Recipe
Christmas (Chocolate and Pistachio) Cantucci
Chocolate and Pistachio Cantucci recipe from Amanda's Easy Eats S2024. This recipe is Amanda Duggan's reinterpretation of a recipe by Anna Olson. See Anna's YouTube channel (Oh Yum with Anna Olson) here: https://www.youtube.com/@ohyum
As seen on: Amanda's Easy Eats (Season 2024: Episode 1)
Ingredients
- 4 large eggs at room temperature
- 1 large egg yolk
- 250gm caster sugar
- 1 tsp vanilla extract
- 300gm plain flour
- 60gm cocoa powder
- 1½ tsp baking soda
- 170 g shelled unsalted pistachios
- 150 g chopped dark chocolate chunks or chips
Instructions
- Preheat oven to 180C
- Line a baking tray with baking paper
- Whip eggs, yolk, sugar and vanilla until pale and fluffy (approx. about 3 mins
- Sift flour, cocoa powder and baking soda
- Fold into whipped eggs until fully incorporated (mixture will deflate a little, looking like cake batter in consistency)
- Stir in the pistachios and chocolate chips
- Spoon onto prepared baking tray and spread into the rough shape of a log – the batter will be soft, so don’t worry if the shape isn’t too precise
- Bake on low oven shelf for approx. 35 mins
- Insert skewer into various spots of the cantucci to test if ready due to the melted chocolate
- Remove from oven and allow to cool for approx 20 minutes
- Reduce the oven temperature 150C
- On a chopping board cut cantucci into 1 cm wide slices with a serrated knife
- Arrange well-spaced on lined baking trays and bake a further 12 minutes
- Remove from oven, turn over and bake for another 12 minutes
- Cool on the tray
- If after cooling, the cantucci aren’t crunchy all the way through, return to the oven to bake a few more minutes
- Cantucci will keep up to 2 weeks in an airtight container.