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Salted cantucci with olives and pistachios flavored with thistles

Salted cantucci with pistachios

The salted cantucci with pistachios with thistles and olives are perfect for those who want to prepare rustic and tasty appetizers. Here is the recipe!

Who said cantucci are just sweet? The recipe of the day is that of salty cantucci with pistachios enriched with green olives and thistles , a salty version different from the classic Tuscan desserts. As an alternative to green olives you can use black olives. Here is the recipe step by step!

Salted cantucci with pistachios
Salted cantucci with pistachios

Preparation of salted cantucci baked with olives and pistachios

  1. To prepare the salty cantucci with olives and pistachios, start by placing the flour on a cutting board or in a large bowl.
  2. Add the egg, diced butter, salt and milk.
  3. Cut the olives into slices and add them to the other ingredients.
  4. Continue adding the pistachios, the thistle cut into small cubes and the yeast and start kneading to obtain a homogeneous dough.
  5. Divide the dough into two loaves, place them on a baking sheet lined with parchment paper and mash them lightly.
  6. Brush the loaves with olive oil and bake in a preheated oven at 180 ° C for 20 minutes .
  7. After the first 20 minutes of cooking, cut the cantucci into slices, lower the oven temperature to 160 ° C and cook for another 15 minutes.
  8. Remove from the oven and let the salted cantucci with green olives and pistachios cool before serving.

If you like pistachios I suggest you try the pistachio crusted chicken breast , otherwise you can try the classic version of cantucci .


You can keep this recipe for delicious appetizers out of the fridge for about 1 week and in a special food container with a lid. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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