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Savory Cantucci with Gorgonzola and Walnuts
Savory Cantucci with Gorgonzola and Walnuts are a delicious savory twist on the classic Italian cantucci.Traditional Tuscan cantucci are among the most famous Italian desserts, but in this savory version they transform into irresistible bite-sized treats, perfect for appetizers and aperitivo moments.
Ingredients
- 150 g gorgonzola cheese - 5.3 oz
- 250 g all-purpose flour - 2 cups
- 100 g grated Parmigiano Reggiano - 1 cup
- 60 g walnuts - ½ cup, roughly chopped
- 130 g whole raw almonds - 1 cup
- 50 g unsalted butter - 1.8 oz
- 2 medium eggs
- 1 teaspoon baking soda
- nutmeg - to taste
- salt - to taste
- ground black pepper - to taste
Instructions
Make the Dough
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the dough hook, combine the sifted all-purpose flour and baking soda.
- Add the grated Parmigiano Reggiano and the softened butter to the flour mixture. Season with salt and freshly ground black pepper, then grate in a little nutmeg.
- Add the gorgonzola cheese, broken into small pieces. Start mixing on low speed until the ingredients begin to come together.
- Add the eggs and continue kneading until a smooth, cohesive dough forms and pulls away from the sides of the bowl. This may take a few minutes.
- Add the walnuts, roughly chopped, and the whole almonds. Mix briefly, just until the nuts are evenly incorporated.
- Transfer the dough to a lightly floured work surface and knead it gently by hand for a minute, making sure the nuts are well distributed throughout the dough.
- Divide the dough in half.
- shape each portion into a long log about 12 inches (30 cm) long. Place the logs on the prepared baking sheet, spacing them slightly apart.
- Bake in a static oven at 190°C (375°F) for around 20 minutes, until the logs are lightly golden and firm to the touch. If using a fan oven, bake at 170°C (340°F) for about 15 minutes.
- Remove the logs from the oven and let them cool for about 5 to 10 minutes, just until they are easy to handle but still warm.
Make the Savory Cantucci
- Using a sharp serrated knife, slice the logs diagonally into biscotti about ½ to ¾ inch (1 to 1.5 cm) thick.
- Arrange the sliced cantucci cut-side down on the baking sheet and return them to the oven to dry and crisp.
- Bake in a static oven at 340°F (170°C) for 10 to 15 minutes, turning them once if needed, until the savory cantucci are dry and crunchy. In a fan oven, bake at 300°F (150°C) for about 5 to 10 minutes.
- Remove the savory cantucci with gorgonzola from the oven and let them cool completely before serving. They will continue to crisp as they cool.
Nutrition
Serving: 100gCalories: 115kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 152mgPotassium: 70mgFiber: 1gSugar: 0.3gVitamin A: 122IUVitamin C: 0.03mgCalcium: 83mgIron: 1mg
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