Cantucci biscuits
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.
Time
55 minutes
Difficulty
Medium
Course
Desserts and Fruits
Italian Region
Ingredients
- 6 oz butter
- ¾ lb granulated sugar
- 7 oz eggs
- ⅛ oz salt
- ⅛ oz vanilla
- ⅛ oz nutmeg , ground
- ⅛ oz yeast
- 1 lb all-purpose flour
- ½ lb almonds
Preparation
25 minutes preparation + 30 minutes cooking
Step 1
In a food mixer whip the softened butter with the caster sugar.
Step 2
Add the egg and continue to mix.
Step 3
Add the flour mixed with the chemical yeast, and then the nutmeg and vanilla.
Step 4
Add the almonds and mix in.
Step 5
Put the dough into a pastry bag, and inside a baking tin lined with oven paper, form some loaves to be baked at 400°F for around 15 - 20 minutes.
Remove from the oven and allow to cool slightly, then make the Cantucci by slicing the loaves with a smooth-bladed knife to a thickness of about 0.4 inch and putting back into the oven to brown both sides.
Chef's Tips
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.
