Cantucci
Craving something crunchy and sweet? These Cantucci, or Italian almond cookies, offer the perfect balance of flavors and textures. With their delightful crunch and rich almond taste, they're a delicious treat for any occasion. Perfect for dipping in coffee or wine, they’re sure to impress your guests!
Equipment
- Frying Pan
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 300 g Flour extra for sprinkling
- 3 large Eggs plus 1 egg for glazing
- 100 g Almonds whole, roasted
- 1/2 sachet Baking Powder
- 150 g Sugar
- 1 tsp Orange Powder dried, ground orange peel
- 1 tsp Vanilla Essence
- 1 tsp Amaretto
- 1/2 tsp Salt
Instructions
- Start by heating your oven to 180 C degrees (356 F). This is the perfect temperature for roasting those delicious almonds.
- Place the almonds in a non-stick tray and bake them for about 10 minutes, keeping an eye on them to make sure they don't burn.
- Once done, remove the tray from the oven and set the almonds aside to cool.
- In a large mixing bowl, mix the eggs with the sugar thoroughly. You want the mixture to become light and fluffy.
- Add in the vanilla essence and a teaspoon of amaretto to the egg mixture and mix it all together.
- In another bowl, combine the flour, salt, orange powder, and baking powder.
- Gradually add the dry ingredients to the egg mixture, stirring until it forms a soft dough.
- Once your dough is ready, turn it onto a well-floured worktop and knead it until it no longer feels sticky. You can add more flour if necessary.
- Gently fold the almonds into the dough, ensuring they are evenly distributed.
- Divide the dough into 4 equal parts, and roll each piece into a log measuring 10 to 15 cm (3.9 to 5.9 inches).
- Line a baking tray with baking paper and place each log on it, spacing them apart for baking.
- Raise the oven temperature to 200 C degrees (390 F) and brush each log with the beaten egg.
- When the oven is hot, bake the logs for about 15 minutes until they are golden brown.
- After baking, take them out and let them cool slightly before slicing.
- Cut each log diagonally into slices about 2 cm (0.8 inches) thick using a serrated knife if available.
- Return the slices back to the baking tray and put them back into the oven without reheating for an additional 10 minutes to dry the cookies.
- Finally, allow the cookies to cool completely before enjoying them!
Notes
- Storage: Keep your Cantucci in an airtight container to maintain their crunchiness. They can last for weeks if stored properly.
- Freezing: You can freeze the baked cookies for up to three months. Just make sure to wrap them tightly to avoid freezer burn.
- Variations: Experiment with different flavorings or nuts. You can add chocolate chunks or substitute almonds with hazelnuts for a different taste.
- Serving: Serve them with coffee or tea for a delightful afternoon treat. They also pair wonderfully with dessert wines.
- Occasions: These cookies are perfect for holiday gatherings or as a thoughtful gift for friends and family.