Cantuccini with walnuts
10 servings
60 minutes
Cantuccini with walnuts is a classic Italian cookie from Tuscany, known for its crunchy texture and deep nutty flavor. Historically served with Vin Santo wine, pieces are dipped before each bite. In this version, walnuts add special richness and a slight bitterness, creating a harmony of sweetness and nutty astringency. Twice-baked, it retains hardness but becomes tender when in contact with beverages. It's the perfect accompaniment to morning coffee or dessert wine, and its long shelf life makes it a great gift. The crispy crust and warm aroma of vanilla and nuts unite tradition and simplicity, remaining one of Italy's favorite treats.
1
Mix flour, sugar, vanilla sugar, baking powder, and nuts.
- Wheat flour: 400 g
- Sugar: 170 g
- Vanilla sugar: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Walnuts: 130 g
2
In another container, beat the eggs.
- Chicken egg: 3 pieces
3
Pour the eggs into the dry mixture (flour, sugar, vanilla sugar, baking powder, and nuts). Knead the dough.
- Wheat flour: 400 g
- Sugar: 170 g
- Vanilla sugar: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Walnuts: 130 g
- Chicken egg: 3 pieces
4
Line the baking tray with parchment paper. Divide the dough into 3-4 parts. Make 'tubes' with a diameter of 4 cm. Place them 4-5 cm apart.
5
Bake in the oven for 25 minutes at 180 degrees.
6
After baking, remove the 'tubes' from the tray. Let cool for about 10 minutes.
7
Cut the cooled 'tubes' diagonally into pieces, 8 mm thick.
8
Place the cookies on the baking sheet so that they do not touch each other. Send them back to the oven for 15-20 minutes.
9
After baking, let the cookies cool completely. Store them in a glass jar or another closed container to preserve their structure and aroma.
