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.

Cantuccini, the best Italian almond biscuits

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Recipe by Jan Vasil Course: Recipe book, Dessert, SnacksCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 1¾ cups of raw almonds

• 5 eggs

• 1 1/3 cups sugar

• 8 tablespoons unsalted butter, melted & cooled

• 4 cups pastry flour

• 1 teaspoon baking powder

Directions

• Roast almonds on the dry pan or in the oven until they’ll get lightly golden color.
• Beat 4 eggs with the sugar. Mix butter with eggs and sugar until it’ll be well combined.
• Add almonds and put the dough to a fridge for about 1 hour.
• Preheat your oven to 350°F (180°C). Prepare baking sheets, line them with baking paper.
• Cut the dough in two same pieces. Shape them into a logs. Whisk one egg and brush it onto the logs.
• Bake your logs for 20 minutes, then cool them down.
• Cut the dough into at ankle into a Cantuccini’s shape. Bake them about 25 minutes. Turn them on the other side after 12 minutes.
• Enjoy

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