ALMOND CANTUCCI: THE FAMOUS TUSCAN COOKIES

An Italian treat for any occasion

Cantuccini, also known as biscotti, are traditional Italian almond cookies that are perfect to pair with coffee, tea or a glass of Vin Santo.

With their golden, crunchy texture and slightly sweet flavor, these cookies are a must for anyone who loves simple but delicious desserts.

This recipe is easy to follow, and in just 30 minutes you will have a batch of authentic cantuccini ready to impress friends and family!

A Short History of Cantuccini

Cantuccini, often called biscotti outside Italy, are believed to have originated in the Tuscany region during the Renaissance.

The name “cantuccini” comes from the Italian word canto, meaning “corner” or “piece.”

These twice-baked cookies were prized for their long shelf life, making them a staple food for travelers and soldiers.

Traditionally, cantuccini were made with simple ingredients such as flour, sugar, eggs and almonds, reflecting the abundance of almonds in Tuscany.

They were often enjoyed with Vin Santo, a sweet dessert wine, which softened the cookies’ crunchy texture.

Over time, cantuccini became a symbol of Italian culinary tradition, celebrated worldwide for their delicious balance of texture and flavor.

Cooking Time: 30 min
Servings: 12
Cost: Medium

Ingredients:

• 3 3/4 cups (500 g) flour
• 1 3/4 cups (375 g) sugar
• 8 oz. (250 g) natural almonds
• 2 teaspoons baking powder
• 3 eggs
• 1/2 cup (100 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

METHOD:

Step 1: Preheat the oven.

Preheat oven to 350°F (175°C) to ensure even baking.

Step 2: Prepare the dry ingredients.

In a large bowl, combine the flour, sugar, and baking powder. Mix until smooth.

Step 3: Mix in the wet ingredients

Add the 3 eggs, melted butter and vanilla extract to the dry ingredients. Mix until a dough forms. The dough will be slightly dry.

Step 4: Incorporate the almonds

Gently incorporate the almonds into the dough. This step gives the cantuccini their characteristic crunchiness and flavor.

Step 5: Form the dough

Divide the dough into three equal portions. On a lightly floured surface, roll each portion into a log about 1 inch thick.

Step 6: Preparing for baking

Place the logs on a baking sheet lined with baking paper, leaving space between each log. Brush the top with beaten egg to achieve a golden finish.

Step 7: Baking and cooling

Bake the logs in the preheated oven for 30 minutes or until golden brown. Remove from the oven and allow to cool slightly.

Step 8: Slice and serve

Once cool enough to handle, transfer the logs to a cutting board. With a sharp knife, slice them diagonally into pieces about a foot long. These slices are the cantuccini.

Enjoy homemade cantuccini with a cup of coffee or the traditional Italian dessert wine, Vin Santo!

Tips and Tricks for Perfect Cantuccini

1. Toast the Almonds: Lightly toast the almonds before adding them to the dough for enhanced flavor and crunch.
2. Avoid Overmixing: When combining wet and dry ingredients, mix just until combined to avoid tough cookies.
3. Uniform Slicing: Use a serrated knife to cut even slices and prevent crumbling.
4. Custom Flavors: Experiment by adding orange zest, cinnamon, or chocolate chips to the dough for a twist.
5. Double-Baking Option: For a traditional extra-crispy texture, bake the sliced cantuccini for an additional 10 minutes at 300°F (150°C).

Nutritional Facts (Per Serving)

Quick Nutrition Tip

For a lower-calorie option, replace some of the sugar with a sugar substitute, or swap half of the all-purpose flour with whole wheat flour for added fiber.