DessertsRecipes

Easy and delicious Cantucci

by Micaela Harrasser

I just adore them: the recipe is super simple, they’re quick to make, and the cookies are bursting with flavor. It’s a perfect side treat to have with your breakfast, morning/afternoon snack or as dessert at the end of your meal! 😀

Traditionally, these cookies come from Tuscany (Prato) and are usually enjoyed with Vinsanto, a local sweet wine. Their appearance is original and peculiar: golden surface, super crunchy consistency (from the double-cooking) and chunks of almonds through them, which makes them unique!

The traditional recipe uses whole almonds, but you can swap them with your nut of choice and even with chocolate 😉 I can’t wait for you to make them and let me know your thoughts!

[rating]

Easy and delicious Cantucci

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes roughly 30 pieces:

  • 2 medium eggs
  • 150g cane sugar
  • 280g flour
  • ½ tsp bicarb of soda/baking soda
  • 70g almonds skin on
  • Zest from 1 big orange
  • 1 tsp honey

Instructions

  1. Turn on oven to 190C and line a sheet of baking paper/baking mat on a large tray.
  2. In a large bowl add the eggs, sugar, honey and zest of the orange.
  3. Whisk well for a few minutes until the sugar is dissolved.
  4. Add the flour and baking soda and combine the ingredients using a spoon or a sturdy spatula.
  5. Just when everything is combined and you don’t have lumps, add the almonds:
  6. Using your hands, mix the almonds well into the paste, then divide it into 2 equal pieces.
  7. Shape them into rectangles of roughly 20cm x 3cm (they will rise in the oven) as showed here:
  8. Place in the middle part of the oven and cook for 18minutes, until golden.
  9. Take them out and let them rest on the counter for a few minutes, while keeping the oven on.
  10. Once they are hardened and cooled down, use a sharp knife to slice them up (1cm-tick), separate them and place them back into the oven for an extra 5 minutes to harden them.
  11. The cantucci are now ready to be enjoyed! Not all at once if you can resist.. 😉

Notes

NOTES: when you cut them after the first cooking step, make sure they are already cooked inside. If not, next time try adding a couple of minutes or use the 'dry skewer' test. Storage: you can store them at room temperature in an airtight container for up to 1 week.

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