Cantucci cookies with almonds
4 servings
60 minutes
Cantucci is a famous Italian almond cookie from Tuscany. Its history dates back to the Renaissance when cantucci became a favorite treat of court aristocrats. These dry, crunchy pieces are dipped in sweet Vin Santo wine or coffee, revealing a deep nutty flavor with subtle notes of vanilla and cinnamon. Due to double baking, cantucci acquire a characteristic hardness, making them an ideal complement to hot drinks or dessert wines. This cookie not only delights the taste but also has a long shelf life, making it an excellent choice for travel and gifts.
1
Combine flour, sugar, baking powder, cinnamon and mix. Add nuts.
- Wheat flour: 220 g
- Cane sugar: 150 g
- Baking powder (raising agent): 6 g
- Ground cinnamon: 1 g
- Almond: 200 g
2
Beat the egg with vanilla sugar, then fold in the prepared dry mixture using a spatula.
- Chicken egg: 3 pieces
- Vanilla sugar: 3 g
3
Divide the dough into two parts and place it on the table (use flour for dusting)
- Wheat flour: 220 g
4
Bake at 180 degrees for 25-30 minutes until a golden crust forms. Doneness can be determined by a volume increase of 2 times and firmness to the touch. Let cool.
5
Cut into 1 cm pieces, place on a baking sheet, and dry in the oven until hard croutons form.
