Tuscan Almond Cantucci Biscuits
Cantucci are almond biscuits, which are obtained by cutting the still hot cylinders of dough into slices and then putting them back in the oven for a few minutes, where they will take on the rustic and slightly golden appearance of the classic Tuscan Almond Cantucci Biscuits that the whole world knows.
Ingredients
- 150 g almonds
- 2 eggs
- 140 g granulated sugar
- 1 grated orange zest
- 1/2 teaspoon vanilla extract
- 270 g Tipo 00 flour or all-purpose flour
- 4 g baking ammonia or baking powder
Instructions
- Toast the almonds in a pan for 5 minutes.
- Preheat the oven to 180 °C.
- Mix together eggs, sugar, grated orange zest, salt, and vanilla.
- Add flour and ammonia, then add the almonds and knead well until you get a homogeneous dough.
- Divide the dough in half and with the help of a little flour make 2 cylinders about 3 cm wide. Arrange them on a baking sheet lined with baking paper. Important to have perfectly shaped Cantucci, is do not flatten the loaves.
- Bake at 180 °C in the center rack of the oven for about 15 – 18 minutes, the time that the loaves will swell.
- At this point, you can slice the loaves into biscuits of about 2 cm of thickness. Turn them upside down and cook again in the oven for 4 minutes on one side; then turn them and cook another 4 minutes on the other side.
- Remove from the oven and let it cool! As soon as they come out of the oven they will seem hard, but when cooled, they will be fragrant and soft!