Cantuccini and coffee, cantuccini and milk, cantuccini with ice cream, cantuccini just like so. They do brighten the day and are so, so simple to make. This variation uses saffron, adding an interesting twist. The saffron adds a strong and tender taste – I don’t know how else to describe it. Don’t believe this contradiction? Try for yourself and let me know how you would describe their taste.
Ingredients:
- 100g butter
- 0.1g saffron
- 2 eggs
- 120g sugar
- 300g all-purpose flour
- 1.5 tsp baking powder
- 100g almonds, peeled
Directions
- Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- In the microwave, or in a pot melt the butter together with the saffron.
- In a bowl, sift together all dry ingredients, add almonds, mix and set aside.
- In your standmixer, using the paddle attachment, whisk together, milk-saffron mixture and eggs.
- Add the dry ingredients to the egg-milk combination and mix until the dough has come together. This dough may be a bitsglossy and tsicky, but nevertheless should be easy to handle. If it sticks too much, add little potions of flour, until it reaches the desired consistency.
- Divide dough into three equal pieces and form even bars of equal size
- Place the three bars onto the baking dish, with equal distance among each other and to the rims of the baking dish.
- Bake in the middle of the oven for about 25 minutes.
- Remove from oven, and reduce oven heat to 125°C / 260°F while you cut the bars into 1cm /0.3″ thick pieces.
- Arrange these pieces on the baking sheet again – standing up – slim edge down. Bake another 15 minutes until they are golden brown and completely dry.
Source: Leila Lindholm: piece of cake, ISBN 978-3-03800-459-2
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This looks wonderful. I would love to have this with a cup of coffee… a lazy morning, newspaper… and cantuccini. Beautiful post!
I am intrigued by the saffron flavor…it sounds very unique! I’d love to have one of these for lunch with a cup of tea.
Your photos, as always, are quite beautiful and the recipe…delicious!
A group of friends I have met while in Washington hold an Iron Chef once a month. This month was saffron and I did not (repeat did not) want to be stuck with a paella or rissotto, or tangine… I wanted something NEW! I found this recipe and because of events did not think I could get the saffron in time from the coordinator and gave up hope. I met him the morning of, made this recipe a few hours before the competition and won third place (5 votes for me, 6 for second place and 7 for the win so it was VERY close). Thanks for the recipe, Ill be making it again!!
I also melted some quality Dark Chocolate and did a drizzle after I plated them. Presentation is everything and the chocolate added a nice touch.
Wow thanks for sharing and congratulations. I like your chocolate drizzle for presentation. Saffron can be found in several swedish recipe. I’ll post some in the future, e.g. saffronspankakor.
Oh man this looks delicious! Everything here looks so yummy! And your photographs are beautiful!
I recently launched my own blog http://www.prettygoodfood.com I’d love for you to check it out and let me know what you think! Thanks and Happy Cooking!
Beautiful cantuccini Hannah! They are one of my favorite types of cookies. I’m intrigued by the addition of saffron – sounds fantastic – and such a lovely colour too.
Thank you Patty! And I am happy this post got featured at baking is hot. I should actually start installing that badge.