Italian Cantucci cookies

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to bake Italian Cantucci cookies? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. I have large, choice eggs. You can replace almonds with other nuts: peanuts, hazelnuts, cashews, pistachios, etc. And it will be even tastier with a mixture of different nuts.

2. STEP 2

   

   Dry all the almonds in a dry frying pan.

3. STEP 3

   

   Pour boiling water over approximately 50 g of almonds and leave for a few minutes, then drain the water. After this, the husk will swell and come off easily. Grind the peeled almonds in a coffee grinder or blender until finely ground.

4. STEP 4

   

   Cut the remaining unpeeled nuts in half with a knife. In addition to the nuts, you can add small pieces of dried fruit to the cantucci: raisins, dried apricots, prunes.

5. STEP 5

   

   In a bowl, beat eggs, yolks, sugar and vanillin with a mixer until smooth. Adjust the amount of sugar to your taste. How to replace vanillin, read the article. Link at the end of the recipe below the steps.

6. STEP 6

   

   Add warm melted butter, chopped lemon and orange zest and whisk again.

7. STEP 7

   

   Add sifted flour and ground almonds. Mix again with a mixer until a viscous, slightly fluid mass is obtained. If necessary, add a little more flour. Read about flour and its properties in a separate article at the link at the end of the recipe.

8. STEP 8

   

   Add chopped almonds to the dough and mix thoroughly with a spatula.

9. STEP 9

   

   Using a spatula, place the dough onto a parchment-lined baking sheet. Sprinkle the dough with flour and use your hands to shape the dough into an oblong oval shape about 10 cm wide and 4 cm thick. Bake the cookies at 190℃ for 20-25 minutes until golden brown.

10. STEP 10

    

    Remove excess flour from finished cookies. Using a sharp knife, cut the cookies into strips 2-2.5 cm thick.

11. STEP 11

    

    Place the cookies on the rack, cut side up, return to the oven and bake for about 10 minutes on the convection setting. If you do not have such a mode, then first dry the cookies for 6-10 minutes on one side, then turn them over and dry them on the other side. Make sure the cookies don't burn. The time shown is approximate. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Cool the finished cookies.

12. STEP 12

    

    Cool the finished Cantucci almond cookies completely. Serve with sweet dessert Italian wine, coffee or tea. Bon appetit!

Comments on the recipe

Alya

10.08.2023

4.5

ABOUT! Yes! This is a recipe for real cantuccini. Or cantucci? The salt is not the point, the main thing is not the biscotti! Simple ingredients, a simple (but tricky) process, and the result is delicious! This time the gastronomic muse whispered to me that it would be nice to “lengthen” the short carbohydrates by mixing several types of flour. So I mixed 15% whole grain flour (2 types) with 1st grade flour. Next, I was inspired by the aroma of mustard oil and replaced it with butter in a ratio of 0.85: 1. I completely removed the citrus notes (until the New Year). I used cane sugar in smaller quantities, keeping in mind the “extension” of carbohydrates. Quick kneading, molding with a slipper and into the oven. The results were delicious, fragrant, crunchy cookies. Having tried these cookies, you understand what tenderness with character is. Thanks to the author for the perfect recipe with a detailed description and illustration. Good appetite everyone.

Lotus

10.08.2023

4.6

Cantucci's Italian cookie recipe attracted me as soon as I saw it here. I immediately decided that I would definitely do it! I was expecting a lot of nuts, something light and crunchy. And she turned out to be right. Interesting, not complicated recipe. I decided to add 150 grams of almonds, and the remaining 50 grams were taken by hazelnuts. I dried everything in a frying pan at the same time. Grind some of the almonds into crumbs in a coffee grinder as per the recipe. True, I laid out the finished dough with a wider cake, more than 10 cm. Therefore, when cutting, I decided to cut not only across, but also along the center once, so that the cookies would be shorter. We really enjoyed! Based on the time the cookies were in the oven, I did everything according to the recipe. The cookies turned out so delicious! Not cloying, crispy (I think it’s important not to overcook it in the oven, so that it won’t turn out like croutons at all). And so nutty! Beauty and deliciousness! Perfect with tea and coffee

LidaLidochka

10.08.2023

4.6

Thank you very much for the recipe for Italian Cantucci cookies! The result was a sweet and crispy crouton cookie. I haven’t tried it with wine, but it’s very tasty with coffee!

Dana

10.08.2023

5

Thanks for the Italian Cantucci cookie recipe! Delicious for morning tea!