Gluten free chestnut and chocolate Cantucci
My Gluten free chestnut and chocolate Cantucci are a delicious and light variant of the classic Tuscan cantucci. Biscuits prepared without butter, without oil and without lactose, also perfect for those intolerant to milk.
They are fragrant and scented, the dough is quick and easy, it can be prepared in a few minutes. I added a small percentage of ammonia to sweets to make them even softer. They have a crunchy texture but not too much, perfect for soaking.
I recommend them for breakfast with a good cappuccino or as a snack with a good scented cinnamon tea, but also as a dessert at the end of a meal, accompanied by an excellent Vin Santo!
My slightly rustic version will appeal to young and old alike.
What are you waiting for? We prepare these wonderful gluten free chestnut and chocolate Cantucci!
250 g of Rice Flour
80 g of Chestnut Flour
20 g of Almond Flour
100 g of zero fat Greek yogurt
80 g of Coconut Sugar
100 g of Almonds
50 g of Dark Chocolate 85%
1 tsp of Ammonia for sweets
1 tsp of Yeast
1 Mandarin Juice
25 ml of Sugar free Almond milk
Preheat the oven 180 degrees.
In a bowl, put the eggs, sugar and tangerine juice. Whip until the mixture is smooth and fluffy. Add the sifted flours and continue to mix, pour in the milk and yogurt.
Incorporate the coarsely chopped chocolate, whole almonds, finally the yeast and ammonia, mix all the ingredients.
Form two loaves, put them on a baking sheet lined with baking paper, bake for 25 minutes at 180 degrees.
Remove the cantucci from the oven, cut into slices while still hot, put them back on the pan and cook for another 5/7 minutes. Let them cool on a grid.
Your Cantucci are ready!