Cantuccini
11 servings
50 minutes
Cantuccini is a traditional Italian almond cookie known for its crunchy texture and rich aroma. Its roots trace back to Tuscan cuisine, where it has long been served with the dessert wine Vin Santo. The main flavor of cantuccini is a harmony of sweetness with a delicate nutty note, highlighted by vanilla and fresh lemon zest. Thanks to double baking, it becomes hard, making it perfect for dipping in drinks. It pairs wonderfully with coffee, tea, or liqueur, turning an ordinary snack into a gastronomic delight. It's not just a cookie – it's a piece of Italian tradition embodying comfort, warmth, and richness of flavor.
1
Roast the peeled almonds in a pan without oil.
- Almond: 300 g
2
Whip 4 egg whites with salt until stiff peaks form.
- Chicken egg: 3 pieces
3
Mix 3 egg yolks with sugar and vanilla sugar.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Vanilla sugar: 30 g
4
Add egg whites to the yolk mixture by spoonfuls and gently mix.
5
Add almonds, grated lemon zest, and mix.
- Almond: 300 g
- Lemon: 1 piece
6
Add baking powder (or soda, quenched with lemon juice) and flour (sifted beforehand). Mix well. If the dough is too soft, add more flour. The dough should not stick to the hands and should not be 'heavy'.
- Soda: 5 g
- Wheat flour: 400 g
7
Preheat the oven to 175 degrees.
8
Roll the dough into 2-3 rolls with a diameter of 2 cm and place them on a greased baking sheet. Beat the yolk with a little sugar and brush the rolls.
- Butter: 50 g
- Chicken egg: 3 pieces
- Sugar: 250 g
9
Place the baking tray in the preheated oven for 35 minutes. Cut the rolls into pieces 1 cm thick while still hot (as it will be impossible to cut them when they cool down, the cookies will crumble instead of cutting).