The Tuscan cantucci recipe is ideal for making dry biscuits from the meadow filled with almonds. If you visit the wonderful Tuscan cities you will find them in all the pastry shops accompanied by vin santo. They are crunchy and good desserts and above all easy to prepare and beautiful to look at.
Ingredients for 50 cantucci
Flour 500 g
Sugar 300 g
Grated lemon q.s.
Shelled almonds with pellicine 200 g
Butter 50 g
Pinch of salt 1
Pour the flour on a pastry board
Add the eggs, sugar, butter, grated lemon
Work it all out
Then add the almonds
Continue to knead the dough until the almonds are blended with the dough.
Form 4 rolls in the shape of loaves and brush them with an egg yolk mixed with 2 tablespoons of milk.
Bake in a preheated oven at 180 degrees for 15-20 minutes.
Remove from the oven and still hot, cut them into thin slices.
Put them back in the oven at 180 ° for 10-15 minutes and let them brown