In this household we love everything crispy, crunchy and crusty.
Do you remember your grandmother’s pie with that typical crispy crust that you would bite of? Yup, that’s what I’m talking about in this recipe.
The other day the boys asked for cookies and normally I would whip up the usual green tea cookies or oatmeal cookies. But then I remember those cantuccini’s from Sarah Britton of My New Roots (awesome site, go check it out!) I made last year.
The famous twice-baked cantuccini’s and yes they are different from biscotti, which simply means cookies in Italian. No, I’m talking about the real cantuccini’s what you bake twice. It makes all the difference. It’s crispy, crunchy, robust yet delicate thanks to the blueberries and lemon rinds.
Deep rich flavors from the spice mix and spelt flour make this recipe a winner. And did I tell you it’s darn easy to make? Besides, its ten times healthier than the store-bought stuff. Get your ingredients and let’s make it!
Blueberry Lemon Cantuccini
Recipe Type: Sweets
- 3 cups (360g) spelt flour
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp speculaas spice mix*
- 1/2 cup (100g) coconut sugar
- 2 organic eggs (make it vegan by replacing the eggs with 1/2 cup apple sauce)
- 1 tbsp melted virgin coconut oil
- lemon zest of 1 organic lemon
- 1/4 cup dried blueberries
- *Make your own spice mix:
- 5 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 tsp ground aniseed
- 1/2 tsp ground white pepper
- 1/2 tsp ground coriander seed
- 1/2 tsp ground ginger optional
- 1/2 tsp ground cardamom optional
- Pre-heat the oven at 170C. Put 1 baking sheet on the baking tray
- Mix the flour, baking powder, salt, spice mix together in a large mixing bowl
- Mix sugar, eggs, oil, zest in a medium mixing bowl
- Pour the wet sugar mixture into the flour bowl. Add the blueberries and combine mixture with your hands into a dough
- Cover the surface lightly with some flour and form 3 bars each of 7,5 cm wide and 2 cm thick (height) you can cut the ends with a sharp knife.
- Place the bars on the baking tray and bake for 25 minutes in the oven until edges become golden brown
- Take the bars from the oven and let cool for 15 minutes. Cut with a sharp knife slices of 2 cm thickness. Lay the sliced cantuccini’s back on the baking tray.
- Bake the cantuccini’s 5 minutes in the oven until golden brown. Flip them for more time and bake for another 5 minutes until golden brown.
- Cool them off so they can crisp up. Store the cookies up to 2 weeks in an airtight container, although they were finished within 2 days here.
Let me know when you made these! I would love to hear more from you.
You can find me on Instagram and use #melissasenduk if you have tried any of my recipes.