Cantucci
6 servings
50 minutes
Cantucci are traditional Italian cookies from sunny Tuscany. They are characterized by a crunchy texture and a sweet flavor with a slight nutty hint due to the addition of almonds. The history of cantucci dates back to the 16th century when Tuscan bakers began making this treat in two stages: first baking whole loaves and then slicing and drying them for crispness. This makes cantucci perfect for long storage and they are traditionally served with dessert wine like Vin Santo, into which they can be dipped. This simple yet elegant dessert beautifully complements gatherings with friends or cozy evenings. Its delicate aroma of vanilla and butter makes each serving special.
1
In a deep bowl, mix soft butter with sugar until smooth. Add eggs to the mixture and stir.
- Butter: 75 g
- Sugar: 300 g
- Chicken egg: 6 pieces
2
Mix the flour with dry yeast and salt, then add the mixture to a bowl with eggs, butter, and sugar. Add the contents of a vanilla pod and lightly roasted almonds. Knead into a firm dough. Shape the dough into thin sausages and place them on a baking tray, which can be lined with baking paper. Place the tray in an oven preheated to 200 degrees for twenty minutes. Cut the finished sausages and let them dry a bit before serving.
- Wheat flour: 400 g
- Dry yeast: 10 g
- Salt: 1 teaspoon
- Vanilla pod: 1 piece
- Almond: 200 g
3
It's better to serve them with dessert muscat wine.