Pistachio and Sour Cherry Cantuccini

by Leah Halmagyi


  • 500g plain four
  • ¼ cup rye flour
  • 1½ tsp baking powder
  • 200g pistachio kernels
  • 200g dried sour cherries
  • 4 eggs
  • 2 Tbsp Amaretto liqueur
  • 2 tsp natural vanilla extract
  • 1 tsp orange bitters


1 Preheat oven to 170°C. Sift the flours and baking powders into a large bowl, then stir in the pistachios and cherries. Combine the eggs, Amaretto, vanilla and bitters in a second bowl, whisk well, then add to the flour mixture and beat until a dough forms.
2 Roll the dough into a 30cm log, then arrange on a lined oven tray and flatten slightly. Bake for 30 minutes, until golden. Cool on a wire rack, wrap in cling film, then refrigerate overnight.
3 Slice 1cm thick, arrange on wire racks set over oven trays, then bake at 100°C for 1 hour, until completely dry.