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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Combine all dry ingredients (flours and baking powder) in a bowl and mix well. | 3. 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. | 4. 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. | 5. 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. | 6. Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes. | 7. Take them out and let them cool down completely until crunchy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice flour	140	g		512.4	112.182	8.33	1.9880000000000002
tapioca flour	50			27208.0	6740.44	14.44	1.52
rice starch	30	g		26.7	0.0	5.94	0.15
baking powder	12			29.256	15.2904	0.0	0.0
honey	50		raw	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
wine	50		sweet	2270.5	32.265	4.78	0.0
fig	5			-	-	-	-
apricot	1			74.4	17.236	2.17	0.6045
honey	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.