Classic Italian Cantucci: Perfect with Dessert Wine

Incredibly aromatic and crispy. Eaten in no time! Italian Cantucci cookies are traditionally served with sweet dessert wine. Dry, cracker-like cookies should first be soaked in wine and then tasted. Can be served with other drinks. Very tasty and easy! Prepare!
cook time: 1h 30 min
Gavin Tanner
Classic Italian Cantucci: Perfect with Dessert Wine

Nutrition Facts (per serving)

360
Calories
18g
Fat
39g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Sugar 180 g
Lemon zest (1 lemon) 10 g
Wheat flour 260 g
Butter 50 g
Oranges (zest) 1 pc
Vanillin (pinch) 0.2 g
Eggs 2 pc
Egg yolks 3 pc
Almond (raw) 200 g

Recipe instructions

Step 1

Step 1
How to bake Italian Cantucci cookies? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. I have large, choice eggs. You can replace almonds with other nuts: peanuts, hazelnuts, cashews, pistachios, etc. And it will be even tastier with a mixture of different nuts.

Step 2

Step 2
Dry all the almonds in a dry frying pan.

Step 3

Step 3
Pour boiling water over approximately 50 g of almonds and leave for a few minutes, then drain the water. After this, the husk will swell and come off easily. Grind the peeled almonds in a coffee grinder or blender until finely ground.

Step 4

Step 4
Cut the remaining unshelled nuts in half with a knife. In addition to nuts, you can add small pieces of dried fruit to cantucci: raisins, dried apricots, prunes.

Step 5

Step 5
In a bowl, beat eggs, yolks, sugar and vanillin with a mixer until smooth. Adjust the amount of sugar to your taste. How to replace vanillin, read the article. Link at the end of the recipe below the steps.

Step 6

Step 6
Add warm melted butter, chopped lemon and orange zest and whisk again.

Step 7

Step 7
Add sifted flour and ground almonds. Mix again with a mixer until a viscous, slightly fluid mass is obtained. Add a little more flour if necessary. Read about flour and its properties in a separate article at the link at the end of the recipe.

Step 8

Step 8
Add chopped almonds to the dough and mix thoroughly with a spatula.

Step 9

Step 9
Using a spatula, place the dough onto a parchment-lined baking sheet. Sprinkle the dough with flour and use your hands to shape the dough into an oblong oval shape about 10 cm wide and 4 cm thick. Bake the cookies at 190℃ for 20-25 minutes until golden brown.

Step 10

Step 10
Remove excess flour from finished cookies. Using a sharp knife, cut the cookies into strips 2-2.5 cm thick.

Step 11

Step 11
Place the cookies on the rack cut side up, return to the oven and bake for about 10 minutes on the “top+bottom+convection” setting. If you do not have such a mode, then first dry the cookies for 6-10 minutes on one side, then turn them over and dry them on the other side. Make sure the cookies donʼt burn. The times shown are approximate. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Cool the finished cookies.

Step 12

Step 12
Cool the finished Cantucci almond cookies completely. Serve with sweet Italian dessert wine, coffee or tea. Bon appetit!

Additional rubrics

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