Serves 2
- 140grams Rice Flour
- 50grams Tapioca Flour
- 30grams Rice Starch
- 12grams Baking Powder
- 50grams Raw Honey
- 3pieces Yolks
- 50grams Zibibbo (or any other sweet wine)
- 5pieces dried Figs*
- 1piece dried Apricots (to keep the recipe more traditional you can replace dried fruit with 100 gr Almonds + 20 gr Walnuts.)
- 1tablespoon Honey for dusting
- Preheat the oven to 350 F.
Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.
Shape the dough into a stick loaf, heat up 1 Tbsp of honey for a few seconds and use it to dust the top of the dough.
Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.
Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.
Take them out and let them cool down completely until crunchy.
By Ambra Torelli
Author Notes: Foodwise Tuscany is one of the best regions in Italy. From amazing “Schiacciata” (a flatbread drizzled with olive oil and sea salt crystals) to “Caciuc (…more)—Ambra Torelli
**Grabbed from: http://food52.com/recipes/52840-tuscan-style-gluten-free-cantucci