PISTACHIO AND CHOCOLATE CANTUCCI, cookies to dip in milk, easy and quick, baked in the oven or air fryer, perfect for a snack with vin santo.
I was craving breakfast cookies, but not the usual ones. I wanted something delicious, crunchy but with a tender heart, perfect for dipping in coffee or serving with a liqueur after dinner. And so they were born: the pistachio and chocolate cantucci, a tasty and original alternative to the classic almond cantucci.
I used simple ingredients: flour, sugar, eggs, pistachios, and plenty of dark chocolate, no butter! My cantucci are lactose-free and can be prepared in just a few minutes, with quick dough in a bowl, form the logs and bake them whole first, then slice them and let them become crispy. I baked them in an air fryer, but they turn out great in a traditional oven too.
The aroma? Incredible. Toasted pistachio pairs perfectly with the deliciousness of chocolate, and I warn you: one leads to another! These pistachio and dark chocolate cantucci are perfect for those who love traditional dry cookies but are looking for an extra touch. Crunchy outside, slightly soft inside, irresistible even as a gift.
Join me in the kitchen today for pistachio and chocolate cantucci.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1 pinch baking soda (or baking powder)
- 3 oz chopped pistachios
- 3 1/2 oz milk chocolate (or chips)
Steps
In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
Add the sifted flour with baking powder and a pinch of salt, mixing well until you obtain a firm dough.
Incorporate the chocolate chips and chopped pistachios.
Divide the dough in half and form two logs on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F for 25-30 minutes until golden or in an air fryer at 325°F for 15 minutes.
Cut the logs into 1/2 to 3/4 inch oblique slices and return to the oven for 10 minutes per side to make them crispy or in the air fryer for about 10 minutes, turning them.
Bon appétit
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PISTACHIO AND CHOCOLATE CANTUCCI
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Useful tips for making perfect cantucci:
Choose quality pistachios
Prefer those unsalted and already shelled, possibly from Bronte if you can find them. The taste will really make a difference!
Use dark chocolate chopped by hand
Chocolate chips are convenient, but if you want a more “homemade” result, coarsely chop a bar: the big chunks will make the cantucci irresistible.
Don’t overbake
Cantucci are baked twice, but be careful not to make them too hard. After the second baking, they will firm up as they cool.
Variations to try
With almonds instead of pistachios
Add some grated orange zest for a fresh touch
Without chocolate for a more classic version
Storage
Store them in a tin or glass jar with an airtight seal: they stay crunchy for 2-3 weeks.
How to serve
Perfect with coffee, tea, or to dip in vin santo or a mascarpone cream for an alternative dessert.
Homemade gift idea
Wrap them in a clear bag with a ribbon and a handwritten label: they make a delicious and original gift, especially at Christmas!
PISTACHIO AND CHOCOLATE CANTUCCI
Can I replace pistachios with other nuts?
Yes! Try them with almonds, hazelnuts, or pecans.
Can they be made without chocolate?
Sure, you’ll get more delicate cantucci, perfect for dipping.
How to store pistachio cantucci?
In an airtight jar or tin box, they last up to 2 weeks.
Can I use whole wheat flour?
Yes, but keep in mind that the dough will be slightly denser.
Do they come out well in an air fryer?
Absolutely yes! They’re perfect, cook in half the time, and remain crunchy.
