Cantucci Recipe (Italian Almond Cookies)
Cantucci are delicious Italian cookies or biscuits originated from the Tuscan town of Prato. Their original name is ‘biscotti di Prato’ and one of their characteristics is that they are double baked biscuits. In fact, biscotti comes from the Latin ‘biscoctus’ which means twice baked.
Dating back thousand of centuries, these delicious dry cookies made from egg, butter, flour, and sugar are enriched with crunchy almonds, which make the combination with vin santo impossible to resist!
Vin santo is a fortified passito wine which goes through an extremely long and complex process. According to tradition, it must be slowly sipped in a small thin glass in order to make it last longer. It is chiefly in Tuscany that cantucci are typically dipped into the vin santo, making the biscuit deliciously soft.
Don’t worry if you don’t have vin santo at hand, as cantucci go perfectly with a cup of tea, milk, or coffee.
Cantucci – Italian Almond Cookies
- 300 g flour + extra for sprinkling
- 3 eggs +1 egg for greasing
- 100 g almonds
- 1/2 sachet baking powder
- 150 g sugar
- 1 tsp orange powder
- 1 tsp of vanilla essence
- 1 tsp of amaretto
- 1/2 tsp salt
How to make CANTUCCI
- The preparation of these cookies is quite simple.
- Heat the oven to 180 degrees. Place the almonds in a non-stick tray and bake for 10 minutes.
- Remove the tray from the oven and set the almonds aside.
- Mix the eggs with the sugar thoroughly until the mixture opens.
- Add the vanilla essence and a teaspoon of amaretto and mix.
- Separately, mix the flour with the salt, orange powder and baking powder.
- Put the flour over the egg mixture and start kneading.
- We will get a soft dough that we put on the worktop well floured and knead until we get a dough that is not sticky. Add flour if necessary.
- Add the almonds so whole and incorporate them into the dough.
- Divide the dough into 4 equal parts.
- Roll out each piece into a 10-15 cm long roll.
- Place each roll in a baking tray lined with baking paper.
- Heat the oven to 200 degrees.
- Brush each roll with beaten egg.
- When the oven is hot, place the tray in the oven and leave it there for 15 minutes.
- Remove the tray from the oven and turn off the heat, leaving the oven door closed.
- Cut each roll with a knife (serrated would be good, but I didn't have one) diagonally into slices about 2cm thick.
- Place each biscuit back in the pan cut side up.
- Return the tray to the oven and leave it there for 10 minutes to dry the biscuits.
- These cantucci are delicious and I'm so glad I found the recipe on the blog of a great housewife Laura Laurentiu.
- Until recently I had only eaten them bought, and I really wanted to make them in my kitchen.
- Now I have succeeded and I invite you to try them, they are worth it!!!