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Hazelnut, Chocolate and Dried Cherry Chai Cantucci

Course Baking
Cuisine Italian
Keyword biscotti, cantucci, hazelnuts
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Servings 24 cookies

Ingredients

Chai Spices

  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cardamom
  • 1/8 tsp cloves
  • 1/8 coriander
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch white pepper

Cantucci

  • 2 Large Eggs
  • 250 g (1 cup plus 2 tbsp) Granulated Sugar
  • 260 g (2 cups plus 2 tbsp) AP Flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100 g (2/3 cup) Hazelnuts, chopped
  • 75 g (1/2 cup) Dark Chocolate chunks or chips
  • 75 g (1/2 cup) Dried Cherries
  • 1 egg white
  • 1/4 cup flaked almonds you may not use all of this

Instructions

  1. Preheat the oven to 350F (180C) Line a large baking sheet with parchment paper. You may need to use two sheets if they are smaller.
  2. Blend the chai spices together in a small bowl and set aside.
  3. Combine the eggs with the sugar in the bowl of a stand mixer and blend on medium for around 10 minutes.
  4. Add the chai spice blend and combine till incorporated.
  5. Combine flour, baking powder and salt in a medium bowl. Add the chopped hazelnuts, chocolate and hazelnuts, and mix well.

  6. Add this to the egg and sugar mixture in three equal portions, blending well on slow speed between additions. The dough will be dense, or a little stiff.

  7. Pat the dough into two logs on the baking tray(s). They should be roughly 25 cm (11 inches) long and 9 cm (3 1/2 inches) wide.

  8. Beat the egg white with a fork, and brush the tops of the two logs with it. Sprinkle the logs with the sliced almonds. Press them gently into the egg whites.

  9. Bake for 25 minutes until they are firm to the touch. Remove the baking sheet(s) from the oven and let them cool for about 10 minutes. Meanwhile, reduce the heat to 325F (165C)

  10. Using a good serrated knife, slice each log diagonally into 2 cm (3/4 inch) slices. Use a good back and forth sawing motion, not pushing down into the log. Place the slices on a cut side on the parchment paper.

  11. Return the baking sheets to the oven and bake for 10 minutes. Turn the cookies over and bake for another 10 minutes.
  12. Let cool on the baking sheet.

Recipe Notes

I was inspired by Patisserie Makes Perfect Hazelnut and Dried Cranberry Biscotti, here.  But I did make some adjustments.