Chocolate and hazelnut cantucci. How good are almond cantucci, and after the classic ones, it’s easy to prepare them in many delicious versions. We’ve prepared them together with almonds and chocolate pieces, and then again with coffee and almonds, but this time I want to propose an even more delicious version with lots of bitter cocoa and hazelnuts that make them even more delicious. Cantucci are cookies that keep well for a long time; as the name suggests, they are baked twice, which makes them crumbly and dry, allowing them to be stored for more than 20 days in a well-sealed container. Now that the holidays are coming, cantucci cannot be missing. I prepare various types in large quantities to always have on hand to offer to relatives and friends, but they’re also great for gifting. Other easy-to-make cookies at home ideas.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Chocolate and Hazelnut Cantucci
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 cup toasted hazelnuts
- 1 teaspoon wildflower honey
- 3 tablespoons butter
- egg yolk for glazing
- 1 shot glass rum or other liquor (or juice of 1 orange)
- grated orange zest to taste
- 2 teaspoons baking soda
Tools for Preparing Chocolate and Hazelnut Cantucci
- 1 Bowl
- 1 Work surface
- 1 Parchment paper
- 1 Baking sheet
- 1 Knife
Steps to Prepare Chocolate and Hazelnut Cantucci
In a bowl, start by putting all the flour, then set aside a small bowl, so it will be easier to incorporate the hazelnuts with the softer dough.
To the flour in the large bowl, add the other ingredients: cocoa, grated zest of an orange, sugar, and butter in pieces, and work immediately by hand to obtain a sandy mixture.
Then add the baking soda, honey, eggs, and mix to obtain a homogeneous dough. Finally, add the hazelnuts and the remaining flour set aside.
Work on a floured surface to obtain a nice loaf that we divide into 3 equal parts. From each piece of dough, form a long loaf for the width of the baking sheet. Once you have 3 loaves, place them on a baking sheet lined with parchment paper and bake in a preheated static oven at 375°F for about 20 minutes.
Remove from oven and reduce the oven temperature to 340°F. On a cutting board, cut the cantucci with diagonal cuts to obtain about 30 pieces. The cut must be clean with a large smooth-bladed knife, with the cookies still warm but not hot.
Place back on the baking sheet cut-side up and bake for another 15 minutes at 340°F.
Remove from oven, let cool, and transfer to a well-sealed container; they will keep well, delicious, and crunchy like freshly made.
