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Cantucci Recipe (Traditional Tuscan Biscotti)
Here you can find the best cantucci recipe to make at home! Cantucci are the most famous traditional Tuscan cookies, made with flour, butter, eggs and almonds.Their characteristic is an unmistakable shape made by cutting a freshly baked loaf of dough into oblique slices. A second step in the oven for a few minutes serve to give the Cantucci the right crunchiness and their typical rustic, golden look.
Ingredients
- 150 g granulated sugar - ¾ cup
- 2 eggs
- 1 teaspoon baking powder
- 300 g flour - 2 cups
- 130 g almonds, whole and raw - 4.5 oz
- 20 ml Marsala or other fortified wine - 2 tablespoons
- ½ orange zest
- 30 g unsalted butter - 1 oz, at room temperature
- 1 egg yolk - for brushing
- ⅙ teaspoon salt
Instructions
- Place the sugar with the whole eggs and the fine salt in a large bowl. Stir with a spatula to dissolve the sugar. It's not necessary to beat the eggs, just stir.
- In a second bowl, mix the flour with the baking powder.
- Then add the flour to the egg and sugar mixture.
- Mix very well with a spoon then add the soft butter at room temperature.
- At this point the dough is very firm, so it's best to continue kneading with your hands.
- Then add the whole almonds, marsala and orange zest.
- Knead until all ingredients are well incorporated into the dough. If the dough sticks to your hands, add a little flour.
- Now transfer the cantucci dough to a pastry board.
- Knead some more and then divide the dough into two equal parts with a Dough Cutter. With your hands, roll the dough and form two long, rather narrow rolls.
- Line a baking sheet with baking paper and arrange the loaves well apart. Brush the surface with beaten egg yolk.
- Bake at 180°C (356°F) in the middle part of the oven for about 20 minutes, the time it takes for the loaves to expand and flatten a bit.
- Remove from the oven and let them cool.
- Cut the loaves in diagonal slices of the same thickness. About 1 ½ cm to at most 2 cm (½ inch to maximum ⅔ inch). The cantucci are almost ready! Arrange them on a baking sheet.
- Arrange the cantucci on one side of a baking sheet covered with baking paper. Toast them in a preheated oven at 200°C (392°F) for 4 minutes on one side. Then turn them over and bake another 4 minutes on the other side. In this way, the cantucci turn golden and get their characteristic crumbly texture.
- Remove the cantucci from the oven and let them cool. Cantucci are ready!
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 15mgSodium: 24mgPotassium: 39mgFiber: 1gSugar: 4gVitamin A: 41IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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