Desserts

Ginger and chocolate cantucci biscuits

Tuscan cantucci are famous all over the world and probably you have already tasted the traditional version with almonds and a small glass of Vin Santo. Didn't you? So, here is a new cantucci recipe with candied ginger and chocolate chips. I'm sure this recipe will give you the oomph you need for your new year resolutions!. Thank you Zenzero Biocatering.

Ginger and chocolate cantucci ingredients
Ginger and chocolate cantucci ingredients
Preparation time: 15 mins Cooking time: 30 mins Total time: 45 mins Ingredients - 500 g flour (farina) - 400 g sugar (zucchero) - 100 g butter (burro) -  6 eggs (uova) - 6 egg yolks and 3 egg whites - lemon zest - a tablespoon of baking powder (lievito) - 125 grams of ginger (zenzero) - brown sugar (zucchero di canna) - 125 g chocolate chips (cioccolato) -  a pinch of salt (sale)
Chocolate an almonds cantucci by Zenzero biocatering
Chocolate an almonds cantucci by Zenzero biocatering
Preparation Making the candied ginger: - Cut the ginger into small cubes and boil it in a pot full of water for 40 minutes. Drain it when it gets soft and put it in another pot with a small quantity of water (water must cover just the ginger). Add 200 g of brown sugar and cook for 30/35 minutes until the ginger gets brown. - Pick the candied ginger with a slotted spoon , and let it cool. Making the mixture: - In a bowl...beat the eggs with the sugar and a pinch of salt , trying to get a frothy mixture. - Add the butter , the flour, the lemon zest and a tablespoon of yeast. - Add to your mix the ginger and the chocolate chips . Bakering: - Divide the dough into three parts and form loaves of about 3 cm thick , brush them with the egg white and bake for 20 minutes at 200 degrees. - Take the loaves out of the oven and cut them into 1 cm slices. Cook the biscuits for ten more minutes. Enjoy! About Zenzero bio catering Zenzero is a young catering company, based in Florence, that uses only organic products and high quality local ingredients, bought directly from small farmers. Recipe and photos by Ginevra Ercoli