Cantuccini
10 servings
60 minutes
Cantuccini are traditional Italian almond cookies from Tuscany. Their history dates back to the Renaissance when they became popular among travelers for their crunchy texture and long shelf life. Sweet, aromatic, with hints of anise and wine, cantuccini pair perfectly with coffee or dessert wine Vin Santo, into which they are traditionally dipped before consumption. Baked twice, these golden slices acquire a signature density and rich flavor. Almonds give them a pleasant nutty depth, while anise adds a light spicy note. Today, cantuccini remain a beloved treat that can transport you to a cozy Tuscan village with the first bite.
1
Preheat the oven to 170°C. Mix the flour with the baking powder. In a bowl, combine the eggs, 3 yolks, sugar, melted butter, ground anise, and wine.
- Fine-ground flour: 500 g
- Baking powder (raising agent): 10 g
- Chicken egg: 3 pieces
- Egg yolk: 4 pieces
- Sugar: 400 g
- Butter: 50 g
- Ground star anise: pinch
- Semi-sweet red wine: 30 ml
2
In a mixing bowl, combine flour with the egg mixture. You can also knead the dough on a work surface by forming a mound of flour, making a well on top, and pouring in the egg mixture. Knead until a homogeneous mass is obtained.
- Fine-ground flour: 500 g
- Chicken egg: 3 pieces
- Egg yolk: 4 pieces
3
Add nuts. Use a metal spoon to place the dough on a floured surface and shape it into rectangular strips of 4 cm*15 cm. Coat in flour and place on a baking sheet lined with parchment. Bake for 30 minutes or until evenly golden. Meanwhile, prepare the glaze. Mix the remaining yolk, egg white, and anise seeds.
- Roasted almonds: 250 g
- Fine-ground flour: 500 g
4
Remove from the oven, cut diagonally into strips 1 cm thick, and coat with glaze using a pastry brush. Return the cookies to the oven for 10-15 minutes.
- Egg white: 0.5 piece
- Egg yolk: 4 pieces
- Ground star anise: pinch
5