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Cantucci
Florence (Toscana) — Mother recipe · en it
These Tuscan almond biscuits are crunchy on the outside and soft on the inside, perfect with Vin Santo.
📷 Gobonobo — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 15 min cottura · 8 porzioni · media
Ingredients
- 250 g of almonds
- 150 g of sugar
- 180 g of flour
- 100 g of butter
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of rum
- A pinch of salt
Method
- Prepare the almond mixture: cut the almonds into small pieces and place them in a bowl. Add sugar, vanilla, and rum. Mix well.
- Prepare the dough: in a bowl, separate the eggs and add the butter, flour, and salt. Mix until you get a homogeneous dough.
- Combine the two mixtures: add the almond mixture to the contents of the bowl and gently mix to combine the two ingredients.
- Form the biscuits: take small portions of the dough and form balls. Gently flatten them with your hands or a biscuit cutter.
- Bake the biscuits: preheat the oven to 180°C. Place the biscuits on a baking tray lined with baking paper and bake for 15-20 minutes, until golden.
- Let them cool: once baked, let the biscuits cool on a wire rack before serving.
The story
Cantucci originated in Florence and were first known in the 17th century. Legend has it that they were invented to be eaten with Vin Santo, a traditional sweet Tuscan wine.
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