Tuscan Almond Cantucci Biscuits (VIDEO)
Cantucci are almond biscuits, which are obtained by cutting the still hot cylinders of dough into slices and then putting them back in the oven for a few minutes, where they will take on the rustic and slightly golden appearance of the classic Tuscan Almond Cantucci Biscuits that the whole world knows.
What are Cantucci Biscuits
The Cantucci (or Cantuccini) also known as “Biscotti di Prato” are typical dessert of traditional Tuscan cuisine. They are biscuits with almonds, rustic and slightly golden in appearance. Dipped for a few seconds in Vin Santo 🍷, Marsala or Vin Brule, it will be the best cookie you will ever eat! They are gorgeous!
Italian Cantucci with Almonds Ingredients
Here’s what you will need for this homemade Cantucci recipe:
- Almonds with skin
- Granulated sugar
- 1 organic orange
- Vanilla extract
- Flour type 00 (or all-purpose flour)
- Baking ammonia (or baking powder)
👉🏻 The secret of Cantucci with a flavorful texture, but not overly crispy and hard is the addition of a small percentage of ammonia for desserts into the dough. Once the oven is opened, ammonia does not leave a pleasant smell, but will disappear within 10 minutes, and you will get the best Cantucci you will ever eat!
How to Make Tuscan Almond Cantucci Biscuits
Let almonds toast over medium-high heat for 5 minutes. Mix all the ingredients and add the toasted almonds last. Knead until you get a homogeneous dough. Divide the dough in half and, using a little flour, make 2 cylinders about 3 cm wide. Place them on a baking sheet lined with parchment paper, without flattening them. Bake at 180 °C in the middle rack of the oven for about 15–18 minutes, during which time the cylinders will swell and lightly brown. Remove from the oven and cut into slices about 1.5-2 cm thick. Roll out the cookies and bake for another 4 minutes on each side. Remove from oven and allow to cool for about 2 hours.
Tuscan Almond Cantucci Biscuits Video
How to Serve Cantucci
Almond Cantucci are delicious crunchy biscuits perfect for the Christmas holidays and easy to prepare at home. But in some areas of Italy, they are served in pastry shops and restaurants all year round! Tradition has it dipped in Vin Santo (A delicious Italian dessert wine), but they are also excellent with sparkling wine or other liqueurs.
Cantucci With Almond Storage Instructions
The Cantucci will keep perfectly for weeks, just close them in a food bag. You can also keep it for 1–2 months in the freezer, but remember to serve them at room temperature.
Tuscan Almond Cantucci Biscuits
- 150 g almonds
- 2 eggs
- 140 g granulated sugar
- 1 grated orange zest
- 1/2 teaspoon vanilla extract
- 270 g Tipo 00 flour or all-purpose flour
- 4 g baking ammonia or baking powder
- Toast the almonds in a pan for 5 minutes.
- Preheat the oven to 180 °C.
- Mix together eggs, sugar, grated orange zest, salt, and vanilla.
- Add flour and ammonia, then add the almonds and knead well until you get a homogeneous dough.
- Divide the dough in half and with the help of a little flour make 2 cylinders about 3 cm wide. Arrange them on a baking sheet lined with baking paper. Important to have perfectly shaped Cantucci, is do not flatten the loaves.
- Bake at 180 °C in the center rack of the oven for about 15 – 18 minutes, the time that the loaves will swell.
- At this point, you can slice the loaves into biscuits of about 2 cm of thickness. Turn them upside down and cook again in the oven for 4 minutes on one side; then turn them and cook another 4 minutes on the other side.
- Remove from the oven and let it cool! As soon as they come out of the oven they will seem hard, but when cooled, they will be fragrant and soft!