Chocolate & Marmalade Cantuccini

If all else fails, there’s always the old chocolate and orange combo. Like chocolate and raspberry, it never fails. They keep forever so they’re worth making in bulk. Our recipe came from the excellent Frances Bissell’s Times Cook Book as, in fact, have many of our recipes. Sadly, I don’t think it is still in print.

 350 g Whole Unblanched Almonds
 150 g Hazelnuts
 300 g Plain White Flour
 250 g Granulated Sugar
 2 tsp Baking Powder
 40 g Butter (melted)
 4 Eggs (lightly beaten)
 175 g Chocolate Chips
 140 g Marmalade
 1 Egg plus equal amount of milk for glazing
Down to the cooking...
1

Place the almonds and hazelnuts in a roasting tray and quickly toast them in the oven.

2

Place ¼ of the nuts and sugar in a food processor and blitz and tip into a large bowl.

3

Stir in the flour, remaining sugar and baking powder.

4

Quickly pulse half the remaining nuts and add to the mix.

5

Add the remaining whole nuts, melted butter, chocolate chips, marmalade and beaten eggs.
Bring it together with your hands and knead lightly until everything is thoroughly combined.

6

Divide the dough into five pieces and roll into long sausages approx 3cm in diameter.
Carefully transfer to a silicon baking sheet on a baking tray and flatten the logs slightly.

7

Glaze with the egg and milk and bake (in the oven you turned on twenty minutes ago) at 190°C for 20-25 minutes until nicely golden brown. A skewer should come out clean.

8

Remove from the oven, turn off and, with the sharpest knife you have, cut the logs into 2cm diagonal slices.

9

Put them back in the tray and place in the bottom of the cooling oven for another fifteen minutes.
Open the oven door but leave them in to go on drying until completely cool.

Store in an airtight biscuit container.

Ingredients

 350 g Whole Unblanched Almonds
 150 g Hazelnuts
 300 g Plain White Flour
 250 g Granulated Sugar
 2 tsp Baking Powder
 40 g Butter (melted)
 4 Eggs (lightly beaten)
 175 g Chocolate Chips
 140 g Marmalade
 1 Egg plus equal amount of milk for glazing

Directions

Down to the cooking...
1

Place the almonds and hazelnuts in a roasting tray and quickly toast them in the oven.

2

Place ¼ of the nuts and sugar in a food processor and blitz and tip into a large bowl.

3

Stir in the flour, remaining sugar and baking powder.

4

Quickly pulse half the remaining nuts and add to the mix.

5

Add the remaining whole nuts, melted butter, chocolate chips, marmalade and beaten eggs.
Bring it together with your hands and knead lightly until everything is thoroughly combined.

6

Divide the dough into five pieces and roll into long sausages approx 3cm in diameter.
Carefully transfer to a silicon baking sheet on a baking tray and flatten the logs slightly.

7

Glaze with the egg and milk and bake (in the oven you turned on twenty minutes ago) at 190°C for 20-25 minutes until nicely golden brown. A skewer should come out clean.

8

Remove from the oven, turn off and, with the sharpest knife you have, cut the logs into 2cm diagonal slices.

9

Put them back in the tray and place in the bottom of the cooling oven for another fifteen minutes.
Open the oven door but leave them in to go on drying until completely cool.

Store in an airtight biscuit container.

Chocolate & Marmalade Cantuccini
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