Cantucci with dried apricots, saffron and almonds

Cantucci with dried apricots, saffron and almonds

Ingredients

• Butter, for greasing
• 500g self-raising flour, plus extra for dusting
• 500g caster sugar
• 1 tsp baking powder
• 3 eggs
• 2 egg yolks
• Pinch of saffron threads, crushed
• 125g almonds, in their skin
• 125g dried apricots

Method

1. Pre-heat the oven to 160°C.
2. Grease and flour two baking sheets.
3. Sift the flour, sugar, baking powder and a pinch of salt into a mound on a work surface and make a well in the centre.
4. Break two eggs into the well and add the egg yolks and saffron.
5. Gradually incorporate the dry ingredients with the wet until you form a dough.
6. Add the almonds and chopped apricots and mix well.
7. With floured hands, take small pieces at a time and shape into long rolls, 3-4cm and 1 cm thick.
8. Put the rolls on the prepared sheets.
9. Lightly beat the remaining egg in a small bowl and brush the tops of the biscuits. Bake for 30 mins.
10. Remove from the oven, and cut into 2-3cm pieces at an angle using a bread knife. At this stage the biscuits will still be quite soft so they are easy to cut.
11. Return to the oven for another 5 – 10 mins to firm up.
12. When completely cool, store in an airtight container.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June, 2016.