Unlike the lard and pepper taralli, the raffaelucci cantucci do not need leavening and are perfect to accompany cold cuts, cheeses especially during the Easter period. They are also ideal to give as a gift or to enjoy on a picnic. They keep for several days.
Recipe taken from the web.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 402.44 (Kcal)
- Carbohydrates 39.52 (g) of which sugars 1.29 (g)
- Proteins 9.51 (g)
- Fat 24.47 (g) of which saturated 4.69 (g)of which unsaturated 10.66 (g)
- Fibers 2.91 (g)
- Sodium 79.84 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS RAFFAELUCCI
- 5.3 oz almonds (toasted with skin)
- 1.8 oz lard
- 6 whole black peppercorns
- to taste salt
- 1.6 cups all-purpose flour
- 1.6 cups Manitoba flour
- 3/4 cup semolina flour
- 1 cup water
- 1/2 cup extra virgin olive oil
- 1 packet instant yeast for savory preparations
- to taste lard (to brush)
RAFFAELUCCI PREPARATION
Crush the peppercorns with a knife. Put a small pot on the fire and melt the lard. Let it cool, add the oil, the almonds, and mix so that they are all well covered with the fat.
In another container sift the flours with the yeast, then add the pepper and the salt. Mix and then pour the fat with the almonds and the water.
Work with a spatula, then start kneading with your hands.Once you have obtained a smooth dough, form a ball, wrap it in cling film and let it rest for at least two hours in the refrigerator.
Subsequently, divide the dough into three equal parts, work them into small slightly flattened loaves, line the baking tray with baking paper, place them on top, and brush with plenty of melted lard.
Bake and cook for 30 minutes at 320°F in fan mode (preheated oven).When they are golden brown, take them out of the oven and let them cool on a cake rack.
When they are lukewarm, cut them sideways with a thickness of a couple of inches.
Now proceed to toast them: line the baking tray with baking paper and place the cantucci on it, toasting them at 320°F always in fan mode for about 15-20 minutes, turning them over.
Adriana’s Tip
They keep well in a tin box for several days.
