SAVORY CANTUCCI Today I propose the recipe for savory cantucci, extremely tasty and fun cookies to present at a buffet or for an aperitif. To prepare these cantucci, we will make a kind of savory shortcrust pastry that we will then enrich with the ingredients we prefer, at the end of the recipe I will give some suggestions, today I tried to make them with dried tomatoes and olives. Now follow me to the kitchen, I’ll explain the recipe for savory cantucci!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: About 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 81.47 (Kcal)
- Carbohydrates 8.71 (g) of which sugars 1.11 (g)
- Proteins 2.98 (g)
- Fat 4.15 (g) of which saturated 2.50 (g)of which unsaturated 1.56 (g)
- Fibers 0.54 (g)
- Sodium 63.37 (mg)
Indicative values for a portion of 15 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 for about 25 savory cantucci
- 2 cups all-purpose flour
- 2 eggs
- 1 cup grated Parmesan cheese
- 6 tbsps butter
- to taste salt
- to taste pepper
- 6 dried tomatoes
- 2 tbsps black olives
- 1 tsp instant yeast for savory preparations
Preparation of savory cantucci
As you can read, it will take very little time to prepare these cantucci, but it is important to let the dough rest in the fridge for about an hour so that it can be worked more easily.
In the bowl of the mixer (if you don’t have a mixer, you can easily work by hand following the same procedure) put the flour, yeast, Parmesan, salt, pepper, and cold butter cut into pieces. Start the paddle attachment and as soon as the dough is sandy add the two eggs and continue kneading until a soft dough is obtained. In the final phase, add the dried tomatoes cut into small pieces and the coarsely chopped olives.
Now take the dough, place it on the work surface and divide it in half, then we will make two logs that we will leave to rest on a baking tray covered with parchment paper, covered with wrap, in the fridge for at least an hour.
After the resting time, turn on the oven in static mode at 350°F and bake our logs for about 15 minutes, after which we take them out and let them cool for about 30 minutes.
Pay attention to this step, once cooled we can cut our logs into pieces about 1/2 to 3/4 inches wide, but it is essential that they are almost at room temperature otherwise they will crumble.
Once the cantucci are cut, place them back on the tray and put them back in the oven for another 10/12 minutes or so until they are well golden.
Once out of the oven, let our cantucci rest and when they are completely cool, we can enjoy them in all their goodness!
Frequently Asked Questions
In this section you will find answers to frequently asked questions, if you do not find the answer you need here, do not hesitate to write to me and I will be happy to answer you!
How do I store savory cantucci?
In a tin box for 3/4 days.
How can I season them?
If we don’t have dried tomatoes or olives, we can make them plain by increasing the amount of Parmesan by 2 tbsps (total 1 1/4 cups) and maybe adding some chopped pistachios.
What if I don’t like Parmesan?
If you love stronger flavors, replace the Parmesan with Pecorino Romano.
