Rosemary Cantucci
Rosemary Cantucci
Ingredients
Ingredients
- 200g plain flour
- 30g grated parmesan
- 1 garlic clove, crushed
- 1/2 tsp baking powder
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely grated orange zest
- 1 small fresh red chilli, seeds removed, finely chopped
- 30g pistachio nuts, shelled
- 2 eggs
- 1 tbsp milk
- 1 beaten egg, to glaze
Instructions
- 1
Preheat the oven to 200°C. Lightly grease a baking tray.
- 2
Place flour 200g plain flour, parmesan 30g grated parmesan, garlic 1 garlic clove, crushed, baking powder 1/2 tsp baking powder, rosemary 2 tsp finely chopped fresh rosemary, zest 2 tsp finely grated orange zest, chilli 1 small fresh red chilli, seeds removed, finely chopped and nuts 30g pistachio nuts, shelled in a bowl and stir to combine.
- 3
Beat the eggs 2 eggs and milk 1 tbsp milk in a separate bowl.
- 4
Make a well in the dry ingredients, add the egg mixture and use your hands to blend together to make a smooth dough. Shape the dough into two 4 x 20cm sausage shapes. Transfer to the tray, brush with beaten egg 1 beaten egg, to glaze and bake for 20-25 minutes until golden. Set aside on the tray to cool.
25 min - 5
Transfer to a chopping board and use a serrated knife to cut into 1cm-thick slices. Return to the baking tray, flat-side down, and bake for 5 minutes. Turn off heat and leave the cantucci in the oven to cool and dry out.
5 min - 6
The cantucci will keep for several weeks in an airtight container.
