discover the rustic delight of tuscan cantucci cookies
Do Italian desserts know any bounds? Their variety is impressive—from creamy tiramisu to crunchy biscotti. Among the latter, cantucci from Tuscany stand out as the most famous. Want to try making them yourself? The recipe is simple and perfect for a homemade treat.
Cantucci, which are dry cookies with whole almonds, originate from Tuscany. Over time, they gained popularity throughout Italy, and now their fame has spread far beyond the country's borders. You can even find them in local discount stores. However, a better option is to make them at home, as it's easy and fulfilling.
A long history and strict standards
It's hard to find an Italian dish without a rich history, and these cookies are no exception. Their recipe likely dates back to the 16th century and was enjoyed at the Medici court. Interestingly, cantucci initially did not contain almonds; this addition became popular only in the 20th century. In this form, they began to be produced all over Tuscany. The names cantucci and cantuccini are used interchangeably. Italian producers of these cookies must adhere to strict standards, including a requirement that at least 20 percent of the cookies be almonds.
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Dry and delicious
What sets these cookies apart? Definitely their simplicity of flavor and their hardness. They are perfect for dipping in coffee or sweet wine, which is exactly how Italians enjoy them. Many Italians bake them at home, as the process is not complicated. You can also make them from time to time. As is commonly known, hard cookies store well for long periods. Just keep them in a tin, and you'll always have something sweet on hand. All the necessary ingredients can be easily found in stores.
Twice in the oven
These cookies have another unique characteristic: they are baked twice. This process makes them crunchy but not too hard. Their double-baking method allows them to be stored for a long time, retaining their flavor for weeks. They are both hard and pleasantly crunchy.
Cantucci
Ingredients:
- 2 cups of flour, preferably cake flour
- 3/4 cup of sugar
- 1 cup of almonds, with skin
- 2 eggs
- 1 teaspoon of baking powder
- A pinch of salt
- Egg yolk for brushing cookies
Method of preparation:
- Mix the eggs with sugar and a pinch of salt. Then add flour and baking powder.
- Knead all the ingredients to form a uniform dough. Finally, add the whole almonds with skin.
- Shape the dough into two rolls and slightly flatten them. Place them on a baking sheet lined with parchment paper.
- Bake them for about 20 minutes at 350 degrees Fahrenheit.
- When the dough cools slightly, cut it diagonally into equal pieces, about 1/2 inch thick.
- Place the cookies back on the sheet and bake for 5 minutes. Then flip them over and bake for another 5 minutes.
- Transfer the cooled cookies to a tin. They can be stored for several weeks.
