Tuscan Style Gluten Free Cantucci
photo by littlebitesofbeauty
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 140 g rice flour
- 50 g tapioca flour
- 30 g rice starch
- 12 g baking powder
- 50 g raw honey
- 3 egg yolks
- 50 g sweet wine (Zibibbo)
- 5 figs (dried)
- 1 dried apricot (dried)
- 1 tablespoon honey (for dusting)
directions
- 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.
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RECIPE SUBMITTED BY
littlebitesofbeauty
United States