The Tuscan Almond Cookie Recipe is much simpler than I’ve always imagined. To tell you the truth, I am beginning to think some people spread the word labeling some traditional recipes as difficult. I waited for years to prepare amaretti to discover that it is really simple. And for cantucci (or cantuccini), the Italian name for Tuscan almond cookies, I had the same feeling.
I used the recipe suggested by Silvia, from La Cucina delle Streghe blog, from Stefano Spilli. She says (and I agree) that it is that kind of recipe you can’t fail when preparing it. Simple ingredients, simple steps with clear directions.
I first ate cantucci (cantuccini is the diminutive) many years ago while in Tuscany. I loved them since that time . I bought some in a shop and used to have breakfast with them, dipping them into my coffee and milk cup. Needless to say it was delicious.
But the most common way to serve them is together with Vin Santo, a Tuscan dessert wine. You should dip the cantuccini (they are hard, not soft biscuits) into the Vin Santo and eat. My God,I just love it! Some typical restaurants in Tuscany serve them at the end of the meal, as a natural and obvious choice.
Here you can see how my loafs looked like and how I cut them into slices.
The Authentic Tuscan Almond Cookie Recipe
The Tuscan Almond Cookies Served with Dessert Wine
450 gr of flour
350 gr of sugar
2 eggs + 3 yolks
1 egg to brush
8 gr of baking powder
50 gr of melted butter
grated zest of 1 orange
250 gr of unpeeled almonds
- Using your mixer, beat the eggs, the yolks and the sugar until they become a soft and white cream.
- Leave the mixer and work with a wood spoon from now.
- Add the grated orange zest and the melted butter.
- Sift the flour together with the baking powder.
- When the butter is well absorbed, add the flour and baking powder.
- As you add the flour, the mixture becomes harder to work with the wood spoon, and so use your hands.
- Add the almonds and mix it all well.
- Divide the dough into 3 or 4 loafs and place them on a baking pan covered with parchment paper.
- Consider that they will grow while in the oven, so do not place them too close one to another.
- If your pan is not large enough, make a fold in the paper between each loaf and it will keep the loafs separately.
- If it’s too sticky, wet your hands or add little flour.
- Brush them with a beaten egg.
- Bake them in preheated oven 180°C/356°F.
- They are done when colored (about 25 minutes).
- Let them cool for about 15 minutes.Not less otherwise they will dismantle. Do not let it cool too much because it gets hard when cool, making it difficult to cut.
- Cut each loaf into slices of 1 1/2 finger width and place them on the baking pan again to biscuit on each side, ten minutes each side (even less).
- Be careful not to brown too much otherwise they will become very hard.
- When cooled, store them in hermetic containers.
- Buon appetito!