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Cantucci biscuits

  • 55 minutes
  • Medium
  • Desserts and Fruit
These are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine.
Toscana

Ingredients:

  • 6 oz butter
  • ¾ lb granulated sugar
  • 3 eggs, + 1 egg yolk
  • oz salt
  • oz vanilla powder
  • oz nutmeg , ground
  • oz baking powder
  • 1 lb all-purpose flour
  • ½ lb almonds

Preparation:

Step 1

Soften the butter at room temperature for at least 45 minutes. Beat the butter and the granulated sugar in a bowl until creamy.
Add eggs and keep beating.

Step 2

Mix the flour with the baking powder. Stir in nutmeg and vanilla sugar.

Step 3

Add almonds and mix until smooth.

Step 4

Fill a pastry bag with the mixture and make lines of dough (like little baguettes) on a baking sheet lined with parchment paper.

Bake in a preheated 400°F oven for 15 - 20 minutes. Remove from the oven and cool slightly. With a knife, cut diagonally into 1/2-inch slices. Return to the oven for a few minutes until crunchy on both sides.

Consigli dello chef:

The operation of cutting the strips of dough, once cooked, must be performed swiftly, since otherwise the dough tends to dry up and break during the cutting.

It is a good idea to put them back into the oven once cut to let them dry out well in the center.

Once cooked, the Cantucci must be cooled and kept in a dry place. They can be conserved for many days.

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