Sunday morning I made a batch of chocolate hazelnut cantucci -- man, I love cantucci. (These are commonly called biscotti in the States.) I was first introduced to them by a friend, Lois, who lived her retirement years in a restored farmhouse in Umbria -- an Umbrian farmhouse with a Tuscan view. Each time we shared a meal with her, she would insist on ending it with cantucci dipped in vin santo, a dessert wine. I miss her. We all have such heartfelt memories of this incredible woman and her warm and inviting home.
I learned to make the cantucci in a cooking class I recently took here. (I hope to write a bit about it soon; I thought I'd try to duplicate a recipe or two before doing so.) It's so incredibly easy to do.
I've wrapped them up tightly and plan to share them along with a bottle of vin santo with a couple of friends I'll be visiting soon. The good things in life are better when shared with those you hold dear. Thanks, dear Lois, for sharing cantucci with me. Thanks, Chef Mauro, for sharing your passion with me.
Yummy! Are you going to share the recipe. Pretty please!
ReplyDeleteThese look extra yummy as I have only ever had hazelnut cantucci with vino snato before, love the idea of chocolate ones.
ReplyDeleteThat looks wonderful Dana! How fun to take a cooking class. Is this the first one you've taken? I just recently took an Indian cooking class here in Lux. We learned how to make a starter, 2 mains and a dessert. It was so fun. I would love to do it again. Great pictures too. I can taste the chocolate through the screen.
ReplyDeleteThose are new to me. I only know the non-chocolate almond cantucci/biscotti di Prato! They're such a nice way to end dinner, and a good excuse to sit around the table a little longer!
ReplyDeleteKelleyn: They are very yummy. I'm craving one at this moment. I have this thing for hazelnuts and chocolate together.
ReplyDeleteLindy: I don't know that I've ever seen them before either, now that I think about it. I hope to try a traditional recipe soon.
Katy: I've taken other classes, always Italian. This is by far my favorite. I would love to take an Indian cooking class. How lucky.
I'm working with a 50 mm prime lens and color balance. When it works, it really works. Thanks for noticing.
Francesca: I like them for breakfast, too :)
Happy Day.
D