[July] Blueberry, Almond, and Poppy Seed Cantuccini

First Blogger wasn't working...

... and then my computer crashed!

I managed to transfer these photos before it completely died on me, so here's July's biscotti recipe.

The recipe comes from Leela Cyd's beautiful blog tea cup tea; I discovered it through Saveur a few months ago and it instantly became a favourite.

Recently, I have vicariously been experiencing Europe through her gorgeous photos of Portugal and Italy (browse through her travel posts here).

Another way I benefited from Leela's travels: her recipe for Blueberry, Almond & Ginger Cantuccini. Cantuccini, I have learned, is similar to biscotti but there's a slightly different technique involved resulting in a bit of a different texture too. The egg whites are beaten with the sugar like meringue and then the yolks and other ingredients are mixed in.

I've adapted the recipe slightly; mostly by eliminating ingredients I didn't have (agave) or didn't want to use (ginger).

I sliced mine at a very sharp angle which resulted in jumbo-size biscotti, so I suggest you slice yours at a larger angle if you choose to slice diagonally. Otherwise, just slice straight across.

Blueberry, Almond, and Poppy Seed Cantuccini

adapted from Leela Cyd

2 egg whites
200g sugar
2 egg yolks

½ tsp vanilla
250g flour

½ tsp baking powder

¼ tsp salt
75g dried blueberries
100g almonds
3 tbs (blue) poppy seeds

1. Preheat the oven to 350⁰F (180⁰C).
2. In a large clean bowl, add the egg whites and beat with an electric mixer for about 2 minutes (the whites will form tiny bubbles and increase in volume as you beat them).
3. Add the sugar to the egg whites and beat for another 2 minutes until the mixture is thick and glossy.
4. In a separate small bowl, mix together the yolks and vanilla.
5. Gently fold the yolk mixture into the white mixture.
6. Sift together the flour and baking powder, stir in the salt, and carefully fold the flour mixture into the egg mixture.
7. Add the blueberries, almonds, and poppy seeds and gently fold in.
8. Grease a baking tray with veg table oil and line with wax paper or a Silpat, then lightly grease the wax paper or Silpat.. 
9. Divide the dough into two parts and place on the baking tray. Shape each half into a log, about 3 inches wide, 1 inch high and 8 inches long.
10. Bake the logs at 350⁰F for 20 minutes.
11. Remove from the oven and allow to cool. Turn the oven temperature down to 300⁰F (150⁰C).
12. When the logs have cooled, cut each log into ¾- to 1-inch slices, either at a slight angle or straight across.
13. Place the cantuccini back on the baking tray, cut side down, and bake for 20 minutes. Turn the cantuccini over onto their other side and bake for another 20 minutes.
14. Remove from the oven and place on a wire rack to cool completely.
15. Store in an airtight jar.