Who does not know Cantucci?
The most famous traditional Tuscan cookies.
First, you bake them as logs, then you cut into oblique slices and bake them again until golden brown and crispy.
Traditionally, cantucci are dipped in Vin Santo, but the can be served with coffee, tea, or even homemade hot chocolate.
The almond cantucci are very easy to prepare, and if stored them in a closed container, they stay fresh for weeks!.
Heat fan oven at 340F - 170°C. In the bowl of a stand mixer, fitted with paddle attachment, knead on low speed, the butter with sugar and flavors (see notes). Add the first part of the flour, sifted with baking powder and salt. Knead to combine. Gradually add the eggs in 4/5 batches and combine until completely incorporated. Then, add the remaining sifted flour, then add the almonds in 2 batches. Knead until you get a homogeneous mixture, soft and sticky. With floured hands, on a floured counter, shape the dough into a ball, scale the dough and divide into 3 equal parts. Shape each part into 12 inches long log (30 cm). Line a baking sheet with baking paper and arrange the loaves well apart. Bake for 18 minutes. Out of the oven, let the logs completely cool, room temperature, about 60 minutes. With a serrated knife, cut diagonal slices of the same thickness: 1.5 cm Arrange the cantucci on one side of a baking sheet covered with baking paper. Toast them in a preheated oven at 340F - 170°C for 8 minutes on one side. Then flip them over and bake another 8 minutes on the other side. Remove the cantucci from the oven and let them cool completely. Cantucci are ready! Enjoy! I suggest you to use a kitchen scale.
Almond Cantucci
Ingredients
Dough
Instructions
Notes
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