Simply delicious! Cantucci Toscani is a shortcrust pastry cookie that encloses fragrant almonds. Delicious when dunked into a glass of sweet wine (like Vin Santo), but also crunched on their own, perhaps with a cup of tea or coffee!
Mix the butter with the sugar, salt, flavorings, and the eggs previously beaten with the yolks.
Add the flour sifted with baker's ammonia (if not available, you can use 6gr of common baking powder or baking powder)
When the dough has formed, incorporate the lightly toasted sliced almonds.
Wrap the dough with a plastic bag and let it rest in the refrigerator for 1 hour
Compose regular-shaped strings, brush with egg yolk and sprinkle with granulated sugar.
Bake at 170°C (338°F) for 10min, finishing cooking by keeping the oven door slightly ajar for another 15min or so.
Once baked, while still lukewarm, cut the strings at an angle, forming cookies about 1.5cm wide.
Place the Cantucci on the baking sheet and let them dry in the oven at 130°C (266°F) for 20 minutes until obtaining a good level of toasting; in this way, Cantucci will have a better shelf life, and you will obtain a drier cookie more suitable to be dunked