Almond cantucci are traditional Tuscan biscuits (also called cantuccini or Prato biscuits), originating in the city of Prato.
There are many versions, which include, for example, replacing the almonds with hazelnuts, or flavoring the dough with orange zest or vanilla seeds.
With a recognizable shape, these sweets are usually enjoyed after a meal, dipping them in a small glass of vin santo or other sweet or liqueur wines.
These are biscuits with a dry consistency, whose dough is cooked twice, the first time as a whole loaf, which is then cut while still hot and put back in the oven for about ten minutes until the almond cantucci become golden and crunchy.
Let's find out together, with this recipe and photos, how to prepare these Tuscan sweets!
With these ingredients you get about 50-55 cantucci
Category: Biscuits
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Arrange the 00 flour on a pastry board and pour sugar in the center [1], then the baking powder, a pinch of salt and the melted butter [2].
Add eggs and the yolk [3] then we begin to knead with our fingers, gradually trying to incorporate all the flour and mix the ingredients [4].
We knead vigorously until we obtain a soft and smooth dough: add the almonds [5] and knead again until they are well combined.
Divide the dough into three equal parts: we work each one on a floured surface, in order to obtain 4-5 cm thick loaves.
Arrange them on a dripping pan lined with baking paper and cook in a preheated convection oven at 338° F/170° for 30-40 minutes [6].
Let them cool for a few moments and proceed to them with a serrated blade knife: we make slightly oblique cuts to obtain 1-1.5 cm thick nooks [7]. (Don't cut the cantucci while they are still hot, they will crumble. Wait about 8/10 minutes, until the log is warm but not completely cold, or it will be too hard to cut)
Place them again on a baking sheet lined with baking paper and cook at 356°F/180° for about 15 minutes [8].
Let cool and our almond cantucci are ready to be served.
The dough can be flavored with Marsala or another liqueur wine.
These biscuits are usually enjoyed dipped in a small glass of vin santo or sweet wine.
You can store them in a sealed container for several weeks. For this reason, you don't need to freeze them once cooked. It's better to freeze the dough, rolled into a log, wrapped in plastic wrap.
Remember: cantucci are supposed to be hard.
We can serve cantuccini at the end of a meal or after dinner with friends or as a snack.
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17.6 oz/500 g all-purpose flour.
7.7 oz/220 g sugar
3 eggs
3.5 oz/100 g Butter
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