How to make
Oven 340°F (170°C).
A flat tray covered with baking paper.
Work with a mixer.
The dried fruit are cut into small pieces. In a bowl, mix the lukewarm coffee, egg, milk and vanilla. Mix with a wire whisk.
In the bowl of the mixer, mix the flour, baking powder, baking soda, salt and all the dry spices. Gradually add the liquid mixture and beat on medium speed of the mixer.
Add the dried fruit and mix again on low speed, until a rough dough is formed that is very sticky, but do not add more flour than the recipe calls for.
Turn over the dough onto a heavily floured surface, by covering the top as well. It is divided into two equal parts and each is shaped into a roll, which is about 8-10″ (20-25 cm) long and about 2-3″ (5-7 cm) wide. The finished rolls are placed in the tray with a distance between them of about 3-4″ (7-10 cm).
Bake them at 340°F (170°C) for about 35 minutes.
Remove them from the oven, leave them to cool for 10 minutes and place them onto a wire rack.
Once they have cooled enough, cut them diagonally into slices with a serrated knife (about 1 cm to 1.5 cm thick slices).
The finished cut pieces are placed lying down in the tray and again put in the oven at 340°F (170°C) for about 5-7 minutes. After this time, they are taken out and quickly turned on the opposite side and baked again for the same time, they should become crispy rusks and have small hollows.
The finished completely cooled cantuccini are stored with a closed jar. They have a long shelf life. Dried fruit is completely optional, any small dried fruit can be used.
The Italian cantuccini with dried fruit are very tasty!
