Cantuccini are hard cookies that you can find in many cafés in Italy served as a snack along tea or coffee. These cookies known as biscotti - which literally means twice cooked - originates from Tuscany. Cantuccini are very easy to make - just shape the dough into a loaf and bake. Then slice the loaf with a sharp knife and bake the cookies again. It's during this step that cantuccini becomes crispy.
In this recipe we don't bake a classic cantuccini with plain flour and almonds but rather unusual version with combination of flours (chestnut, spelt and oat), chocolate and pistachios.
The chestnut flour is a great ingredients in dessert recipes as it has its natural sweetness so we can reduce the amount of sugar in the recipe. We combined chestnut flour with small amount of spelt and oat flours to get interesting dough flavour and texture.
To bring these cookies a step further in the scale of indulgence, we stirred in a handfull of dark chocolate drops and whole pistachios. Grated orange zest is added to get fresh citrus flavour in the cantuccini.
In Tuscany, cantuccini are served at the end of meal with a glass of dessert wine, Vin santo, for dipping but you can also serve them with a tea or coffee.