Cantucci: Italian Almond Cookies
User Reviews
4.9
Cantucci: Italian Almond Cookies
Description
The recipe for Cantucci begins by toasting whole almonds until golden to bring out their flavor and then setting them aside. Eggs and sugar are mixed thoroughly to create an open, airy base, infused with vanilla essence and a touch of amaretto. Dry ingredients including flour, salt, orange peel powder, and baking powder are combined separately and then incorporated into the wet mixture to form a soft dough.
The dough is kneaded lightly and enriched with the toasted whole almonds. It is divided into portions rolled into logs and brushed with beaten egg for a golden glaze. These logs are baked at a moderate temperature initially, then sliced and baked again to achieve the classic crunchy texture.
This twice-baked process produces a dry, crisp cookie that holds its shape well and is traditionally served with coffee or dessert wine to soften the texture when dipped. The citrus, almond, and amaretto flavors combine to give a distinctive Italian cookie experience.
Ingredients
Ingredients
- 300 g flour plus extra for sprinkling
- 3 egg plus one egg for glazing
- 100 g almonds
- 1/2 baking powder sachet
- 150 g sugar
- 1 tsp orange peel powder dried, ground
- 1 tsp vanilla essence
- 1 tsp amaretto
- 1/2 tsp salt
Instructions
How to make CANTUCCI:
- These cookies are quite simple to make.
- Heat the oven to 180 C degrees (356 F). Place the almonds in a non-stick tray and bake for 10 minutes.
- Remove the tray from the oven and set the almonds aside.
- Mix the eggs with the sugar thoroughly until the mixture opens.
- Add the vanilla essence and a teaspoon of amaretto and mix.
- In a separate bowl, mix the flour with the salt, orange powder, and baking powder.
- Put the flour over the egg mixture and start kneading.
- When you have a soft dough, place on a well-floured worktop and knead until it is not sticky. Add flour if necessary.
- Add the whole almonds, incorporating them well into the dough.
- Divide the dough into 4 equal parts.
- Roll out each piece into a 10-15 cm (3.9-5.9 inch) long roll.
- Place each roll on a baking tray lined with baking paper.
- Heat the oven to 200 C degrees (390 Fahrenheit).
- Brush each roll with beaten egg.
- When the oven is hot, bake for 15 minutes.
- Remove from the oven and turn off the heat and leave the oven door closed.
- Cut each roll with a knife (serrated would be good, but I didn't have one) diagonally into slices about 2 cm (0.8 inch) thick.
- Place each cookie back in the pan.
- Without reheating the oven, put the tray back in and leave for 10 minutes to dry the cookies.
- Until recently, I had only eaten shop-bought, but I really wanted to make them at home.
- Now I have succeeded and I invite you to try them; they are worth it!!!
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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