Tuscan Style Gluten Free Cantucci
Foodwise Tuscany is one of the best regions in Italy. One of these treats is definitely Cantucci, traditional Tuscan biscotti that are always served accompanied with Vin Santo, a deliciously sweet dessert wine that’s made from a blend of white grapes, harvested and then dried for three to six months. The traditional version is scattered with almonds, but Tuscan bakers freed their creativity and gave birth to tens of different varieties: from those covered with chocolate to the ones enriched with dried fruit. While standard Cantucci feature wheat flour, butter and white sugar, this healthy gluten free recipe is also free from dairy and only uses a minimum amount of raw honey. In fact, in order to keep these Cantucci allergy free, I opted for some delicious Turkish apricots and dried figs that add a touch of sweetness to these healthy biscotti and provide them with a full spectrum of flavors. Enjoy the recipe, it’s as fun to make as it is to munch on!
- 140 g Rice Flour
- 50 g Tapioca Flour
- 30 g Rice Starch
- 12 g Baking Powder
- 50 g Raw Honey
- 3 Yolks
- 50 g Zibibbo (or any other sweet wine)
- 5 dried Figs*
- dried Apricots*
- 1 tbsp Honey for dusting
- 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.