These gorgeous cantuccini are made from a recipe I adapted from Jeremy Lee from when he was at the Blue Print cafe. The recipe appeared in the Guardian in 2000. Jeremy credits his pastry chef 'Andeas' with the recipe which works wonderfully. Cantuccini last for ages in an airtight container and give all of the shop bought ones a run for their money. Traditionally served with vin santo the sweet Italian dessert wine but equally lovely dunked in cappuccino or any dark sweet wine or sherry.
Makes 36
Just some things to note about making them.
- Make sure the butter is soft when the icing sugar is added. Mix the butter and icing sugar together with a wooden spoon before beating with an electric mixer otherwise clouds of icing sugar rise from the bowl.
- Wash your hands before making the logs. Slightly moist hands make rolling the logs easier.
- Allow a couple of centimetres between the logs on the baking tray. They expand and spread a little while they cook.
Other than that just enjoy making them. They are delicious.
