Authentic almond treats
[Translate to English:]
Cantucci provide the finishing touch to any feast. These classic Tuscan biscotti are the perfect accompaniment to an espresso or a Vin Santo.
Cantucci can be made in less than 90 minutes. As the name biscotti suggests, they are baked twice and should have a slightly brittle texture. Perfect for enjoying with dessert wine or an espresso. And yes, you are allowed to dip these almond delights in Vin Santo.
INGREDIENTS
| 250 g | flour (00 or fine-grade) |
| 150 g | sugar |
| 1 tsp | baking powder |
| 2 sachets | vanilla sugar |
| 1 pinch | salt |
| 2 | eggs |
| 30 g | butter (at room temperature) |
| 200 g | whole almonds (skin on) |
| Optional | |
| zest of 1 | unwaxed lemon or orange (grated) |
| 1 dsp | Amaretto |
| cardamom | |
| cinnamon | |
| cloves | |
| star anise | |
Method
In a large bowl, cream together the eggs, sugar and vanilla sugar then gradually add the flour, baking powder and salt. Use the dough hook of a hand mixer to turn the mixture into a smooth dough then stir in the almonds and lemon zest. Form the dough into a ball, dust with a little flour and leave to cool in the fridge for 30 minutes.
Heat the oven to 175°C, divide the dough into five equal parts and roll out into long sausages (approx. 4 cm thick). Place the rolls onto a baking tray lined with greaseproof paper, leaving enough space between them. Bake for 20 minutes then allow to cool for a few minutes.
Use a sharp knife to cut the rolls diagonally into slices 1 cm thick and return them to the oven for approx. 10 minutes until they are golden brown. Leave them to cool on a wire rack. They can then be kept for several weeks.
Buon Natale e felice anno nuovo!
