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!
- Stand Mixer
- Baking Sheet
- 500 gr All-Purpose Flour (W150, 8% -9% of proteins)
- 270 gr Granulated Sugar
- 120 gr Softened Butter
- 80 gr Egg Yolks
- 100 gr Eggs
- 3 gr Salt
- ½ pod Vanilla Bourbon
- 1 Grated lemon zest
- 250 gr Roasted Sliced Almonds
- 4 gr Baker's Ammonia (ammonium bicarbonate)
- 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
Serving: 100g | Calories: 928kcal | Carbohydrates: 118g | Protein: 22g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 250mg | Sodium: 358mg | Potassium: 420mg | Fiber: 7g | Sugar: 47g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 6mg
Translated from Italian with Love
3 thoughts on “CantuccI – TUSCAN BISCOTTI”
The cantucci are crispy and tasty, but I would have preferred them to be harder. They are too crumbly. I used only half the sugar and they were plenty sweet enough.
thanks for having tried my recipe!
if you the Cantucci a bit harder, you can reduce the qty of butter in the recipe and follow the same steps!
question, when you outline egg yolks and then eggs. Is that full eggs plus additional egg yoke ?