Tuscan almond cantucci are, for those who are not familiar with them, crunchy end-of-meal cookies to be dunked, according to tradition, in vin santo, a Tuscan fortified wine.
Tradition aside, they are good any time of day and dunked in anything!
They are also quick and easy to make.
Oh, I forgot: they keep for a long time sealed in airtight jars or even in simple food bags.
Give them a try!
Makes about 20 cantucci
- 4 cups of all purpose flour
- 1 1/4 cups of sugar
- 1 cup of almonds with peel
- 1 1/4 sticks (10 tbsp) of butter
- 3 large eggs+1 for brushing
- 1 1/8 tbsp of baking powder (16 grams)
In a bowl, pour the flour, sugar, and baking powder.
Mix and add 3 eggs and butter cut into small pieces.
Now knead with your hands until the mixture is smooth.
Add the almonds (with the peel) and continue kneading.
We take some of the dough and make strands.
We continue making dough loaves until the dough is finished.
We should get about 6 dough loaves.
We place the dough loaves (well spaced apart) in two baking sheets covered with baking paper.
We brush them with egg.
Bake in a preheated static oven at 350 F for about 30 minutes.
After taking them out of the oven let them cool for about 6 minutes.
With a serrated knife, cut the dough loaves diagonally, forming slices about 1 inch thick.
Once cut, place the “cantucci” back in the baking dish.
Toast them in the oven at 350 F for 10 minutes.
This way, they will become nice and crispy.
Once baked, let them cool and…. enjoy!
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CANTUCCI: A FAMOUS TUSCAN ALMOND COOKIESPosted on November 9, 2022
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