Cantucci or Cantuccini are typical Tuscan biscuits, crunchy and excellent if enjoyed in Vin Santo or in coffee. They can be stored for a long time in airtight boxes. So here is the recipe for my famous almond cookies.
- 500 gr. White flour "0"
- 400 gr. of granulated sugar
- 250 gr. Whole almonds with the peel
- 3 whole eggs + 3 yolks
- 50 gr. Of oil E.V.O. bio Vaianino
- a sachet of baking powder
- the peel of a grated organic orange or a vial of orange flavoring
- a pinch of sales
Toast the almonds (place the almonds in the oven at 130 ° and leave them for 5-6 minutes) and let them cool. Mix the flour with the sugar, the 3 whole eggs and 2 yolks, the orange flavor, the yeast, the oil, a pinch of salt. Work the dough quickly and then add the almonds, continue to knead well, helping you with the flour. Prepare crushed loaves 4 cm wide. and 1 cm high. Arrange them on the plate, covered with parchment paper, brush them with the remaining yolk, put them in a convection oven at 180 °
After about 20-25 minutes, remove them from the oven and cut them at an angle. Put them back in the oven to toast for another 5 minutes.