ALMOND AND HAZELNUT CANTUCCI, typical biscuits easy and quick to make, without butter, great for dipping in Vin Santo or milk for breakfast.
Almond and hazelnut cantucci are delicious cookies, and as the word suggests, they are ‘bis-cooked’, that is cooked twice: a loaf is prepared with the dough, it is cooked, then cut into pieces and baked again in the oven.
The recipe for almond and hazelnut cantucci is very simple, prepared with a basic dough of flour, sugar, eggs, and obviously chopped nuts to which you can add flavors like vanilla, cinnamon, or grated orange or lemon zest.
They are crunchy and great for dipping, perfect as a Christmas gift.
Follow me in the kitchen today with almond and hazelnut cantucci.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 15 pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/3 cup sugar
- 1 pinch salt
- 1 pinch baking soda
- 1/3 cup almonds
- 1/3 cup whole hazelnuts
- A few drops vanilla
Steps
Pour the flour with the sugar, baking soda, and salt into a bowl, add the flavor, 2-3 drops, and the egg, mix well.
Chop the almonds and hazelnuts coarsely with a knife and add everything to the mixture.
Knead well and make a loaf about 2.75 inches wide, place it on a baking sheet and bake at 212°F for about 15 minutes.
Remove from oven and cut on a bias into slices about 0.6 inches thick, place them on the baking sheet and bake at 356°F for 5 minutes.
Bon appétit!
If you like the recipe, click on the stars at the end of the article. THANK YOU!
ALMOND AND HAZELNUT CANTUCCI
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FAQ (Questions and Answers) ALMOND AND HAZELNUT CANTUCCI
Can I prepare almond and hazelnut cantucci in advance?
Certainly! Made in advance they are even better.
Can I replace sugar with honey?
Yes! These cookies are usually made with honey, but sugar is fine as a substitute.
What are cantucci?
They are typical Tuscan cookies that are rather hard because they are baked twice, which is their characteristic, and they are excellent for dipping.
