Thursday, December 21, 2006

White Chocolate & Lingonberry Cantuccini

Here's something slightly different! Cantuccini - that's small Italian cookies - is a favorite of mine to bake, since it's so easy. Perfect to wrap up in small bags and give away - and that's excellent for christmas. I've made several flavors before, but this one was new to me: white chocolate and lingonberries. I had some frozen lingonberries left over from this fall, so I used those. I know that many of you can't find lingonberries - but cranberries should work just as well. It's a great combination - the tangy berries contrast really well with the white chocolate. But I bet raspberries would be good too, or blueberries! Just make sure your berries are frozen, so they don't become a mushy mess.

The recipe is from "Två Systrars Söta" - a lovely cookbook with cakes and cookies, only available in Swedish. I had problems drying these out though - it took a lot longer than my usual cantuccini. But don't worry - you can just leave them in the oven until they're crisp. I ended up letting them sit there over night and it worked out well.

White Chocolate & Lingonberry Cantuccini
Makes about 60

100 g butter, at room temperature (tip: go ahead and blast fridge-cold butter in the microwave for half a minute at the lowest setting. Works wonderfully!)
200 ml sugar (about 180 g)
3 eggs
700 ml flour (about 450 g)
3 tsp baking powder
1 tsp vanilla sugar
1/2 tsp salt
100 g white chocolate, chopped
200 ml (a little more than 2/3 cup) frozen lingonberries

Heat the oven to 175°. Beat the butter and sugar until fluffy, add the eggs one at at a time and beat carefully. Add chocolate and the frozen berries. Mix the dry ingredients together - flour, baking powder and salt - and gradually add this to the dough.

Roll out into three long ropes, and put on a lined cookie sheet. Bake for 15 minutes. Remove from heat, lower the oven to 100°C, and cut the dough into thin cookies. Put back in the oven for half an hour or so to dry out. If they're not dry, turn the heat off and let the cookies dry for longer - even over night.

Recipe in Swedish:
Biscotti med vit choklad och lingon


Anonymous said...

So, you finally got this little lovely book as you had on your wishlist. Thanks for the tip how to use the lingonberries in a nice way. I must try them.

Anne said...

Oh, I've had this one for quite a while! I haven't posted much from it though (nor tried that much) - just the Sunflower Cookies, I think! :)

Anonymous said...

I love anything with white chocolate in it. These do look like they would make really great gifts.

Bendel said...

I saw you and your blog in the brittish magazine Olive today. Cool!

Anne said...

Kristen, that's exactly my thought. They're not so breakable and very easy to pack! :)

Bendel - oooh, it's out! I haven't seen it myself yet, but I'm very excited :)

Anonymous said...

Oh, these are great! I love their book and this recipe as well, even if I always insist of calling them the wrong name :-) I packed mine and sent them to the UK and they travelled really well.

Anonymous said...

looks yummy!

Rachael Narins said...

Hey doll! These are GLORIOUS. I love them! I too have some lingonberries, and now, something to do with them!

(Late Im sure, but I like the new photo too...quite sassy!)

...sorry about all the exclamation points, Im just excited!

Anonymous said...

Hej Anne!
I know exactly what you mean about cranberries and white chocolate being the perfect marriage. Last Xmas I baked Nigella's white chocolate and cranberrie cookies from "Feast" and they were delicious... Should you need the recipe it's in my blog...