Homemade Tuscan Cantucci with almonds. The only rule? You must dip them in Vin Santo wine! (Trad: Cantucci toscani fatti in casa con mandorle
Homemade Tuscan Cantucci with almonds. The only rule? You must dip them in Vin Santo wine! (Trad: Cantucci toscani fatti in casa con mandorle
by CiaoToscana
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Vabbè in caso di emergenza pure il Passito.
CiaoToscana
As promised, here is the recipe! Remember: traditional Cantucci are hard because they are designed to be dipped in **Vin Santo** (sweet wine) to soften them up.
**🛒 Ingredients:**
* **500g (4 cups) Flour (00)** * **250g (1 ¼ cups) Sugar** * **250g (1 ½ cups) Almonds** (Unpeeled! Don’t toast them beforehand) * **3 Whole Eggs + 1 Yolk** * **50g Butter (melted)** – *Optional, but I recommend it for texture.* * **Lemon Zest** (from 1 organic lemon) * **1 tsp Baking Powder** * **Pinch of Salt**
**👨🍳 Method:**
1. **Mix:** Whisk eggs, sugar, and lemon zest until frothy. Pour in the melted butter. 2. **Combine:** Sift flour and baking powder, then add to the wet mixture. 3. **The Crunch:** Add the whole almonds and mix. The dough will be sticky (don’t worry!). 4. **First Bake:** Form 2 long logs on a baking sheet lined with parchment paper. Brush with egg wash. Bake at **190°C (375°F)** for **20 minutes**. 5. **Cut:** Remove from the oven, let cool for 5 mins. Cut diagonally into 1.5cm slices. 6. **Second Bake (Bis-cotto):** Lay slices flat and bake again at **160°C (320°F)** for **10-15 mins** to dry them out.
*(****Note:*** *The website is currently in* ***Italian****, but I am working on the full* ***English translation*** *right now! In the meantime, your browser’s auto-translate works perfectly. Thanks for your patience!)*
2 Comments
Vabbè in caso di emergenza pure il Passito.
As promised, here is the recipe! Remember: traditional Cantucci are hard because they are designed to be dipped in **Vin Santo** (sweet wine) to soften them up.
**🛒 Ingredients:**
* **500g (4 cups) Flour (00)**
* **250g (1 ¼ cups) Sugar**
* **250g (1 ½ cups) Almonds** (Unpeeled! Don’t toast them beforehand)
* **3 Whole Eggs + 1 Yolk**
* **50g Butter (melted)** – *Optional, but I recommend it for texture.*
* **Lemon Zest** (from 1 organic lemon)
* **1 tsp Baking Powder**
* **Pinch of Salt**
**👨🍳 Method:**
1. **Mix:** Whisk eggs, sugar, and lemon zest until frothy. Pour in the melted butter.
2. **Combine:** Sift flour and baking powder, then add to the wet mixture.
3. **The Crunch:** Add the whole almonds and mix. The dough will be sticky (don’t worry!).
4. **First Bake:** Form 2 long logs on a baking sheet lined with parchment paper. Brush with egg wash. Bake at **190°C (375°F)** for **20 minutes**.
5. **Cut:** Remove from the oven, let cool for 5 mins. Cut diagonally into 1.5cm slices.
6. **Second Bake (Bis-cotto):** Lay slices flat and bake again at **160°C (320°F)** for **10-15 mins** to dry them out.
**📝 Full Recipe & Notes:** You can find the printable version and step-by-step photos on my blog: [**https://www.ciaotoscana.it/cucina-toscana/cantucci-o-biscotti-di-prato-ricetta-originale-toscana/**](https://www.ciaotoscana.it/cucina-toscana/cantucci-o-biscotti-di-prato-ricetta-originale-toscana/)
*(****Note:*** *The website is currently in* ***Italian****, but I am working on the full* ***English translation*** *right now! In the meantime, your browser’s auto-translate works perfectly. Thanks for your patience!)*