Cantucci with Gorgonzola

Name: Cantucci with Gorgonzola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 30
Ingredients: Gorgonzola cheese sweet 5.3 oz; Type 00 flour 2 cups; Parmigiano Reggiano PDO cheese to grate 3.5 oz; Walnut kernels ½ cup; Pine nuts 2 oz; Butter 3 ½ tbsp; Eggs medium 2; Cream of tartar ½ tsp; Baking soda ¼ tsp; Nutmeg to taste; Fine salt to taste; Black pepper to taste

it de fr es br

121

Calories per serving

Vegetarian

Energy Kcal 121
Carbohydrates g 7.2
of which sugars g 0.8
Protein g 8.7
Fats g 6.4
of which saturated fat g 2.49
Fiber g 2.9
Cholesterol mg 34
Sodium mg 112

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Makes: 30 pieces
Cost: Low

PRESENTATION

Give your appetizer spread a savory twist with this delicious take on classic Tuscan cantucci. And look, typically known as a sweet almond biscuit, this gorgonzola cantucci recipe really switches it up with a unique flavor profile. Perfect for any gathering, for real. Instead of sweet notes, you'll dive into the bold, creamy taste of gorgonzola cheese in every bite.

Now, here's the thing—the addition of crunchy walnuts and pine nuts offers this great tender texture. Seriously good. Plus, bursts of tangy and salty flavors make these biscuits a top-notch pairing with wine or cocktails. In Tuscany, folks really like to enhance these Italian gorgonzola biscotti with extras like chopped olives or sun-dried tomatoes. Which is great. It adds layers of flavor that are fun to experiment with.

Even with these twists, they keep their biscuit shape. Pretty simple. All the nostalgia of the original cantucci but, you know, with a fresh, exciting taste. Surprise your guests with savory biscotti with gorgonzola on your appetizer platter, a choice that always catches people off guard. Can't go wrong. They’re incredibly simple to make, especially for last-minute prep if friends pop by unexpectedly or you’re crafting a special snack for the holidays.

During Christmas, these crispy biscuits are a beloved gift in Tuscany—fancy yet deceptively quick. To be honest, the dough keeps enough moisture so the cheese won't dry out. The nuts add that extra crunch everyone loves. This savory cantucci recipe is great for sharing. You can cut the biscuits into small pieces, making them easy for everyone to grab. Feel free to explore with different nuts or toss in some capers for extra bite—there’s no wrong way to enjoy them. From the first golden bite to the last, these gorgonzola and walnut cantucci really grab guests, often prompting them to ask, “What are these?” It’s a simple, tasty snack that fits right into any Italian-inspired gathering, ensuring your event is both memorable and delicious. Pretty much.

How to prepare Cantucci with Gorgonzola

To make the gorgonzola cantucci, start by toasting the pine nuts: place a pan on the stove and toast the pine nuts, stirring frequently to prevent them from burning 1. Let the pine nuts cool, then place them together with the walnuts in a mixer and coarsely chop them for a few moments, they should not be finely ground 2. Then proceed to prepare the dough for the cantucci: on a pastry board, sift the flour, cream of tartar, and baking soda and form the classic fountain. Pour the grated Parmigiano Reggiano cheese in the center 3, salt,

pepper 4 and flavor with a sprinkle of grated nutmeg 5. Also add the softened butter and gorgonzola 6.

Begin to mix the ingredients by hand 7, then add the whole eggs 8 and continue to knead to incorporate the eggs 9.

Lastly, add the chopped walnuts and pine nuts 10. At this point, shape the dough into two loaves about 12 inches long 11. Transfer the loaves onto a baking tray lined with parchment paper 12 and bake for 20 minutes in a static oven preheated to 375°F (or in a fan oven at 340°F for about 15 minutes).

After this time, remove the loaves 13, let them cool for a few minutes, and then cut them diagonally into cookies (or cantucci) about 0.5-0.6 inches thick 14. Place the cookies back on the tray and bake again in a preheated static oven at 340°F for about 10-15 minutes (or in a fan oven at 300°F for about 5-10 minutes). Remove the gorgonzola cantucci 15, let them cool, and then serve them.

Storage

The gorgonzola cantucci can be stored in a tin box for up to 5 days. Freezing is not recommended.

Advice

Leave every taste bud on alert, you readers: the more daring among you can replace the mild gorgonzola with the spicy one, the result will be a flavor bomb. Delicious, but fiery. A word to the wise is enough, right? If you're not among them, we suggest limiting the boldness to brie, taleggio, or camembert, or substituting pistachios for the walnuts and pine nuts: simpler, if you like, but much safer!

For the translation of some texts, artificial intelligence tools may have been used.

Cantucci with Gorgonzola

PRESENTATION

How to prepare Cantucci with Gorgonzola

Storage

Advice

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