Cantucchini mit Pistazien & Sauerkirschen, weiße Erdbeerschokolade mit Minze Cantucchini with Pistachios and Sour Cherries, White Strawberry-Chocolate with Mint

weiße Erdbeerschokolade mit Minze

Das gab es für meine Tauschpartnerin Jasmin von Elbmadame zur Very Berry Ausgabe von Post aus meiner Küche!

Cantucchini mit Pistazien und Sauerkirschen

Hier hat Jasmin auch schon über mein Päckchen gebloggt! Es kam sehr gut an und das freut mich natürlich sehr.

weiße Erdbeerschokolade mit Minze

Very Berry ist ein superschönes Thema, allerdings auch schwierig umzusetzen. Beeren und vieles was man daraus herstellt ist eben schnell verderblich. Leider durften das auch ein paar Teilnehmer erfahren und haben diesmal schlechte Erfahrungen gemacht. Schade! Wo doch Post aus meiner Küche so eine schöne Idee ist. Ich wünsche mir, dass diejenigen, die enttäuscht wurden beim nächsten Thema nochmal darübernachdenken und es nochmal versuchen und diejenigen die enttäuscht haben darüber nachdenken warum und sich die Netiquette zu Herzen nehmen.

Cantucchini mit Pistazien und Sauerkirschen

Ich selber hatte echtes Glück, dass alles so gut ankam, schließlich habe ich bei 30°C mit Schokolade hantiert. Kurzerhand habe ich das ganze Päckchen einen Tag tiefgefroren. Anscheinend hat es was gebracht und alles ist heil angekommen.

weiße Erdbeerschokolade mit Minze

Ich freue mich schon sehr auf das nächste Thema und hoffe wieder so eine tolle Tauschpartnerin wie Jasmin zu bekommen.

weiße Erdbeerschokolade mit Minze

Vor zwei Jahren: Friandaises mit roten Johannisbeeren

Cantucchini mit Pistazien und Sauerkirschen, weiße Erdbeerschokolade mit Minze

 

 

weiße Erdbeerschokolade mit Minze

White Strawberry-Chocolate with Mint

I made this for my exchange partner Jasmin from Elbmadame for the current issue of „Post aus meiner Küche“ ( „Mail from my kitchen“) with the theme Very Berry!

Cantucchini with Pistachios and Sour Cherries

Jasmin already blogged about my parcel here! She really liked it and that makes me very very happy.

White Strawberry-Chocolate with Mint

Very Berry is a great theme, but also difficult to put into practice, if you want to send it by mail. Berries are easy perishable and a lot of things you make with them, too. Unfortunately some participants had to made this experience. What a pity! As Post aus meiner Küche is such a sweet idea. I wish, that those who had been disappointed, will think about it at the next theme and will try again and those who let others down will think about why and take the Netiquette to heart.

Cantucchini with Pistachios and Sour Cherries

I was really lucky myself, that everything was delivered in good shape, since I used a lot of chocolate, while we had temperatures about 30° C in the south here. Unceremoniously I froze the whole parcel. As it seems that was the right choice.

Cantucchini with Pistachios and Sour Cherries, White Strawberry-Chocolate with Mint

I’m looking forward to the next theme and hope I’ll get an exchange partner, as sweet as Jasmin.

White Strawberry-Chocolate with Mint

Two years ago: Red Currant Friandaises

White Strawberry-Chocolate with Mint

 

 

White Strawberry-Chocolate with Mint

CantucchiniCantucchini

Update: Für das deutsche Rezept nach unten scrollen.

Last week I visited my beloved hometown. One evening I was out in a restaurant, where I ordered a chai tea after dinner. On the plate with the tea, there it was: a cantucchini, also known as biscotti di Prato (to be correct: it’s one biscotto and several biscotti). An Italian cookie specialty.

Cantucchini

Something I’ve never liked. That’s because every time, when I lied my hands on one of these, they were hard like a rock (literally). They were no fun to eat. And so they had no specific taste to me. Because how do you taste something, that doesn’t dissolve in your mouth?

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

Cantucchini

It was crisp, maybe a bit more than crisp, but that’s ok, because it was slightly dense and chewy and not that hard in the middle. It was even tasty. I wondered where the rock-biscotti came from in the last 15 years and what the people had done with them.

Cantucchini

Later that week I was still thinking about that biscotto. I searched the internet and found a recipe, which I baked yesterday. And I really like them. They are firm and crisp outside, and dense and chewy and a bit soft inside. Slightly sweet and spiked with big almond pieces.

The cookies are baked twice, thus they get there hardness. These are very ancient cookies and baking them twice makes them storable for a long time. Of course, if you like them very hard bake them a bit longer.

Cantucchini

Cantucchini

Cantucchini

Last week I visited my beloved hometown. One evening I was out in a restaurant, where I ordered a chai tea after dinner. On the plate with the tea, there it was: a cantucchini, also known as biscotti di Prato (to be correct: it’s one biscotto and several biscotti). An Italian cookie specialty.

Cantucchini

Something I’ve never liked. That’s because every time, when I lied my hands on one of these, they were hard like a rock (literally). They were no fun to eat. And so they had no specific taste to me. Because how do you taste something, that doesn’t dissolve in your mouth?

But of course, I took the cantucchini in my hand and gave it a try. I just can’t say no to any cookie. And then it happened… it wasn’t hard like a rock!

Cantucchini

It was crisp, maybe a bit more than crisp, but that’s ok, because it was slightly dense and chewy and not that hard in the middle. It was even tasty. I wondered where the rock-biscotti came from in the last 15 years and what the people had done with them.

Cantucchini

Later that week I was still thinking about that biscotto. I searched the internet and found a recipe, which I baked yesterday. And I really like them. They are firm and crisp outside, and dense and chewy and a bit soft inside. Slightly sweet and spiked with big almond pieces.

The cookies are baked twice, thus they get there hardness. These are very ancient cookies and baking them twice makes them storable for a long time. Of course, if you like them very hard bake them a bit longer.

Cantucchini

Cantucchini

Cantucchini