Are you craving a crunchy, fragrant treat perfect for dunking in coffee or vin santo? Almond cookies, also known as Tuscan cantuccini, are the ideal comfort for any moment of the day.
In this recipe, I explain step by step how to prepare homemade almond cookies, fragrant and golden, just like the traditional ones. They are simple to make, don’t require complicated ingredients, and keep well, so you can prepare them in advance and enjoy them whenever you like.
These almond dry cookies are also perfect as a gift idea: put them in a cute jar, add a ribbon, and voilà, you have a thoughtful gift made with love.
If you’re looking for a crunchy cookie recipe without butter, this is the right one: light, fragrant, and irresistible. I also share some tricks to achieve the perfect texture and clean cut, so your cookies will look beautiful and taste delicious.
Ready to fill your kitchen with the aroma of toasted almonds and vanilla? I promise it will be love at first bite.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
Ingredients
TUSCAN CANTUCCINI: ALMOND COOKIES WITHOUT BUTTER
- 2 cups flour
- 2 eggs
- 1/2 cup sugar
- 4.2 oz almonds
- lemon zest
- orange zest
- 1 teaspoon baking powder
Tools
TUSCAN CANTUCCINI: ALMOND COOKIES WITHOUT BUTTER
- 1 Oven oven
- 1 Cutting Board cutting board
- 1 Knife knives
Steps
TUSCAN CANTUCCINI: ALMOND COOKIES WITHOUT BUTTER
In a bowl, mix flour, sugar, baking powder, and the zest of the lemon and orange.
Add the eggs, then knead until you get a soft but not sticky dough. Add the whole almonds and incorporate them well.
Divide the dough into two parts and create two logs about 1.6-2 inches wide. Place them on a baking tray lined with parchment paper and brush the surface with the egg yolk. Bake at 350°F for 20 minutes, until the logs are golden but still soft in the center.
Let cool for 10 minutes, then cut the logs diagonally to obtain the classic cookies. Return to the oven for another 10-12 minutes, turning them halfway through, until they become crunchy.
Let them cool completely: they will become perfectly dry and fragrant, ideal for dunking in vin santo or coffee.
✨Tips
Do not cut the logs too hot: they may crumble. Wait 8-10 minutes.
Use unpeeled almonds: they give more flavor and a beautiful rustic look in photos.
Diagonal cutting: it’s the secret to obtaining long and scenic cantucci.
Second baking is essential: it’s what makes them crunchy and “dunkable”.
Storage: keep them in an airtight jar, they last 2-3 weeks.
🥄Variations
With orange and almonds: add grated orange zest for a fresh aroma.
With chocolate chips: 80 g in the dough and they become irresistible.
Pistachios instead of almonds: stunning color and more delicate flavor.
More rustic version: replace 50 g of flour with whole wheat flour.
❓FAQ (Questions and Answers)
Can I use peeled almonds?
Yes, but those with the skin provide more character and crunch.
Can they be made without baking powder?
Yes, they will be slightly denser but still delicious.
Can I freeze the logs before the second baking?
Absolutely yes. Just thaw them for 10 minutes before proceeding with cutting and double baking.
