Cantuccini ou Rosegones, en fait c'est à peu près la même chose. De délicieux biscuits secs (TRES durs) avec de goûteuses amandes entières, que l'on trempe soit dans un verre d'alcool (à la façon italienne) soit dans toute boisson de votre choix, thé, café, horchata ou chocolat chaud. Moi, je les aime même sans les tremper du tout, même s'il faut faire attention à ses dents.
Rosegones bien dorés |
On trouve les cantuccini et les rosegones dans le commerce- il y en a même chez Carrefour - mais il faut bien dire qu'ils sont rarement aussi bons que frais. Généralement peu généreux en termes d'amandes, il sont le plus souvent beaucoup moins durs et plus friables que les vrais bons biscuits faits maison. Alors si vous n'avez pas la chance d'habiter à côté d'un boulanger pâtissier amateur de douceurs italo-espagnoles, il ne vous reste qu'à les faire vous mêmes. Et fort heureusement, la recette n'est pas bien compliquée et requiert très peu d'ingrédients.
Ingrédients (pour une vingtaine de rosegones) :
10ml de vin doux type Moscatel
100g d'amandes entières avec peau
100g de sucre
150 à 200g de farine (la pâte ne doit pas trop coller)
1 sachet de levure chimique
2 oeufs
zestes de citron ou orange ou anis (facultatif)
Pré-chauffer le four à 180°C. Mélanger dans un bol la farine, le sucre et la levure, avec éventuellement les zestes d'agrumes ou les graines d'anis. Ajouter 1 œuf et le vin doux. Bien mélanger à la main pour obtenir une pâte uniforme. Suivant le type d'alcool et de farine, il peut être nécessaire d'ajouter un peu de farine pour obtenir une pâte bien consistante.
Mettre les amandes entières et malaxer puis former un demi-cercle d'environ 5 cm de diamètre. L'aplatir légèrement et le badigeonner avec l’œuf restant. Mettre au four 20mn.
Un cylindre appliti d'environ 5cm de large |
Sortir du four et (en faisant attention de ne pas se brûler !) couper immédiatement en tronçons d'environ 1.5cm. Ne pas utiliser un couteau à dents pour bien couper les amandes sans tout abîmer...
Faire recuire quelques minutes |
Remettre les rosegones à dorer 5 à 7 mn de chaque côté à 180°C.
Laisser refroidir sur une grille et déguster.
A la valenciana : trempé dans du chocolat chaud... Un délice ! |
Voilà, il ne vous reste plus qu'à vous prendre par la main et vous lancer dans l'aventure !
Bonne dégustation...
... et à très bientôt sur Les Arts d'Alexe !
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