Cantucci or Prato biscuits are dry almond biscuits, obtained by slicing the warm dough loaf and baking it again for a second bake. They are among the most typical desserts of Tuscan culinary tradition, especially paired with vin santo. As some of you already know, I am of Sicilian origin but have been living in Prato, Tuscany for many years, so this is a recipe I hold very dear. They are very easy to prepare, come with me and let’s start baking.
Happy cooking, Giusi.
- Difficulty: Very easy
- Portions: 35
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/4 cups all-purpose flour
- 2 eggs
- 2 tbsps Butter (Softened)
- 1/2 cup Granulated sugar
- 1 Orange (Zest grated)
- 1 pinch salt
- 1 tsp baking powder
- 1/2 cup Toasted almonds
- 1/3 cup dark chocolate (Pieces)
Steps
In a bowl, work with a fork the eggs with the sugar.
Add the orange zest, the previously softened butter, and the pinch of salt.
Also add the flour and baking powder and knead until a homogeneous dough is formed.
Divide the dough into two parts, incorporate almonds in one part and dark chocolate in the other. Once these ingredients are incorporated, form logs.
You decide the length and width.
I made longer and narrower logs because I wanted smaller cantucci. If you want them wider, make a shorter and wider log, remember that the log expands a bit during baking.
Bake at 180 degrees Celsius (356 Fahrenheit) for 20 minutes. After this time, slice (slightly at an angle) with a blade, dough cutter, or knife into pieces about 3/4 inch thick. Flip the pieces and bake for another 4 minutes on each side.
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