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176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

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Cantucci alla Canapa

Enter doses, hydration and times. Hydration is computed automatically.

Hemp CantucciIllustrative image
MikiLab
MikiLab
Hemp Cantucci · 11/10/2026

🇮🇹Hemp Cantucci

Cantucci with almonds and hemp seeds

Recipe no. 176 · mikilab.de/176

Type 00 wheat flour 85% + hemp flour 15%

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Hemp Cantucci

Farina tipo 00 85% + farina di canapa 15% · Proof: 37 min · Difficulty: Medium
Flour1000 g
Salt2 g
Sugar600 g
Whole eggs400 g
Whole skin-on almonds300 g
Hulled hemp seeds100 g
Melted butter50 g
Baking powder16 g
Grated orange zest5 g

Baking: 180°C · 37 min

Method

1) In a bowl mix 850 g of type 00 flour, 150 g of hemp flour, 600 g of sugar, the baking powder (16 g), the salt (2 g) and the orange zest. 2) Add the eggs (400 g, about 8) and the lukewarm melted butter (50 g). Mix only until it holds together: it's a sticky dough, wet your hands with a little water. 3) Add the whole almonds (300 g) and the hemp seeds (100 g) and spread them evenly. 4) SHAPING: divide into 6 pieces and shape logs 4-5 cm wide and 2 cm high. Place them on a lined tray, well apart: they spread in the oven. 5) FIRST BAKE: conventional oven at 180 °C for 22-25 minutes, until golden and firm to the touch. 6) CUTTING: let them cool for 10 minutes, then slice diagonally 1.5 cm thick with a serrated knife. 7) SECOND BAKE: put the slices back in the oven, lying flat, at 150 °C for 10-12 minutes, turning them halfway, until dry. 8) Let them cool completely: in a tin they keep for a month. Lovely with dessert wine, coffee or milk.

Allergens: Gluten, Eggs, Milk, Tree nuts

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

On TikTokRecipe no. 176

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkTree nuts

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No additives
How it rises
direct dough
Salt
0,2 g per 100 g flour
Added fat
5 %
Added sugars
60 %
Flour
Farina tipo 00 85% + farina di canapa 15%

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabHemp Cantucci🥣1. Mixing5 min🤲2. Shaping🔥3. Baking180 °C · 37 min🌬️4. Coolingmikilab.de
Direct dough1000g flour180° · 37′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water0 g · 0%
Salt2 g · 0.2%
Sugar600 g · 60%
Whole eggs400 g · 40%
Whole skin-on almonds300 g · 30%
Hulled hemp seeds100 g · 10%
Melted butter50 g · 5%
Baking powder16 g · 1.6%
Grated orange zest5 g · 0.5%

Procedure

1) In a bowl mix 850 g of type 00 flour, 150 g of hemp flour, 600 g of sugar, the baking powder (16 g), the salt (2 g) and the orange zest. 2) Add the eggs (400 g, about 8) and the lukewarm melted butter (50 g). Mix only until it holds together: it's a sticky dough, wet your hands with a little water. 3) Add the whole almonds (300 g) and the hemp seeds (100 g) and spread them evenly. 4) SHAPING: divide into 6 pieces and shape logs 4-5 cm wide and 2 cm high. Place them on a lined tray, well apart: they spread in the oven. 5) FIRST BAKE: conventional oven at 180 °C for 22-25 minutes, until golden and firm to the touch. 6) CUTTING: let them cool for 10 minutes, then slice diagonally 1.5 cm thick with a serrated knife. 7) SECOND BAKE: put the slices back in the oven, lying flat, at 150 °C for 10-12 minutes, turning them halfway, until dry. 8) Let them cool completely: in a tin they keep for a month. Lovely with dessert wine, coffee or milk.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Tuscan cantucci with almonds and hemp seeds, with 15% hemp flour: baked twice, crunchy, for dunking. Makes about 150 cantucci. They contain tree nuts (almonds). Use only hemp flour and seeds sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.

Michele

Made with Michele's hands

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