Authentic Toscani Cantucci
User Reviews
5
Authentic Toscani Cantucci
Description
This traditional recipe starts by beating eggs and sugar, then mixing in flour, baking powder, and salt until just combined, followed by folding in roasted almonds to form a dough. The dough is divided and shaped into logs on a parchment-lined cookie sheet, then baked at 350°F for about 20 minutes. After resting briefly, the logs are sliced into approximately half to three-quarter inch thick pieces. These slices are arranged cut side up on the baking sheet and baked again for 6 to 10 minutes until dried and crisp. Once cooled, the cantucci have a hard, crunchy texture ideal for dipping.
These cookies are known for their satisfying crunch and nutty almond presence. The twice-baking ensures dryness that helps preserve them and enhances their texture. The skin-on roasted almonds add a toasted bitterness balancing the cookie's sweetness.
Cantucci can be served alongside dessert wine or coffee. They store well in an airtight container at room temperature for up to two weeks and can be frozen either as shaped dough or baked cookies for longer storage.
Ingredients
- 2 large egg room temperature
- ¾ cup granulated sugar
- 2 cups all-purpose flour 273 grams total
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup almonds 150 grams total, roasted, with skin
* Place the almonds on a cookie sheet and bake in a 350F (180C) pre-heated oven for 6-7 minutes, then move immediately to a clean bowl to cool. Do not leave on the pan or they will continue to bake.
Instructions
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In the mixer (with the flat beater) beat the eggs and sugar well, approximately 3-5 minutes, add the flour, baking powder and salt, mix, when almost combined add the almonds and mix to form a dough.
- Divide into 2 parts and form into 2 logs. Place on the prepared pan, let sit 3 minutes, then bake for approximately 20 minutes. Remove from the oven, let sit approximately 5 minutes, then slice into ½-¾ inch (1½-2 cm) slices. Place cut side up again on the cookie sheet and bake for 6-10 minutes or until dried. Let cool 5-10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- Store the cooled cantucci in an airtight container to keep crispness for up to two weeks at room temperature.
- The dough can be shaped into logs and frozen, then thawed before baking, extending preparation convenience; frozen dough keeps up to two months.
- Baked cookies also freeze well when stored in freezer-safe containers or bags, maintaining quality for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 14IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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