Cantucci (Italian almond cookies)

Ingredients

Cantucci

100 grams (3.5 ounces) eggs
120 grams (4.2 ounces) sugar
70 grams (2.5 ounces) butter 82%
5 grams (0.18 ounces) baking powder
5 grams (0.18 ounces) salt
150 grams (5.3 ounces) wheat flour
150 grams (5.3 ounces) almond flour
Almonds (or any other nuts) to taste

Equipment

Oven
Ensure accurate temperatures with a reliable oven.
Mixing bowl
A sturdy mixing bowl will help with thorough mixing.
Electric mixer
Speeds up the whipping process and ensures smooth consistency.
Baking sheet
A non-stick baking sheet is ideal to prevent sticking.
Spatula
Perfect for scraping the bowl and mixing ingredients evenly.
Knife
Use a sharp knife for cutting the baked dough into pieces.

Instructions

Step 1

1. Preheat your oven to 248°F (120°C) and spread the nuts on a baking sheet. Dry roast for about 20 minutes.

Step 2

Tip: Roasting nuts enhances their flavor and gives an extra crunch to your cantucci.

Step 3

2. In a mixer bowl, pour in the eggs and add the sugar. Whip the mixture until the sugar is fully dissolved.

Step 4

Tip: Ensure the eggs and sugar mixture is pale and frothy; it should take about 3-5 minutes of whipping on medium speed.

Step 5

3. In a separate bowl, mix all the dry ingredients together (wheat flour, almond flour, baking powder, and salt).

Step 6

Tip: Sifting the dry ingredients can help in making the dough lighter and evenly mixed.

Step 7

4. Gradually add the dry ingredients to the whipped egg mixture along with the softened butter. Mix everything until well combined.

Step 8

Tip: Softened butter should be at room temperature for easier mixing.

Step 9

5. Add dried fruits and nuts (such as cherries and almonds) to the dough and mix until evenly distributed.

Step 10

Tip: Feel free to mix in your favorite dried fruits or nuts for a personal touch.

Step 11

6. The dough should be soft and elastic. Divide it into three parts and shape each into a sausage-like log.

Step 12

Tip: Wet your hands slightly to shape the dough more easily without sticking.

Step 13

7. Place the logs on a baking sheet and bake in a preheated oven at 356°F (180°C) for 20 minutes.

Step 14

Tip: Space the logs apart on the baking sheet as they will expand during baking.

Step 15

8. Let the baked logs cool down completely. Once cooled, cut them into pieces about 1/2 inch thick.

Step 16

Tip: Use a serrated knife for cleaner cuts.

Step 17

9. Place the cut pieces back on the baking sheet and bake in the oven at 302°F (150°C) for an additional 15 minutes to achieve the desired crispiness.

Step 18

Tip: For extra crispiness, you can bake the pieces at a lower temperature for a longer time.

Servings

When your Cantucci is ready, the options for serving are endless! Here are some exciting ideas to try out:

Coffee's Best Friend ☕ - Dip these delicious biscotti in your morning espresso or cappuccino. The crunchy texture pairs perfectly with a hot drink.

Dessert Delight 🍮 - Serve the Cantucci with a side of Nutella or a rich chocolate dip for an indulgent after-dinner treat.

Cheese Board Companion 🧀 - Add these almond-studded biscuits to your cheese board for a sweet and savory twist. It pairs delightfully with a variety of cheeses, especially when drizzled with a bit of honey.

Gift Idea 🎁 - Place the Cantucci in a decorative tin or jar and give it as a thoughtful homemade gift. It's a unique way to celebrate holidays, birthdays, or just because!

Variations

Don’t let dietary restrictions stop you from enjoying this delectable treat! Here are some variations to try:

Gluten-Free Version 🌾✖️ - Substitute the wheat flour with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free to avoid any cross-contamination.

Vegan Delight 🌱 - Replace the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg and let it sit for a few minutes). Use a plant-based butter instead of dairy butter. Your cantucci will be just as delicious!

Faq

Q: Can I use other types of nuts?
A: Absolutely! Feel free to use pistachios, hazelnuts, or your favorite nuts. Just ensure they are properly dried before mixing.
Q: My dough is too sticky. What should I do?
A: If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it becomes manageable.
Q: How do I know when the biscotti is done?
A: The first bake should result in a firm, but not browned, loaf. After slicing and the second bake, they should be crisp and golden.
Q: Can I add chocolate chips?
A: Yes, chocolate chips can be a yummy addition! Just fold them into the dough along with the nuts and dried fruits.
Q: How do I store the Cantucci?
A: Store them in an airtight container at room temperature. They can stay fresh for up to two weeks!
Q: Can I freeze the dough?
A: Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in the freezer. Thaw before baking as per the recipe.