The cantucci with dried figs and walnuts are delightful cookies made without butter, perfect to enjoy at any time of the day. To make these cantucci, I used my recipe for Abruzzo cantucci, but omitted the butter. Then I added chopped walnuts and dried figs, previously soaked and chopped into pieces. I was very satisfied with the result; it was a success at home. The cantucci are suitable as a dessert at the end of meals (served with vin santo), and are ideal companions for tea time with friends. Any occasion is good to make and enjoy these cantucci!
For other recipes with figs, I recommend the collection Recipes with Figs
Also try:
Cantucci with Pistachios and Hazelnuts
Abruzzo cantucci
Savory Cantucci with Olives
- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups Flour
- 3.5 oz Dried Figs
- 1.75 oz Walnut Kernels
- 2 Eggs
- 0.5 cup Sugar
- 1 teaspoon Baking Powder
Preparation
To make the cantucci with dried figs and walnuts, place the dried figs in a bowl and fill it with hot water. After 15/20 minutes, squeeze them, dry them, and cut them into pieces. Chop the walnut kernels coarsely.
On a pastry board, form a well with the flour, and in the center, add all the ingredients. Mix them with your hands and knead until you obtain a soft and homogeneous dough.
Divide the dough into four parts and shape them into logs. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 25 minutes.
When they start to brown, remove them from the oven and cut them into diagonal slices about 0.5-1 inch thick (cantucci). Place them back in the oven at 250°F for 10 minutes to make them crispy, until golden brown.
Then remove from the oven and let them cool. They can be stored in a cookie jar for several days. Enjoy!
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