Simple Cantucci Recipe
Every time Italian recipes surprise me with their simplicity, fine and special taste. When I try something new, like these Cantucci biscuits, my only reaction is "Mamma Mia!". You may have heard of Biscotti, Cantucci, or Cantuccini with almonds - they are all the same classic biscuits from the Prato region in Tuscany. They are usually served for dessert and soaked in sweet wine but are also wonderful with morning coffee and as a school snack.
Cantucci surprised me with their simplicity and quick preparation. You don't have to shape each biscuit separately; everything is simple and very common. Even beginners in the kitchen will succeed brilliantly in preparing them. We all appreciated them, and I can't wait to make more rounds and try new flavors with this basic recipe.
In a bowl, mix 300g of flour, 10g of baking powder, a pinch of salt, 125g of almonds and 215g of sugar.
Add the melted butter and 2 eggs. Mix well with a spoon or at low speed with a mixer.
Stop mixing when the dough has a uniform texture. Avoid over-kneading.
Using a spoon or spatula, transfer the dough from the bowl to a lightly floured surface and divide it into two pieces.
Shape each piece into a roll about the length of the oven tray.
Line the oven tray with baking paper and place the rolls on it, ensuring there is at least 10 cm between them.
Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
Let the rolls cool on the table for 5 minutes, then cut them into slices approximately 1.5 cm wide.
Use a sharp knife and make firm cutting motions to prevent the slices from breaking.
Place the biscuit slices back on the oven tray with the cut side up and bake for another 10 minutes at 180 degrees Celsius.
Allow the biscuits to cool slightly. Enjoy them plain or with milk, tea, coffee, or wine.
Good appetite!
