Almond cantucci are dry cookies from the Tuscan tradition made with almonds and enjoyed by dipping them in vin santo or nibbling throughout the day. The recipe I am sharing with you today is from my aunt, Rossella, simple, perfect, and well-tested. We are crazy about them, and I usually double the doses because they are great for breakfast but also during the day, so crunchy thanks to the double baking in the oven and they are irresistible.
At Christmas, I prepare cute and delicious gift packages with the cantucci and the wine donuts for my friends and relatives, and they are always very appreciated. After all, I believe that giving something homemade is wonderful, healthy, and genuine.
Let’s prepare it together!
See you soon Susy 🐾
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Energy 75.64 (Kcal)
- Carbohydrates 9.69 (g) of which sugars 3.13 (g)
- Proteins 2.36 (g)
- Fat 3.44 (g) of which saturated 0.92 (g)of which unsaturated 2.44 (g)
- Fibers 0.83 (g)
- Sodium 5.12 (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 Almond Cantucci
- 2 cups all-purpose flour
- 4.4 oz almonds
- 2/3 cup sugar
- 2 eggs
- 1 egg yolk (for brushing the dough)
- 1 teaspoon baking powder
- 2 tablespoons butter
- 1 orange peel (grated)
I bought the almonds on Amazon at a good price if you are interested click HERE
You will need to make almond cantucci
- Whisk
- Brush (in silicone)
Prepare the almond cantucci
I start the recipe by toasting the almonds in the oven at 250°F (120°C) for 10 minutes. I leave half whole and chop the other half.
Meanwhile, I put the sugar and eggs in a bowl and mix with a whisk. Then I add the baking powder and flour and continue mixing.
I add the butter with the grated orange peel, the toasted and chopped almonds, and begin kneading quickly by hand to form a nice homogeneous dough.
I shape it into a log and place it on a baking sheet covered with parchment paper, brush it with the beaten egg yolk, and bake at 375°F (190°C) for about 20 minutes. I take it out and let it cool a bit, otherwise they will break, then with a sharp knife, I cut the cookies diagonally, place them on a baking sheet, and continue baking for about 5 minutes at 400°F (200°C) to brown them. After the double baking, I let them cool before serving.
Storage
We can store them for a long time well-closed in a tin box, but be careful with humidity as it makes them soft and unfortunately takes away all their crispiness.
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