The almond cantucci are cookies that smell of home and tradition. Crunchy, rustic, and irresistible, they’re perfect to enjoy dipped in vin santo, or simply to nibble on throughout the day, one after another.
This recipe comes from my Aunt Rossella, one of those family recipes that never disappoints: simple, tested, and really easy to prepare. At our house, we’re crazy about them and I always end up doubling the doses because between breakfast, coffee, and snacks… they disappear in no time.
Their main feature is the double baking in the oven, which makes them dry and crunchy just right. Because of this, they keep for a long time and are perfect to prepare in advance too.
During the Christmas period, I often prepare some homemade gift packages with almond cantucci and wine ring cookies. A simple, genuine, and always very appreciated thought because giving something handmade holds a special value.
If you love traditional cookies, without too many frills, these almond cantucci are absolutely to do.
Let’s prepare them together!
See you soon, Susy 🐾
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 75.81 (Kcal)
- Carbohydrates 9.87 (g) of which sugars 3.12 (g)
- Proteins 2.31 (g)
- Fat 3.42 (g) of which saturated 0.90 (g)of which unsaturated 2.37 (g)
- Fibers 0.78 (g)
- Sodium 5.20 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the almond cantucci
- 2 cups all-purpose flour
- 1 cup almonds
- 1/3 cup sugar
- 2 eggs
- 1 egg yolk (for brushing the dough)
- 1 tsp baking powder
- 2 tbsps butter
- 1 orange zest (grated)
I bought the almonds on Amazon at a good price, if you’re interested click HERE
You’ll need to make almond cantucci
- Hand Whisk
- Brush (in silicone)
Making almond cantucci
Start by roasting the almonds in a static oven at 250°F for about 10 minutes; once cooled, chop them all roughly.
In a large bowl, place sugar and eggs and mix with a hand whisk until you get a homogeneous mixture. Then add baking powder and flour, continuing to mix.
Add soft butter, grated orange zest, chopped almonds. Transfer the dough onto the work surface and quickly knead by hand until you get a compact and uniform loaf.
Form a loaf and place it on a baking sheet lined with parchment paper. Brush it with the beaten egg yolk and bake at 375°F for about 20 minutes.
Remove from the oven and let cool for a few minutes, so it doesn’t break when cutting. With a sharp knife, cut the loaf diagonally, obtaining the cantucci.
Arrange them again on the baking sheet and return them to the oven at 400°F for about 5 minutes, just enough time to make them golden and dry well. Once ready, let them cool completely before serving.
Storage and useful tips
Almond cantucci keep for a long time if stored well closed in a tin box or an airtight container. It’s important to protect them from humidity, as it tends to make them soft and lose their typical crunchiness.
To keep them perfect for longer, make sure they are completely cool before sealing them in the container. If the environment is humid, you can add a small sheet of paper towel to absorb excess moisture.
