Cantucci with lemon zest
10 servings
60 minutes
Cantucci with lemon zest is an exquisite cookie from Tuscany that embodies the spirit of Italian tradition. These crispy almond biscotti enhance coffee breaks and are the perfect accompaniment to espresso or dessert wine Vin Santo. Their unique texture is achieved through double baking: first as whole sticks, then sliced and dried again in the oven. Lemon zest adds freshness while anise liqueur gives a spicy note. The flavor combines sweetness with a hint of spice, and almonds add depth. Cantucci is not just a cookie but a sign of warm hospitality, family gatherings, and leisurely conversations, turning every treat into a small celebration.
1
Preheat the oven to 180 degrees.
2
Weigh the required amount of ingredients and grate the zest of one lemon (mandarin or orange can also be used).
- Lemon zest: 1 piece
3
Mix dry and liquid ingredients separately, then knead a uniform dough with a mixer or by hand.
- Wheat flour: 500 g
- Baking powder: 8 g
- Sugar: 200 g
- Salt: pinch
- Butter: 70 g
- Chicken egg: 3 pieces
- Milk: 70 ml
- Anise liqueur: 2 tablespoons
- Almond: 200 g
4
Divide the dough into 4 equal parts.
5
Line the baking tray with parchment paper.
6
Roll each ball of dough into a sausage the length of the baking tray. It's convenient to use a silicone mat and grease your hands with odorless vegetable oil so that the dough doesn't stick to your hands or the mat.
- Butter: 70 g
7
Place the dough sausages evenly spaced on a baking tray lined with parchment paper (or a silicone baking mat).
8
Bake for 30 minutes at 180 degrees.
9
Remove from the oven and let cool for 10 minutes.
10
Then cut the sausages into pieces about 1.5 cm with a sharp knife. The cuts can be made at an angle (as is usually done with salami).
11
Return the sliced pieces to the baking tray and bake for another 20 minutes.
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