Today I’ll take you to Italy and show you a recipe for perfect, traditional almond biscuits. Do you know Cantuccini?
What are Cantuccini?
They are hard, crunchy crackers that come from a small town called Prato- near Florence (that’s why they are often called ,,biscotti di Prato’’ but there are many discussion about true origin of them). They are similar to rusks, baked twice as well. First you bake whole dough rolls, then cut little biscuits and bake one more time.
Interesting fact: It’s well known that Italians are very strict about their traditional cuisine and products. Even an association called Associazione tra Produttori di Cantuccini Toscani alle Mandorle (association of Tuscan almond Cantuccini producers) was formed. Producers who belongs to this association must follow the rules: their biscuits have to be no longer than 10cm and almond content must be no less than 20%.
So, can you make them in a proper way? Let’s try!
Cantuccini, the best Italian almond biscuits
You can add them to other desserts or eat alone. The best way is to soak them quickly in coffee, milk or sweet wine and champ. : )
Cookies take a big place in Italian cuisine, especially breakfasts. Cantuccini are favorite choice of many Italians. Now, you can easily find them in markets, but let’s try to make them yourselves. Of course (if you try the original version with whole almonds!) you can experiment with different nuts or chocolate chips 🙂
Remember to keep your biscuits in box or jar to keep them crunchy for a long time.