Cantucci are traditional Tuscan cookies, known for their crunchy texture. Made with whole almonds and a dry dough, they are usually served with vin santo, in which they are dipped to enhance their flavor. This may not be the original recipe, but it’s mine and whenever I make them, they’re a hit. Easy to make with a few ingredients, they are a classic of Italian pastry, perfect for serving during the holidays or enjoying as a simple and genuine dessert.
If you are looking for other cookie ideas, try the 3-ingredient almond cookies, the canestrelli, the lemon shortbread cookies, or the cookies with jam.
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SWEET RECIPES FOR BREAKFAST
Pan d’oro cake
Lemon plumcake
Almond tart
Chocolate muffins without milk, butter, and eggs.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing cantucci
- 2 1/2 cups all-purpose flour
- 5 1/4 tbsp butter
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tsp baking powder
- 5 oz almonds
- 1 egg yolk
Tools
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- Bowl
- Brush
Steps for preparing cantucci
In a bowl, sift the flour. Add two eggs and start mixing with a fork. Add the sugar, orange extract, lemon extract (or the grated zest of these organic citrus fruits), and vanilla extract. Continue working with the fork.
Add a pinch of salt, soft butter, and baking powder (or baking ammonia for pastries) and work first in the bowl and then on the work surface. Incorporate the almonds. With this dough, form two logs as long as the baking tray.
After placing them on the baking tray lined with parchment paper, brush them with an egg yolk. Bake in a static oven at 375°F for 20 minutes. Let them cool slightly and cut the logs into slices about an inch thick. Place the slices, cut-side up, back on the tray. Bake again at 400°F for about 10 minutes, or until golden. Let cool and serve.
Storage
Store in a tin box for a week.
