Cantuccini biscuits with chestnut flour, chocolate and candied oranges
100 g sifted chestnut flour
50 g soft white flour
50 g wheat starch or cornflour
10 g sachet of vanilla baking powder
1 pinch of salt
90 g granulated sugar
1 whole egg + 1 egg yolk
50 g softened butter
40 g chocolate, part finely chopped and part roughly chopped
60 g of candied orange peel, diced
a hint of cinnamon
Add the baking powder, salt, cinnamon and chocolate to the flours and form a mound in them on the pastry board. Add the little pieces of butter and the eggs into the middle and start to mix together, slowly incorporating all the candied fruit. Knead the dough briefly and make a ball. Put it into the fridge for about 1 hour.
Then create some strips on a baking tray, which is greased or lined with greased oven paper, and bake in the oven at 180 °C for about 15 mins, then remove the baking tray from the oven. Cut the cantucci biscuits and put them back into the oven and finish cooking them at the same temperature for another 10-12 mins.