I have already written two parts of our Italy travel ( if you have missed it, you can always find it here ). After every travel, as a tradition we publish a recipe from that region. So before moving onto the third segment of our travelogue, we have for you a dish that we learnt as a part of cooking class in Tuscany. Cantucci is a type of biscuit that is double baked to get the crunchy exterior. However you could also choose to have the softer version by avoiding the second bake and that is totally up to you. It is commonly a dinner dessert in Italy paired with wine. For us, it simply formed our tea time snacks. The recipe isn't all that time consuming and can be whipped up in under an hour or may be even lesser. I have to admit the end product was simply hard to take hands off from - you just end up going back for more. Here is the recipe for you. Recipe courtesy - Elizabetta, La Guida Farm House, Sinalunga, Italy Ingredients All purpose flour - 500 gm Sugar - 200...
Tale of a pair journalled as they continue their food quest,kitchen experiments,travels, explorations and something just random.