in proportions And yes - the way of preparing bi-scotty, double "drying"




In the next topic, the recipe was translated, there is a difference in coarse flour and cane sugar. Need to try

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