Cantucci with almonds
6 servings
30 minutes
Cantucci with almonds is a traditional Italian cookie from Tuscany. Its crispy texture and rich nutty flavor make it a perfect complement to a cup of coffee or sweet Vin Santo wine. The history of cantucci dates back to the Renaissance when similar dry cookies were baked for long storage. Cantucci are baked twice: first as a whole loaf and then sliced, giving them their signature crunchiness. The almonds in the dough create a harmony of sweetness and light cinnamon spice, while powdered sugar adds tenderness when served. These aromatic slices are perfect for festive evenings or cozy tea times, filling the atmosphere with warmth from Italian cuisine.
1
Whisk the eggs with salt.
- Chicken egg: 3 pieces
- Salt: pinch
2
Add yeast, baking powder, and cinnamon, and mix.
- Dry yeast: 5 g
- Baking powder (raising agent): 5 g
- Cinnamon: 0.5 teaspoon
3
Add sugar, whisk.
- Sugar: 170 g
4
Add almonds and mix.
- Almond: 200 g
5
Add flour and knead the dough.
- Wheat flour: 250 g
6
Place the dough in thin sticks on a baking sheet lined with parchment and bake for about 20 minutes at 180 degrees.
7
Remove the dough from the oven, slice it, and bake for another 5-7 minutes.
8
You can sprinkle with powdered sugar when serving.
