Cantucci with hazelnuts (Biscotti di Prato)
4 servings
60 minutes
Cantucci with hazelnuts is a traditional Italian cookie from the Tuscany region, known for its crispy and aromatic flavor. These twice-baked biscuits historically accompanied a glass of dessert wine Vin Santo, perfectly revealing their nutty and vanilla aroma. The taste of cantucci is a harmony of sugar's sweetness, butter's tenderness, and the richness of roasted hazelnuts, creating a perfect balance. Due to their dense texture, they stay fresh for a long time and pair well with coffee, tea, or wine. Their crunchy nature makes them an integral part of Italian family gatherings, and the simplicity of preparation allows for enjoyment even at home.
1
In a bowl, mix flour, eggs, butter, sugar, the contents of the vanilla pod, and salt. Knead well until the dough is homogeneous.
- Wheat flour: 250 g
- Chicken egg: 3 pieces
- Butter: 100 g
- Sugar: 4 tablespoons
- Vanilla pod: 1 piece
- Salt: pinch
2
Then add the nuts (which can be slightly crushed) and mix evenly.
- Roasted hazelnuts: 0.7 glass
3
Roll the dough by hand into 4 rectangles, 2 cm high and 5 cm wide.
4
Bake at 180 degrees for 15 minutes, then place the dough on a wooden board and wait for 5-10 minutes to cool slightly.
5
Slice into 1.5–2 cm wide pieces and put them back in the oven (180 degrees) for 15–20 minutes until browned.
6
Serve completely cooled. Store in a box or jar.
