Cantucci, also known as biscotti di Prato, are a traditional Tuscan biscuit that has become famous all over Italy and beyond. These crunchy, almond-studded biscuits are perfect for dipping into a cup of coffee or dessert wine, or enjoying on their own as a sweet treat.
Here is a recipe for classic Tuscan cantucci:
- 250g flour
- 200g sugar
- 200g whole almonds, toasted
- 3 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- A pinch of salt
- Preheat your oven to 180°C (350°F).
- Toast the almonds in the oven for 8-10 minutes, or until they are lightly golden. Remove from the oven and let them cool.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the flour, baking powder, vanilla extract, lemon zest, and salt, and mix until a dough forms.
- Fold in the toasted almonds, and mix until they are evenly distributed throughout the dough.
- Turn the dough out onto a floured surface and divide it into two equal parts.
- Roll each half into a log shape, about 3-4cm wide and 2cm high.
- Place the logs onto a baking tray lined with parchment paper and bake for 20-25 minutes, or until the logs are lightly golden.
- Remove the tray from the oven and let the logs cool for 10-15 minutes.
- Using a sharp knife, cut the logs into diagonal slices about 1cm thick.
- Lay the slices flat onto the baking tray and bake for another 10-15 minutes, or until the cantucci are crisp and lightly golden.
- Remove the tray from the oven and let the cantucci cool completely before serving. Store them in an airtight container for up to a week.
Enjoy your homemade Tuscan cantucci with a cup of coffee or dessert wine!