Italian Cantucci
8 servings
60 minutes
Italian twice-baked croutons. An ideal dessert for winter: firstly, cantucci can be served with warming drinks (tea, coffee, mulled wine) or sweet wine. Secondly, you can bake a lot of cantucci at once and store them for a long time in a tin can, and as needed, beautifully give them to friends.
1
Preheat the oven to 170ºC.
2
While it heats up, prepare the ingredients: grate the zest of lemon and orange, and squeeze the juice of the orange into the zest.
- Orange zest: 8 g
- Lemon zest: 8 g
- Orange juice: 100 ml
3
Heat the almonds in the oven for 5 minutes. Remove and chop coarsely.
- Almond: 300 g
4
Wash the egg and break it into a bowl. Add sugar. Whisk until frothy.
- Chicken egg: 2 pieces
- Sugar: 250 g
5
Add honey, orange juice with zest, and milk. Mix well.
- Honey: 15 g
- Orange juice: 100 ml
- Milk: 50 ml
6
Pour a couple of spoons of flour on the table, the rest into the bowl. Add baking powder to the bowl and mix.
- Wheat flour: 600 g
- Baking powder (raising agent): 10 g
7
Pour the liquid mixture into the flour and mix with a spoon. Place the dough on the table. Knead well with your hands.
- Wheat flour: 600 g
8
Add almonds, knead again by hand. Shape the dough into bars.
- Almond: 300 g
9
Line the baking tray with parchment, place the bars, leaving space between them.
10
Bake for 25 minutes at 170ºC.
11
Remove from the oven and let it cool slightly.
12
Slice each bar into 1 cm thick pieces.
13
Place them on parchment and bake for another 10 minutes.
