These cantucci biscotti, flavored with squash, are an ideal dessert for a festive autumn desk! The recipe is sort of precisely the identical as our conventional cantucci, however the addition of squash brings out a comfortable pumpkin-y taste and softer texture that’s scrumptious within the colder months.
For this recipe, you’ll want 150 grams of baked squash (measured after baking). We advocate utilizing kabocha, butternut, or one other dry squash—nothing too fibrous or moist. To bake the squash, reduce it in half and take away the seeds. Bake at 395°F (200°C) till very tender (about 40 minutes, relying on the dimensions), then measure out the wanted amount and use the remaining elsewhere.
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CANTUCCI ALLA ZUCCA RECIPE
For this recipe, you’ll need:
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1 massive egg
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½ cup (125 grams) sugar
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6 tablespoons (75 grams) lard
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5.5 ounces (150 grams) baked squash (see above)
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½ teaspoon cinnamon, or to style
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1 teaspoon (4 grams) baking powder
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2 ½ cups (300 grams) all-purpose flour
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1 cup (125 grams) chopped walnuts, or to style
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½ cup (100 grams) chocolate chips, or to style
Preheat an oven to 355°F (180°C).
In a big bowl, mix the eggs and sugar. Whisk them with a hand mixer till the combination is white and creamy. Add the lard, squash, and cinnamon and proceed to whisk till they’re well-incorporated.
Individually, mix the baking powder and the flour. Combine properly. Steadily add this into the eggs/sugar, folding it in with a spatula. If practicable, we advocate sifting the flour into the bowl to keep away from any clumps. Ultimately, the combination will thicken sufficient that you would be able to begin mixing and kneading by hand.
When the entire flour is combined in, switch the dough to a clear work floor. Press it right into a flat pancake form and unfold a handful of chopped nuts and figs on prime. Fold and knead them into the dough, then repeat till the entire nuts and figs are evenly combined in.
Reduce the dough into two equal parts. Roll every out right into a sausage form, about 3 inches (7.5 cm) in diameter. Take care to make sure that the width is even, and the “sausage” does not have massive gaps or cracks. Place them on a parchment-lined baking sheet and gently press them to flatten them barely.
Bake for 20-25 minutes, till calmly browned on prime. Take away from the oven and let the half-cooked dough cool for 10 minutes, then gently switch onto a reducing board.
Slice every dough portion into straight, thumb-width segments. Prepare the reduce biscotti sideways on a parchment-lined baking sheet. It is okay to crowd them in if crucial, they will not increase in any respect. Bake for an extra 10 minutes. Permit the cookies to chill fully earlier than serving. Retailer in a plastic bag or a sealed container for as much as two weeks.
