CANTUCCI, TUSCAN ALMOND BISCUITS

Cantucci (Tuscan almond biscuits) have become famous not only in Italy, where they have been appreciated for at least 4 centuries. You eat them at the end of the meal, accompanied by wine or liquors. There are several variations: with pistachios, with pine nuts, with chocolate and others. Our recipe is the typical one from Prato the traditional one made with almonds and a vague hint of orange.
Servings for approximately 40 biscuits


INGREDIENTS

  • 500 g of white Flour
  • 400 g of sugar
  • 200 g of almonds
  • 4 eggs
  • 50 g of butter
  • 1 teaspoon of grated orange peel
  • 1 teaspoon of vanilla baking powder
  • a bit of salt

PREPARATION

  1. Preheat the oven to approximately 160 degrees and toast the almonds for 4 minutes, then chop them coarsely without peeling
  2. Beat the eggs until they become frothy
  3. Melt the butter in a double boiler and let it cool down a bit
  4. Mix the flour with the eggs, the baking powder, the sugar, the orange peel (unless you use a lemon) and a bit of salt. Make a mixture to obtain a smooth paste
  5. Add the almonds to the mix. Then roll the dough to form three large cylinders 4-5cm
  6. Put them on a greased and floured baking tray and bake them for approximately 15 minutes at 160 degrees
  7. Remove them from the oven while hot and then with a sharp knife cut them into diagonal slices with thickness of 1,5cm
  8. Put them back in the oven and bake for another 15 minutes, this time at 190 degrees until they are well baked
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