SENIOR RESOURCES

Next month we will focus on Retirement and Assisted Living.

7920 W Kellogg Dr #200 Wichita, KS 67209

316-352-7305

Serving the Wichita Area with compassion, dignity, and respect.

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Lifelong Learning

Wichita State University is o ering six new Lifelong Learning courses this spring. The courses are FREE* for Kansas residents 60+ years old, if enrolled by February 8, 2023. All courses will be o ered in-person and online. In-person classes will be held at 1-3 pm at the Wichita State University Metropolitan Complex located at 5015 E. 29th St. North. Online classes are available. Students who select this option will receive a link via email each week to view the class on their own device. Students can choose to watch the link live during the class time or can watch the recording at their convenience.

Spring 2023 Courses+

Art of the Northern Renaissance and the Dutch Golden Age | Mondays, Feb. 27 & March 6, 20, 27

How Do Other Countries Handle Issues that Divide the U.S.? | Tuesdays, Feb. 28 & March 7, 21, 28

History of U.S. Foreign Policy | Wednesdays, March 1, 8, 22 & 29

When the Earth Shakes: The Geology of Earthquakes| Fridays, March 10, 24, 31 & April 7

The Origins of Musical Storytelling: A Global Perspective | Mondays, April 10, 17, 24 & May 1

The History of Detective Fiction | Tuesdays, April 11, 18, 25 & May 2 www.theactiveage.com

Registration opening soon!

Cantucci: Crispy Tuscan treats are a slam dunk

Here's an Italian import perfect for dessert or your next coffee break. Cantucci are Italian almond biscuits that originated in the Tuscan city of Prato. They’re delicious dipped in dessert wine, coffee or cappuccino. The recipe comes from Nonna Siriana Fumi of Tuscan Women Cook, a week-long cooking class held in Tuscany. Although you can make these using all-purpose flour, blending in some cake flour produces a more tender result.

Cantucci

3¼ cups all-purpose flour

¾ cup cake flour

1½ cups granulated sugar

2½ tsp baking powder

4 whole eggs

2 egg yolks

Grated zest of 1 whole orange and 1 whole lemon

7 oz. lightly toasted almonds or hazelnuts

Egg wash (1 whole egg lightly beaten)

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Stir together flours, sugar and baking powder in a large bowl. Transfer mixture to a worktable. Make a well in the center and pour eggs and zest. Knead the mixture until it starts to come together. Add almonds and knead until you have a firm, flexible dough. (This may also be done in a stand mixer using the dough hook.)

Divide dough in half. Roll each one into a log approximately 2 inches wide. Place them on parchment-paper-lined baking sheet. Brush each log lightly with egg wash.

Bake until the dough is slightly golden, about 30-35 minutes. Remove from oven and let cool for 15 minutes before cutting logs on the diagonal approximately ½-inch thick. For firmer cookies, return cut slices to the oven, reduce heat to 325 degrees and bake for 8–10 minutes. Makes 4 dozen.

Note: To toast almonds, preheat oven to 325 degrees. Place almonds on a rimmed baking sheet with parchment paper or foil. Roast 10-15 minutes.

Chocolate-Dipped Cantucci

12 oz. bittersweet or milk chocolate, chopped into chunks

1 tablespoon coconut oil or vegetable oil

One batch Cantucci cookies (see recipe left)

Directions: Melt chocolate and oil in a bowl set over simmering water. Stir occasionally until the chocolate is melted and smooth.

Line two baking sheets with silicone baking mats or non-stick parchment paper.

Dip one end of each cantucci about 1½ inches into the melted chocolate. Hold the cantucci over the bowl until it stops dripping then place on the prepared baking sheet.

Allow the chocolate to firm and set at room temperature but in a cool place.

Donate for chance to win Botanica family membership

Donate at least $50 to The Active Age, and you could win a family membership to Botanica. The Active Age will hold a drawing for a family membership each month for the next six months from among people on our “Honor Roll” list of donors. This month's winner is Herbert Cohlmia.

Donations may be made by calling 316942-5385; through our website, theactiveage. com; by mail to The Active Age, 125 S. West St., Suite 105, Wichita, KS, 67213; or in person at the same address.