Cantucci are crunchy (actually they are hard!) almond biscuits that you are supposed to dip in vin santo (a sweet liquor). They originate from Tuscany. My grandfather used to buy them at a bakery in Tuscany and they were amazing, this recipe reminds me of them. By baking them yourself, you can decide how hard you want them.
They are obviously amazing in vin santo, but very yummy dipped in coffee, milk, cappuccino, chocolate milk or sweet wine. Very easy and quick to make and they don’t need any butter or milk. So they are lactose-free!
You can add whatever you like instead of the almonds: chocolate chips are very popular for children or make those biscotti for Christmas using cranberries and pistachios!
250g of flour
a pinch of salt
2 eggs a splash of vanilla extract
150g of sugar
1 teaspoon of baking powder
100g of almonds (or chocolate chip cookies or cranberries and pistachios)
1. Mix 250g of flour with a pinch of salt and 150g of caster sugar.
2. Add 2 eggs and a teaspoon of good vanilla extract and mix well together.
3. Add 100g of whole almonds and 1 teaspoon of baking powder.
4. Make 2-3 long buns with a diameter of approximately 3 cm.
5. Bake in a preheated oven by 180 degrees for 25 minutes on baking paper.
6. Take them out and cut them with a sharp knife into slices (slightly diagonal) 1-2 cm wide – don’t worry if you squeeze them a bit, they are not supposed to be pretty or perfect!
7. Spread them out on the baking paper and bake them again for 5 to 10 minutes, 5 making them crunchy, 10 making them really crunchy and only for dipping or really good teeth!
8. Make yourself a cappuccino or pour yourself a glass of wine and enjoy!
Here is the recipe to print out:
Did you try them? Let me know how you liked them in the comments below!