Cantucci Recipe

Ingredients

• 500 g – 4 cups flour
• 300 g – 10.5 oz sugar
• 150 g – 5.25 oz butter (– melted)
• 300 g – 10.5 oz almonds (– with the skin on)
• 3 eggs + 1 egg for brushing
• 1 sachet vanillina (OR 1 tsp vanilla extract)
• 1 tsp baking powder

Instructions

1. 1

   Toast the almonds by placing them on a baking sheet and baking them in a preheated oven at 190°C – 375°F for 3 to 4 minutes. Remove them from the oven and let them cool completely.

2. 2

   Put the 3 eggs and sugar in the bowl of a mixer fitted with a whisk attachment and whisk until pale and fluffy. Add the melted butter and mix to combine.

3. 3

   Mix the baking powder into the flour, sift it into the egg mixture, and whisk until fully incorporated. Add the vanilla and toasted almonds.

4. 4

   Transfer the dough onto a floured surface, knead briefly, and shape it into a ball.

5. 5

   Divide the dough into 2 balls (or 3 for smaller Cantucci) and roll each into a 30 cm – 12 inch strip. Keep them thin (about 3 cm – 1.2 inches) as they will expand during baking. Place them on a baking tray lined with baking paper and brush with the remaining beaten egg (or milk, or a mix of both).

6. 6

   Bake in a preheated oven at 190°C – 375°F for about 20 minutes. Remove from the oven and let the logs cool for a few minutes. Slice them diagonally into 1 to 1.5 cm – 0.4 to 0.6 inch pieces using a sharp knife.

7. 7

   Arrange the sliced cookies on a baking sheet lined with baking paper and bake again in a preheated oven at 170°C – 340°F for 10 to 15 minutes.

8. 8

   Let the Cantucci cool down completely before serving or storing.