Cantucci cookies Almonds From Prato Tuscany
Cantucci Almonds From Prato Tuscany
This and many other recipes I learned when I lived in Tuscany, simple but very inviting you can dunk them in coffee or milk, but in vin Santo they would be perfect as true Tuscans.
- Flour 00 300g
- Sugar 150g
- 2 large eggs
- Almonds with peel 150g
- Vanilla/lime and orange zest
- Salt a pinch
- Backing powder/ baking powder/ ammonia for cakes
- Chocolate drops/ raisins/ pine nuts (optional)
Procedure:
In a bowl we break the eggs and mix them with sugar, flour and salt, add the zest (peel) and finally the baking powder, incorporate the almonds and all the ingredients you want to add and compact the dough.
Let it rest for an hour and make loaves 4/5cm thick and 20cm long and place them on baking paper on a baking tray.
Baking:
Bake at 170° for 14/16 minutes then slice them like bread and bake another 5/6 minutes until golden brown.
Pay attention to the browning if you don't want them too hard/crunchy, don't leave them too long in the oven.
Tuscany is a truly beautiful region to see and experience. I recommend a nice holiday to taste some typical dishes and learn some new recipes to take home with you when you return, all wrapped up in the "playful" spirit of the people who always seem to be in a good mood.
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you next recipe...Chef Mirko Giacometti⭐️
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