Cantucci with almonds and orange zest
4 servings
60 minutes
Cantucci are traditional Italian cookies from Tuscany with a crunchy texture and rich almond flavor with citrus notes. These aromatic biscuits pair perfectly with coffee, tea, or dessert wine. They are made by double-baking, making them especially crispy. The cookie's flavor is enhanced by natural honey, vanillin, and fresh orange zest that adds a slight tanginess. Whole almonds in the dough make cantucci rich and hearty. In Italy, they are traditionally dipped in vin santo—dessert wine—to enjoy the contrast of the crunchy texture and the soft, rich taste of the drink. A wonderful choice for an elegant tea time or a cozy evening.
1
Mix eggs, yolks, sugar, honey, butter, and zest.
- Chicken egg: 2 pieces
- Egg yolk: 3 pieces
- Sugar: 120 g
- Honey: 1 tablespoon
- Clarified butter (ghee): 50 g
- Orange zest: 3 pieces
2
Sift the flour into a separate bowl and add baking powder, vanillin, and whole nuts.
- Wheat flour: 450 g
- Baking powder (raising agent): 0.5 teaspoon
- Vanillin: 0.5 teaspoon
- Almond: 150 g
3
Mix all ingredients and shape two baguettes from the resulting dough on the baking sheet.
4
Bake for 20–30 minutes in a preheated oven at 160–180 degrees until almost fully cooked.
5
While the baguette is still hot, cut it into pieces and send it back to the oven until it becomes dry.
