The Soft Strawberry Cantucci are a surprising and incredibly delicious reinterpretation of the classic Tuscan dry biscuit. These are not the traditional dipping cantucci, but rather small and irresistible cookies characterized by an exceptionally tender texture.
Their lightness comes from an olive oil shortcrust base, a choice that keeps them soft and moist to the bite, enhancing the flavor without weighing it down. But the filling is the true star: a generous heart of fresh strawberries, whose acidity and natural sweetness blend perfectly with the dough.
The strawberry cantucci are Easy and quick to prepare, lending themselves beautifully either as a refined dessert at the end of a meal or as a delightful afternoon treat. They are the perfect solution for those looking for a homemade dessert that is both comforting and unexpectedly fresh and springlike. A true masterpiece of simplicity and taste!
Come with me and let’s start baking. Good recipe,
Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 3 Minutes
- Portions: 40
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Strawberry Cantucci
If you prefer, the recipe quantities can be halved.
For the dough, I used Type 1 Flour, but you can choose the flour you prefer. However, remember that liquid absorption varies: you might need to add flour or a tablespoon of water/liquid to balance.
The final goal is to achieve a dough that is compact, smooth, and soft to the touch, without being sticky.
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- 4 cups flour
- 2 eggs
- 1 cup powdered sugar
- 1 lemon (Zested and juiced)
- 1 tbsp baking powder
- 7 tbsp vegetable oil
- 7 tbsp milk (Warm)
- 1 lb strawberries
Steps for the Soft Strawberry Cantucci
Wash and dry the fresh strawberries thoroughly.
Cut them into very small pieces (the size should be manageable for a cookie).
Transfer the strawberry pieces to a small bowl and mix immediately with the juice of half a lemon.
The lemon serves to enhance the flavor and prevent the strawberries from darkening.
Set aside the filling while you prepare the dough.
In a large bowl, combine the dry ingredients: flour, sugar, and baking powder. Stir briefly.
Add the wet ingredients: oil, milk, and eggs.
Start mixing the ingredients with a fork or spoon, working the mixture until it starts to come together.Transfer the mixture to a lightly floured board.
Knead the dough by hand with quick movements, adding very little flour at a time only if strictly necessary, until you get a ball that is:
Beautifully smooth.
Soft and elastic.
Homogeneous and not sticky.
Divide the dough ball in half to obtain two equal portions.
Take the first half and start rolling it out on a well-floured work surface.Roll the dough to form a rectangle about 12 inches long by 8 inches wide.
Trim the edges of the rectangle with a knife or a wheel cutter, to make them straight.
(Tip: Dough scraps should not be discarded; simply knead them quickly and roll them out again to form an additional log.)
Evenly distribute half of the strawberry pieces over the entire surface of the rectangle, taking care to leave a few inches of free space along all the edges.Roll the dough starting from the long side: make two large folds, without overdoing it.
Once the log is formed, press well on the sides and along the closing edge to seal the dough perfectly and ensure the filling does not leak during baking.
Repeat the entire operation with the second half of the dough.
Proceed to form all three logs (two from the main portions and one from the scraps, as indicated earlier).
Carefully transfer the logs onto a baking sheet lined with parchment paper.Bake in a preheated static oven at 350 degrees Fahrenheit for 15-20 minutes.
The logs will be ready when they are golden on the surface and firm to the touch.
Once out of the oven, leave the logs on the sheet and let them cool completely on a rack. This step is crucial to prevent them from breaking during cutting.
When the logs are completely cool, use a sharp knife to cut them diagonally (like classic cantucci) or straight, creating your soft cookies.
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Storage
The cookies will keep for a couple of days at room temperature, but since they contain fruit, I recommend keeping them in the fridge to preserve them better.
