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@noniramu3: Tragedi Ekologis Bukan Panggung Komedi Politik

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Wednesday 02 September 2026 09:02:33 GMT
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I have so many unhinged snaps in the bank
I have so many unhinged snaps in the bank
جميع الحقوق محفوظة @مختلف #السعوديه🇸🇦💚 #ابودكاست_الثامنه #ترندات_تيك_توك #بودكاست #اكسبلورexplore
جميع الحقوق محفوظة @مختلف #السعوديه🇸🇦💚 #ابودكاست_الثامنه #ترندات_تيك_توك #بودكاست #اكسبلورexplore
Cantucci There are few biscuits more iconically Tuscan than Cantucci. 🇮🇹 These crunchy almond biscuits have been enjoyed for centuries and are traditionally served with a glass of Vin Santo, a local dessert wine, where they’re meant to be dipped before eating. Unlike many biscuits, they’re baked twice—that’s exactly where the name biscotti comes from: bis (twice) and cotti (cooked). ✨ Makes 10–12 cantucci Ingredients • 200g plain/00 flour • 100g caster sugar • 2 tsp honey • 100g whole almonds (½ roughly chopped, ½ left whole) • 6g baking powder • 2 eggs • Zest of ½ an orange • Zest of ½ a lemon • 1 tsp vanilla extract • Pinch of salt Method 1. Preheat oven to 170°C (340°F) and line a baking tray with baking paper. 2. In a large bowl, combine the flour, sugar, baking powder, almonds and salt. 3. Add the eggs, honey, vanilla, orange zest and lemon zest and mix until a dough forms. 4. Turn the dough onto a lightly floured surface and shape into a log. 5. Bake for 20–25 minutes, until golden and firm. 6. Remove from the oven and allow to cool for 15-20 minutes. 7. Using a serrated knife, slice into 1.5-2cm thick biscuits. 8. Lay the slices cut-side down and return to the oven for 10 at 160C or 320F minutes until crisp and golden. *recipe from Francesco Mattana Perfect with coffee… or, if you want to enjoy them like they do in Tuscany, dip them into a little Vin Santo. Have you tried authentic cantucci before? #AtCarlasTable #Cantucci #Biscotti #TuscanFood #tuscanrecipes
Cantucci There are few biscuits more iconically Tuscan than Cantucci. 🇮🇹 These crunchy almond biscuits have been enjoyed for centuries and are traditionally served with a glass of Vin Santo, a local dessert wine, where they’re meant to be dipped before eating. Unlike many biscuits, they’re baked twice—that’s exactly where the name biscotti comes from: bis (twice) and cotti (cooked). ✨ Makes 10–12 cantucci Ingredients • 200g plain/00 flour • 100g caster sugar • 2 tsp honey • 100g whole almonds (½ roughly chopped, ½ left whole) • 6g baking powder • 2 eggs • Zest of ½ an orange • Zest of ½ a lemon • 1 tsp vanilla extract • Pinch of salt Method 1. Preheat oven to 170°C (340°F) and line a baking tray with baking paper. 2. In a large bowl, combine the flour, sugar, baking powder, almonds and salt. 3. Add the eggs, honey, vanilla, orange zest and lemon zest and mix until a dough forms. 4. Turn the dough onto a lightly floured surface and shape into a log. 5. Bake for 20–25 minutes, until golden and firm. 6. Remove from the oven and allow to cool for 15-20 minutes. 7. Using a serrated knife, slice into 1.5-2cm thick biscuits. 8. Lay the slices cut-side down and return to the oven for 10 at 160C or 320F minutes until crisp and golden. *recipe from Francesco Mattana Perfect with coffee… or, if you want to enjoy them like they do in Tuscany, dip them into a little Vin Santo. Have you tried authentic cantucci before? #AtCarlasTable #Cantucci #Biscotti #TuscanFood #tuscanrecipes


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