Cantucci cookies
4 servings
50 minutes
Cantucci is a legendary Italian cookie from the Tuscany region. Its history dates back to the Renaissance when it became a favorite treat among locals. The distinctive feature of cantucci is its crunchy texture achieved through double baking. The flavor of this cookie is rich and intense: the sweetness of sugar combines with the depth of aromatic almonds and light notes of vanilla. Cantucci perfectly complements Italian traditions—it's customary to dip it in sweet Vin Santo wine, enhancing its taste even further. It's not just a dessert but a piece of Tuscan culture embodying the spirit of family gatherings and warm evenings. Its density and dry structure allow cantucci to be stored for long periods, making it a great snack for travel or a gift for lovers of Italian pastries.
1
Mix flour, sugar, baking powder, and salt in a bowl and make a well in the center of the mixture.
- Wheat flour: 280 g
- Sugar: 130 g
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
2
Beat 3 eggs with vanilla sugar and add to the well in the flour mixture.
- Vanilla sugar: 1 g
- Chicken egg: 4 pieces
3
Mix everything by hand until a uniform, sticky mass is obtained.
4
Add almond nuts and mix again. Divide the resulting mass into 4 parts and roll them into sausages with your hands (you can wet your hands in cold water to prevent the dough from sticking).
- Almond: 75 g
5
Place the sausage-shaped dough on oiled parchment, and brush the top with beaten fourth egg. Put the baking sheet in the oven preheated to 175 degrees for 15-20 minutes.
- Chicken egg: 4 pieces
6
Remove the slightly browned sausages and slice them diagonally into 1.5 cm wide pieces. The almonds should soften in the oven. Place all the slices back on the baking sheet and bake for another 20 minutes until the crust turns dark golden.
7
Place on a towel and let cool. They should dry properly — if you have the patience.
