Allow the cantuccini to cool completely before packaging.
Ingredients
Yield Recipe
Mediterranean Cantuccini
1'000
g
pure spelt flour 720
800
g
parmesan cheese, grated
500
g
walnuts, coarsely chopped
300
g
pine nuts, roasted
200
g
olives, black, pitted, chopped
20
g
rosemary leaves, fresh, finely chopped
50
g
table salt
600
g
eggs
150
g
water
150
g
extra virgin olive oil
20
g
baking powder
Production
1
Preparation
Lightly roast the pine nuts in a mild oven and leave to cool. Finely chop the rosemary leaves.
2
Dough production
Place all ingredients into a planetary mixer at once. Mix for 4–5 minutes until a uniform, compact dough forms. Process the dough immediately.
3
Shaping and pre-baking
Weigh portions of dough at 380 g each and shape them into rectangular logs approximately 23×7 cm. Place on baking trays lined with silicone paper and lightly pre-bake.
4
Slicing
While still warm, slice the pre-baked logs with a serrated knife into approximately 1 cm thick slices. Place them cut side up on baking trays lined with silicone paper.
5
Final baking
Bake the cantuccini in a mild convection oven until golden brown and crisp.
6
Finishing
Evaluation