Cookies based on Italian cantucci
12 servings
60 minutes
This aromatic cookie is inspired by traditional Italian cantucci, famous for their crunchy texture and rich nutty-fruity flavor. Cantucci are historically associated with the Tuscany region and are often served with the dessert wine Vin Santo to soften their dense structure. In this variation of the classic recipe, a combination of wheat, rice, and unbleached flour is used, giving the baked goods a special tenderness. Almonds, hazelnuts, and raisins add exquisite depth of flavor, while cane sugar provides a light caramel sweetness. The cookies are baked in portioned molds, making them convenient for serving and giving a perfect golden crust. This dessert is ideal for morning coffee or evening tea time, filling the home with warm aromas of Italian baking.
1
Beat the egg. Add milk, beat again. Add butter, mix.
- Chicken egg: 1 piece
- Milk: 1 glass
- Corn oil: 50 ml
2
Add dry ingredients (sugar, flour, and yeast) in portions, mixing each time until smooth.
- Cane sugar: 150 g
- Wheat flour: 250 g
- Unbleached wheat flour: 150 g
- Rice flour: 100 g
- Dry yeast: 3 g
3
Add raisins and nuts. Mix again, achieving uniformity if possible (it will require strength and time).
- Raisin: 100 g
- Almond: 200 g
- Hazelnut: 50 g
4
Preheat the oven to 160 degrees. Grease the cupcake/muffin molds with butter.
5
Place the mass into molds, pressing tightly with a spoon. It fits exactly into 12 molds.
6
Bake until golden brown.