{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"cuochinprogress","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/cuochinprogress\/","title":"Hazelnut Cantucci - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"hBBnW9J0Ds\"><a href=\"https:\/\/www.gzrecipes.com\/en\/cuochinprogress\/hazelnut-cantucci-3\/\">Hazelnut Cantucci<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/cuochinprogress\/hazelnut-cantucci-3\/embed\/#?secret=hBBnW9J0Ds\" width=\"600\" height=\"338\" title=\"&#8220;Hazelnut Cantucci&#8221; &#8212; Delicious Recipes\" data-secret=\"hBBnW9J0Ds\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/02\/hazelnut-cantucci-new-def4-evi-e1766299804809-8-69982b3e2c3d39-61273512.jpg","thumbnail_width":820,"thumbnail_height":821,"description":"HAZELNUT CANTUCCI are my personal variation of the traditional Tuscan cantucci made with almonds. These cookies are quick and easy to prepare, and are great dipped in the classic Vin Santo, in milk, or enjoyed with a good tea for a tasty, wholesome breakfast or snack. An official recognition of the cantuccini can be found in the dictionary of the Accademia della Crusca which in 1691 gave the following definition: \"sliced biscuit, of finest flour, with sugar and egg white.\" The most famous cantucci of the time were produced in Pisa, while almonds became part of the ingredients only in some variations, such as the \"biscottelli\" from the time of Caterina de' Medici, becoming a characteristic element from the second half of the 19th century. The first documented recipe for this dessert is a manuscript kept in the State Archive of Prato by Amadio Baldanzi, an 18th-century scholar from Prato. In that document the biscuits are called alla genovese."}