Soft cantucci with almonds and chocolate are a decadent variation of the classic Tuscan cantucci. There are several variations, but today I wanted to try this one, adding dark chocolate chips and flavoring them with orange zest. I must admit they are delicious; my family liked them very much. Now all that’s left is to put them in many little bags and give them as Christmas gifts.
I also leave you the other cantucci recipes I have prepared over the years and then written on the blog
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: about 40 small biscotti
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for the soft tozzetti with almonds and chocolate
- 2 1/2 cups 00 flour (all-purpose)
- 3/4 cup granulated sugar
- 4.6 oz (about 1 cup) almonds (with the skin)
- 1/3 cup dark chocolate chips
- 1 1/3 tablespoons Vin Santo
- 2 eggs
- 1 pinch salt
- 1 packet vanillin (vanilla powder)
- 1 teaspoon baking powder
- 1 orange (zest)
- 1 egg yolk (optional – for brushing)
Tools
- 1 Food processor Bimby TM31 – TM5 – TM6
- Bowls
- Metal cooling racks
- Baking sheets
- Parchment paper
Preparation of the soft tozzetti with almonds and chocolate
WITH THE BIMBY: Put the orange zest (preferably organic or untreated) in the bowl together with the sugar. Pulverize at speed 10 for 10 seconds. Then add the flour, salt, vanillin, baking powder, the eggs and the liqueur. Knead at speed 4 for 20 seconds. Remove from the bowl and add the almonds, knead, then add the chocolate and continue kneading. If needed, add more flour. The dough should not be too sticky.
Once it is well kneaded, form a ball and divide it in half. Shape two long, rather narrow cylinders (about 1 1/4 inch wide). Brush with the beaten yolk (optional — I didn’t use it). Then bake in a preheated static oven at 356°F for 25 minutes. Remove from the oven, let them cool slightly, and cut diagonally with a knife into pieces about 5/8 inch thick. Put them back on the baking sheet and bake again for 5 minutes on one side and then another 5 minutes on the other.
WITHOUT THE BIMBY: Put the eggs and sugar in a bowl and mix well with a fork, then add the flour and baking powder. Start kneading and add the salt, vanillin, the liqueur and the grated orange zest. Finally add the almonds and chocolate little by little. Knead well until all the ingredients are well combined. The dough should not be too sticky; if necessary add more flour.
Once it is well kneaded, form a ball and divide it in half. Shape two long, rather narrow cylinders (about 1 1/4 inch wide). Brush with the beaten yolk (optional — I didn’t use it). Then bake in a preheated static oven at 356°F for 25 minutes. Remove from the oven, let them cool slightly, and cut diagonally with a knife into pieces about 5/8 inch thick. Put them back on the baking sheet and bake again for 5 minutes on one side and then another 5 minutes on the other.
Notes
Cantucci keep well for up to 30 days! Store them closed in a tin box, away from humidity.
You can use lemon zest instead of orange zest. Or use both.
Instead of Vin Santo, you can use Marsala.
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