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Cantucci are typical cookies from Tuscany that need to be baked twice. Mix the dry ingredients (except the almonds) into a big bowl. Than mix the liquid ingredients in a separate bowl.
Add the dry ingredients to the liquid ones little by little. But do not over-mix the batter. If the batter is too dry you can add 2 tablespoon of Vinsanto, or any other liquor you like. Do not worry if the batter is a little bit sticky, moist and wet, it has to be like that. I know it sounds wrong, especially if you consider that the final result will turn really crunchy. Add the chopped almonds at the end (regularly you will find hard to blend almonds in the dough: do not worry, again… Cantucci need almonds to emerge from the surface) and refrigerate for at least half and hour.
Preheat oven at 180°C (350°F).
Form the dough into a long flat roll 3 inches wide. The batter roll will look very ugly and up to this point you will have your doubts about this recipe.
Using a lined bake tin, bake the roll for 20-30 minutes, or untill it turns into a light golden color. Remove from the oven and let it cool down for half an hour. As soon as the terrific Cantucci scent will come out of your oven, your doubts will vanish and you’ll go crazy for this recipe.
Using a sharp knife, slice the roll into pieces and bake the biscuit for a second time. Bake again for 15′ or less, until they turn light brown.
Cantucci dry biscuit will reach their perfection on a accompaniment to Vin Santo, Passito wines or Amaretto.