Cantucci with almonds and candied fruits
5 servings
120 minutes
Cantucci are traditional Italian cookies from Tuscany, known for their crunchy texture and rich aroma. This almond and candied fruit version adds notes of nutty tenderness and fruity sweetness. Their uniqueness lies in the double baking: first forming elongated bars, then slicing them into pieces and drying them until crisp. Almonds give the cookies a rich flavor while orange candied fruits add citrus freshness. A light caramel sweetness is balanced by brandy and lemon zest, creating a harmony of flavors. Cantucci are traditionally served with dessert wine Vin Santo, dipping pieces before tasting, making them an ideal treat for leisurely Italian-style evenings.
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 150 g
2
Add lemon zest.
- Lemon zest: 1 piece
3
Pour cognac into the egg mixture.
- Cognac (brandy): 4 tablespoons
4
Pour flour and baking powder into a bowl.
- Wheat flour: 270 g
- Baking powder (raising agent): 2 g
5
Add melted butter to the dough and knead until smooth. The dough should not be very sticky. If needed, add a little flour.
- Butter: 50 g
- Wheat flour: 270 g
6
Add raisins.
- Raisins: 50 g
7
Chop the almonds with a knife and add to the dough.
- Almond: 50 g
8
Cut the candied fruits into small pieces and pour them into a bowl.
- Candied orange peel: 50 g
9
Knead the dough, cover with film, and put it in the refrigerator for 30 minutes.
10
Line the baking tray with parchment.
11
Divide the dough into four equal parts, roll out four sausages about 3 cm wide and 1-2 cm thick, and place them on parchment.
12
Brush the dough with egg yolk to brown it while baking.
- Egg yolk: 1 piece
13
Preheat the oven to 200 degrees and bake for 30 minutes.
14
Let it cool a bit, but while the dough is still warm, cut into pieces 1 cm wide.
15
Spread on a baking sheet and dry in the oven for another 10-15 minutes.
