- Recipes
Fig cantucci – the best.
There’s still a tiny bit of time until the Christmas season, but a cookie along with your coffee is already a must.
Karsten Suhr
And what could be better than our ultimate cantuccini recipe with figs and spelt flour, to get the food processor, the oven, and yourself back into the baking game? Very simple and phenomenally delicious.
You need:
- 2 ½ cups spelt flour
- 2 pinches baking powder
- 2 tsp gingerbread spice
- 1 pinch of salt
- 2 eggs
- ¾ cup sugar (whole cane sugar works as well, tastes more caramelly)
- ¼ cup cold butter
- 5.3 oz dried figs, diced
- 5.3 oz whole almonds
How it’s done:
Mix the flour, baking powder, gingerbread spice, salt, and sugar. Add the butter and knead everything with your hands until crumbly. Then, add the eggs and mix again. Knead in the almonds and diced figs.
Form 3 rolls from the dough, place them on a baking tray lined with baking paper, flatten them a little. Bake at 320 °F° for 25-30 minutes until the rolls are golden brown. Remove from the oven and leave to cool slightly. Then cut the rolls into slices approx. 3 inches thick, spread them on the baking tray and bake for another 15 minutes. Leave to cool. Done.
The fig cantucci will keep for approx. 4 weeks in a tin. In a Mount Hagen coffee kitchen for approx. 4 days.
