Cantuccini

Cantuccini – crunchy Italian almond cookies. These dry and twice-baked cookies are great to dunk into coffee, milk, tea or dessert wine as many Italians do. Enjoy them as a snack, breakfast or after a meal all year round.

Cantuccini or cantucci (that’s the other name) are traditional Italian cookies. They originated in the Tuscan city of Prato but they are famous all around the world. Cantuccini are lovely almond cookies, which characteristics are being crunchy, dry and oblong-shaped.

Moreover, traditionally they are served after a meal with a very aromatic dessert wine called “vin santo”. However, they pair wonderfully with coffee, milk or tea as well. And, not only they make a great dessert but they make also a lovely breakfast or snack.

Twice-baked cookies

Like I already mentioned, they are baked twice. Consequently, they turn out extremely crunchy and irresistible. By the way, do you know that cookies in Italian are called “biscotti”? That actually means “bis” twice and “cotti” baked or cooked. Wink. It might be a bit confusing, though, because all the cookies are called like that even though not all are baked twice. Just focus on cantuccini. Wink.

But how are they baked twice? Firstly, the whole log of dough is pre-baked. Secondly, the log is cut into slices (which are crisp outside but soft inside), which are then baked again. Make sure to use a sharp serrated knife and to cut at an angle, slightly diagonally. Thirdly, after baking they have to be completely chilled. This is the real secret how to get that irresistible crunchiness.

Aromas and crunchy nuts

Somewhere on the internet, I read that the original recipe comes without butter. I love butter. Wink. Anyway, if you want to skip it, you can use one egg yolk or oil instead. Also, you can play with aromas as well. Instead of lemon zest, use orange or amaretto or even chocolate. There a plenty of ways how to add a flavour.

But, most importantly, these cookies are packed with fragrant almonds. Yummy! I suggest using non-toasted ones. These give a more rustical flavour to the cantuccini. And, always use whole almonds.

On the other hand, you decide on using them peeled or with skin on. You can also pick hazelnuts, peanuts, pistachios or any other nuts, too. The crunch in the crunchy cookies is very important. Wink.

Check also these desserts with some lovely nuts:

• marzipan liqueur apricot tart
• hazelnut crust choco ganache cake
• apple oatmeal crisp slices or
• baked milk rice

In addition, cantuccini last for a long time. However, make sure they are completely chilled and dry. You can store them in a cookie jar or in an air-tight box and they will stay crunchy for a month. Yes! But make sure they don’t come in contact with humidity.

Ingredients for about 40 cantuccini:

• 1,5 eggs
• 1 drop of vanilla paste
• 140g sugar
• a pinch of salt
• 300g flour 00
• 4 g baking powder
• 60 g melted butter
• lemon zest
• 120 g raw almonds (whole, peeled or unpeeled)
• 1 egg yolk

To begin, in a larger bowl combine 1,5 eggs, sugar, vanilla and salt. Mix with a silicone spatula just enough for sugar crystals and salt to dissolve. In another bowl, mix flour and baking powder. Then, stir the flour to the eggs and use your hands to amalgamate them.

At this point, add the melted butter and lemon zest. Knead for half a minute until the dough results smooth. Last but not least, add the whole almonds and fold them gently into the dough. Wrap the dough into plastic foil and put it to rest in the fridge for at least 30 minutes.

Furthermore, remove the dough from the fridge, divide it and roll each piece into a log with a diameter of about 4 cm. Wrap each log with plastic foil again and place it in the fridge for another 10 minutes.

First baking

Meanwhile, preheat the oven to 200ºC and line a baking sheet with parchment paper. Then, take the logs out of the fridge, quickly brush them with the egg yolk, lay them on the sheet and put them to bake for around 20 minutes or until golden. Once the logs slightly puff up and they get golden, remove them from the oven and let them cool for a couple of minutes.

Second baking

In the meantime, lower the oven temperature to 160ºC. With a serrated knife cut each pre-baked log slightly diagonally into 1-1,5cm thick slices. Lay the oval-shaped cookies back on the baking sheet (cut side up) and put them to bake for another 15 minutes. In order to get them evenly golden on both sides, you may flip them over half-time through.

Once they are baked, remove them from the oven and let them chill completely on a wire rack.

Finally, your cantuccini are crunchy and ready. Serve them along with a lovely cup of coffee or tea. They make a wonderful breakfast with a big cup of warm milk, too. And, if you have the chance, serve it as they do it in Italy, with a nice glass of vin santo after your meal.

Enjoy!