The cantucci with almonds and chocolate chips are a variation of the well-known Tuscan cantucci traditionally enjoyed dipped in vin santo.
They date back at least to the sixteenth century and their name is believed to derive from the Latin “cantellum” meaning “piece or slice of bread”; they slightly differ from the not less famous Prato biscuits, which traditionally do not include flavors, fats, or leavening agents.
The recipe for the cantucci presented here, except for the addition of chocolate, follows the traditional recipe which states that they should be made with flour, eggs, sugar (partly replaceable with wildflower honey), butter, flavors, leavening, and unpeeled almonds.
Their preparation requires two baking stages, which gives these cookies their traditional crunchiness, so much so that, as mentioned, they are usually softened in vin santo, or another fortified wine such as zibibbo or marsala.
The cantucci described below are crunchy enough, without being excessively hard, and you can distinctly taste the unroasted almond and chocolate, added in this version as an additional delicious touch.
The delicate scent given off by the citrus peel makes these cookies even more pleasant.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.81 (Kcal)
- Carbohydrates 29.18 (g) of which sugars 12.00 (g)
- Proteins 5.47 (g)
- Fat 7.65 (g) of which saturated 1.98 (g)of which unsaturated 4.91 (g)
- Fibers 1.58 (g)
- Sodium 38.07 (mg)
Indicative values for a portion of 45 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
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup almonds (unpeeled)
- 1/4 cup dark chocolate chips
- 2 tbsps butter (soft)
- 2 eggs (medium)
- 1 egg yolk (for brushing)
- orange zest (from one orange)
- lemon zest (from one lemon)
- 1/2 packet vanillin
- 1 tsp baking powder
- 1 pinch salt
Tools
- Lemon Zester
- Cutting Board
- Knife with sharp blade
- Brush silicone
- Baking Pan rectangular 12 x 16 inches
Steps
Prepare the cantucci with almonds and chocolate chips by mixing the eggs, sugar, and vanillin in a bowl with the help of a fork.
Grate in the orange and lemon zest, then add the very soft butter in small pieces and the flour sifted with the baking powder.
Let the dry ingredients absorb the liquids, and after adding the salt, continue working by hand in the bowl or transfer everything to the work surface.
The dough will initially be soft; help yourself by dusting the work surface slightly with flour and working briefly.
Add the unpeeled almonds and finally the dark chocolate chips.
Once you have obtained a homogeneous dough, divide it into 4 logs about 1 inch in diameter and place them on baking sheets lined with parchment paper.
Do not flatten the logs, but keep them rounded on the surface.
They should also be placed slightly apart from each other, as they will tend to puff up during baking.
With a kitchen brush, evenly brush the surface of the logs with egg yolk beaten with a pinch of vanillin and a few drops of water.
Bake in a preheated static oven at 350°F, on the center rack, for about 20 minutes.
Then take the tray out, wait about 5 minutes so the biscuit loses some of its heat and becomes less delicate. Then, while still warm, cut the logs diagonally into slices about 1/2 inch thick with a sharp knife or a dough scraper.
Arrange the slices on the tray either straight up or with the cut side up, depending on whether you want them to become more crunchy and evenly golden in color.
Put back in the oven for about 10 minutes at 340°F.
The Tuscan cantucci with almonds and chocolate chips are now ready.
When cold, store in an airtight container or a cookie tin. This way, keeping them at room temperature, they will last for about a month.
When cold, store in an airtight container or a cookie tin. This way, keeping them at room temperature, they will last for about a month.
Here is a selection of products that are very useful when making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
Here is a selection of products that are very useful when making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
