Coffee cantucci with almonds, the crumbly and crunchy cookies that melt in your mouth, delicious with a good coffee aroma. I used instant coffee, but a good espresso can be used as well. Making cantucci is really easy; after perfecting the classic almond cantucci recipe, I tried making them with additional ingredients. A few weeks ago I made them with added dark chocolate, and they were so good, so this time I thought of adding coffee for a bit of variation. I love them because they are easy to make and keep well sealed for a long time, crunchy and dry thanks to double baking, so whenever I have guests or crave something delicious, they are always in the pantry ready to be quickly nibbled or served.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Coffee Cantucci
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1 tbsp instant coffee
- 2 tsp baking soda
- 1 shot rum
- 1 tsp wildflower honey
- 3 tbsp butter
- 1 cup almonds
- egg yolk for glazing
Tools for Making Coffee Cantucci
- 1 Bowl
- 2 Small Bowls
- 1 Countertop
- 1 Parchment Paper
- 1 Brush
Steps for Making Coffee Cantucci
In a bowl, combine the flour with the sugar and cubed butter, and work with your hands to obtain a sandy mixture.
Add the eggs, honey, coffee dissolved in the rum, and baking soda, and knead to obtain a homogeneous mixture. You can set aside a little flour to make it easier to work with.
Now add the almonds and incorporate them into the dough; finally, if you haven’t used all the flour, add the remaining part.
Transfer to a floured countertop, divide the dough into 3 equal parts. From each piece, form a log long enough to fit the width of the baking sheet and about 1.5-2 inches thick, and press down a bit. Place the three logs on parchment paper on the baking sheet.
Brush with egg yolk and bake in a preheated static oven at 375°F for 20 minutes, remove from the oven, leave for 2 minutes outside the oven, transfer to a cutting board, and cut with a large smooth-edged knife, with a quick motion.
Return to the baking sheet, cut side down, and bake again for 10-15 minutes at 340°F until they become crunchy; keep in mind that once cooled, they will become crunchier.
Remove from the oven and let cool, then store in a well-sealed container, so they keep for a long time, over 2 weeks, at least that’s how long they last at my house.
Cantucci are perfect to prepare with the arrival of the Christmas holidays; they can be made in advance and can be a great gift idea, as well as a sweet treat always ready to offer to relatives and friends who come by to wish you well.
