Italian cuisine · Desserts & Sweets

Cantuccini

Twice-baked almond biscuits from Tuscany, hard and crunchy – traditionally served with Vin Santo.

Ingredients · for 8 servings

• 300g flour
• 200g sugar
• 2 eggs
• 1 egg yolk
• 200g whole almonds
• 1 tsp baking powder
• 1 organic orange
• 1 pinch salt
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 180°C, line a baking sheet with parchment paper, and toast the whole almonds on it for 8 min until fragrant; let cool.
2. Mix the flour, sugar, baking powder, a pinch of salt, and the finely grated orange zest in a bowl.
3. Add the two eggs and the vanilla extract, quickly knead into a firm, slightly sticky dough, and finally work in the almonds.
4. With floured hands, shape the dough into two logs about 5cm wide, place on the baking sheet, and brush with the beaten egg yolk.
5. Bake for 20–25 min, until the logs are light golden brown and firm on the outside; let rest for 10 min and, while still warm, cut on the diagonal into 1.5cm thick slices.
6. Lay the slices cut-side up back on the baking sheet, dry-bake at 150°C for a further 12–15 min, and let cool completely – only then do they turn truly crunchy.