Metric:
500gr Flour
280gr Sugar
250gr Almond
( unpeeled )
Eggs
( 4 whole eggs and 1 Yolk )
100gr Butter
( melted but not hot )
4gr Dry Yeast Powder
Salt
( just a pinch )
For Brushing:
1 small Egg
TRADITIONAL ITALIAN RECIPE: It’s pretty hard to ignore that Christmas is around the corner. Whether you are cheering or groaning, you just might need to eat a cookie anyways. This cantuccini recipe is a perfect solution for gift giving.
Since these are baked twice (bis-cotto = twice cooked) they are dry biscuits – so if they sit around for a week before you give them away they are still perfect. Just keep them in a sealed container. I’ve made them the last three years and they give me a smug feeling (which is shockingly fleeting) of domestic goddessness when this iconic Italian treat, is indeed, of my repertoire.
Cantucci or Biscotti di Prato are crunchy almond cookies from Tuscany.
In Tuscany, these cookies are eaten after a meal soaked in a fortified wine called vin santo. But across the pond people eat biscotti dipped in coffee and yes – they are rad like that too (even if in the back of my head I’m thinking – I should be drinking carrot juice).
These almond cookies are very easy to make: you shape the dough into a log and bake it. Then slice the log with a sharp, serrated knife and bake the cookies again. It’s during this step that cantucci dry out and become crispy.
You can replace the almonds with chocolate chips, hazelnuts, pistachios or dried fruits. The possibilities are endless.
Stored in a sealed container these almond cookies last for several days. I always advice a couple of days.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Heat the over to 190C / 375F.
02 - Toast all Almonds in the oven for about 3 minutes. Remove them from the oven and let them cool.
03 - Using an electric mixer, mix the 3 Eggs and 1 Yolk, Sugar and a pinch of Salt until you will have obtained a fluffy mixture.
04 - Add the Butter to the Egg mixture and once you are ready incorporate Flour and Yeast too.
05 - Once the mixture has become a soft and crumby Batter, add the Almonds.
06 - Put the Batter on a floured surface and mould it to form a ball.
07 - Divide this mixture in two or three smaller balls of the same size and mould 3 long and flat loaves.
08 - Transfer the Loaves on a baking sheet covered with parchment paper.
09 - Brush them with 1 Egg ( lightly beaten ) and cook for 20 minutes in a pre-heated oven at 190C / 375F.
10 - Remove the loaves from the oven and let them cool for a few minutes.
11 - Cut all loaves diagonally in small cuts of 1 to 1.5 cm / 0.3 to 0.6in in thickness.
12 - Arrange the Biscuit Cuts obtained on an oven dish and toast at 170C / 338F for about 10~15 minutes.
13 - Remove from the oven. Let them cool and Serve.
Notes:
- Usually Cantucci are dipping dipped in the famous Vin Santo toscano, a liqueur wine.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
