Spelt Cantuccini with Cranberries, White Chocolate and Candied Peel
I was pining for something sweet but not too unhealthy and whilst watching TV, saw a shot of beautiful Venice, a city that I have visited annually for the past 7-8 years, and this put me in mind of their wonderful Italian baking. A particular shop there sells all manner of Biscotti type delicacies as well as countless other delights but I always now pick up a bag of their gorgeous Cantuccini's which are nutty, citrusy and pretty darn addictive.
Having looked through a number of differing recipes I decided to concoct something myself to achieve the flavours I wanted. The addition of spelt here and the absence of any butter gave me the slightly more healthy element I was looking for and the zest and various extracts provided the citrus bite.
These came out very well, perhaps by more luck than judgement ! They have a pretty solid initial orange kick followed by the separate flavours of the cranberries and nuts. The quantity of chocolate I added I think was too little so you might like to up that should you choose to make these.
Pre-heat oven - fan oven 180 (200C, 400F, Gas Mark 6)
Prepare 2 baking trays with Baking Paper or Baking Parchment (not greaseproof paper !)
Blend eggs and sugar together, add in the other wet ingredients, then add the flours and baking powder.
If the mix seems too stiff at this point add a little milk until it smooths out.
Fold in the filling ingredients (fruit, nuts, chocolate)
Spread 1/2 mixture on each tray in a long rectangle about 1-2cm high. Use a spatula dipped in water to smooth the top suface.
Bake in oven for about 20mins until the mass is golden brown then remove from the oven.
Turn oven down to - fan oven 160 (180C, 350F, Gas Mark 4)
Allow to cool for 5 mins, peel off the baking paper, then use a bread knife to cut diagonal pieces about 2cm wide. Arrange these on the baking tray cut side up and bake again for a further 10-15 mins depending on how crunchy you like them.
Enjoy ! I certainly am !