Comments on: Cantucci...Cantuccini...Biscotti...?

By: Ann Pulisciano

Ann Pulisciano — Thu, 14 Jan 2010 11:46:20 +0000

What flour do we use, plain or Self Raising please? recipe doesn't say. Thanks, Ann. Hi Ann, just corrected it, all-purpose flour it is :)

By: Juls

Juls — Wed, 02 Sep 2009 12:58:41 +0000

Great recipe! I've just posted mine about cantuccini and I find them very similar! you have really hit the point with this Tuscan recipe!
By the way, your blog... no words! amazing and breathtaking! I'll bookmark it!
ciao from Tuscany
Juls

By: Cantucci di Siena « lamiacucina

Cantucci di Siena « lamiacucina — Wed, 24 Jun 2009 02:05:16 +0000

[...] sie lieber klassisch will, findet bei genussmousse oder anice e cannella, Einfachkoestlich oder delicious days gute [...]

By: myriam vella

myriam vella — Wed, 08 Apr 2009 18:43:04 +0000

have just to-day looked up and found your recipe for the really delicious cantuccini.we all loved them and am including them in Easter hampers.however should the dough be very sticky?mine was and i had to add more & more flour as i couldn't manage it.they still turned out beautiful but some broke at the edges &aren't presentable..what went wrong&why was my dough so sticky?.....many thanks for sumptuous cantuccini.-Myriam,Malta. 08-04-09

By: Daniela

Daniela — Tue, 30 Dec 2008 11:09:35 +0000

It's the first time that I heard about Pinoli Cantuccini... They are looking great and I think they are worth trying.

By: Kaffeebohne » Blog Archiv » Caramel Walnut Biscotti

Kaffeebohne » Blog Archiv » Caramel Walnut Biscotti — Fri, 22 Aug 2008 12:41:03 +0000

[...] einen Blogeintrag von delicious:days bin ich auf das Biscotti Buch von Lou Seibert Pappas aufmerksam geworden. Damals hatte ich das [...]