It is a public holiday on the island today and the name comes in all sorts of forms but to all the Josephs and Josephines I know and those i have yet to know, a happy feast day ! Happy Zeppoli Day !
Yesterday we were treated to the most brilliant natural light, something that many here take for granted because they have never been deprived of it. I get notes from some readers to tell me that I help to brighten their day and I thank you. The feedback means a lot to me and I am sharing a photo i took yesterday from outside the office where I had a meeting. For me this is a picture of hope.
From the darkness I am looking at the bright light, I try to find my wings and I want to learn to fly again. It is not difficult to find my wings, nor is it to fly, the difficulty is to find the will, the energy to break away from the dark, to set free from the fear, the immobilization. Hope is bitter sweet and exposes us to disappointment. And without the bitter sweetness, I remain in the dark, a mere existence. I look at the brightness a few steps from where I stand, I feel positive and I start to polish my wings. And to those who write to me, do look at the light, it is full of hope and there will be disappointments, but it is for living life and those wings are waiting to go !
But before you do so you must make some of Nadia’s Cantucci… It is not only fun and therapeutic making them especially with my two best girls ever but they are amazing with a cup of tea or coffee in the middle of the day and great to have after a meal if you fancy something sweet with not too many calories…
180g soft butter
275 g Sugar
10g baking powder
Pinch of salt
500g strong (00) flour or in the US bread flour
1/2 teaspoon Ground aniseed
115g Whole almonds, skin on
Preheat the oven to 150C.
Cream butter and sugar until fluffy and pale.
Add the eggs one by one and allow to mix in before adding the next one.
Fold in all the other ingredients except for the almonds.
Lightly roast the almonds and chop.
Work into the mixture.
Dust your work top with flour. Form the dough into long sausage shapes and flatten the tops a bit OR place the mixture into a piping bag without a nozzle and pipe it as Nadia does onto a baking sheet.
Bake for about 20 minutes.
Allow to cool.
Cut up into thickish slices.
Place on a baking sheet and return to a cool over at 120C for 10 minutes.
watch them, you don’t want brown Cantucci.