academia barilla  December 2007

Double Dessert for New Year’s Eve: Cantucci with Vin Santo, and Lemon Zest Ciambella

At the same time, we think at the traditions in Italian cuisine [...]

At the same time, we think at the traditions in Italian cuisine to propose you the recipes for two traditional desserts: Home-made Cantucci (almond cookies) with Vin Santo, and a Lemon Zest Ciambella.
Academia Barilla recipes

(a recipe by Chef Lorenzo Boni)

- 4 1/2 cups flour
- 10 tablespoons butter
- 3/4 cup sugar
- 1 large egg
- 2 large egg yolks
- 4 cups almonds, whole and unpeeled
- 2 cups Vin Santo wine, chilled


Preheat oven to 350º F. Cream butter and sugar together, add remaining ingredients (except for the almonds) and mix together making sure to not over-mix. Add almonds and hand mix with a wooden spoon.

Place dough in a large zip lock bag. Cut tip of bag 1-1/2-inch wide. Squeeze dough onto a parchment paper lined baking sheet, making a rope, about 1 1/2-inches wide. Makes about 8 ropes.

Bake for 25 minutes. Remove from oven but leave the oven on.

Cool Cantucci on parchment paper lined baking sheet for about 10 minutes. When cool enough to handle, approximately 10 minutes, cut into 3/8-inch diagonal slices on cutting board. Do not allow Cantucci to cool completely before you cut or they will crumble.

Academia Barilla recipesPlace Cantucci slices on their side onto the baking sheet. Return to oven and bake another 15 minutes, or until crisp and golden in color.

Allow to cool and become crisp before serving. Dip Cantucci in additional chilled Vin Santo wine as the perfect ending to a fine meal.


Cantucci are traditionally enjoyed dipped in Vin Santo, a traditional sweet but strong wine on its way to be a liquor. If you want to try one of the best Vin Santo around (and available on the US market), we suggest to try Ruffino “Serelle” Vin Santo.

(a recipe by Chef Lorenzo Boni)

Academia Barilla recipes

- 2 lbs 3/4 oz flour
- 10 1/2 oz sugar
- 3 whole eggs
- 3 1/2 oz. butter
- 7 oz. baking powder
- 2 tablespoons finely chopped lemon zest
- milk, enough to thin
- 1/3 cup Marsala wine
- optional powdered sugar


Preheat an oven, on convection to 375 F.

Weigh the ingredients. Begin by mixing the sugar and softened butter, add the eggs, and mix until combined well.

In a separate bowl mix the flour and the baking powder. Stir the flour mixture into the egg butter mixture to form a thick batter. Thin with the Marsala wine and a touch of milk.

Prepare a disposable plastic pastry bag by cutting a diagonal (biased) hole that when the batter is squeezed out will be about three inches wide. Pipe the dough/batter onto baking sheets with parchment paper.

Be sure to make individual cakes about 12 inches long, about 3 inches wide. Leave a 3 inch gap in between.

Place in the oven and bake until risen and slightly browned. About 15 to 20 minutes.

MilkRemove the pans from the oven and place on a cooling rack. Once cool, sprinkle the top with powdered sugar for better results, then cut into a desired shape.

Serve with a glass of cold milk.


Maybe a glass of cold milk instead?


We hope you enjoyed our end-of the year gourmet menus for Christmas and New Tear’s Eve. Next year we will publish more and more recipes, Chef tips and culinary stories.

Happy 2008 to you all from the Academia Barilla Chefs Team!

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