Cantucci (Italian Almond Cookies)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Course:
Cookies
Cuisine:
Italian
Servings:30 cookies
Cantucci or Biscotti di Prato are almond cookies from Tuscany. The are made without butter or oil and are twice baked to crisp perfection.
Ingredients
- 250 grams (2 cups+1 tablespoon) all-purpose flour sifted
- 165 grams (3/4 cup + 1 tablespoon) granulated sugar
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1 teaspoon grated orange zest or lemon zest
- 1 teaspoon amaretto or 1/2 teaspoon almond extract
- 2 eggs
- 125 grams (4.4 ounces) raw unpeeled almonds
Instructions
-
Preheat the oven to 180 degrees C (356 degrees F).
-
In a large bowl, combine the dry ingredients.
-
Add the eggs, honey, orange zest, amaretto and mix all the ingredients.
-
Once you have a crumbly, soft mixture, add the almonds.
-
Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide.
Wet your hands, it will be easier to shape the dough.
-
Place the logs on a baking sheet lined with parchment paper or with a silicone mat.
-
-
Bake for 30 minutes, until golden brown.
-
Remove the logs from the oven and let them cool for about 10 minutes before slicing.
-
Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1.5 cm (1/2 inch) slices.
-
-
Put the cookies back on the baking sheet and bake them for 10-15 minutes.
-
-
Remove the cantucci from the oven and let them cool on a wire rack.
-
Store them in a sealed container for several weeks.
-
Enjoy!
Notes
The dough is rather crumbly, but don’t be alarmed. Keep kneading and I promise it will become softer and stickier.
Nutrition Information
Amount per serving (22 g) — Calories: 81, Fat: 2.5g, Cholesterol: 11mg, Sodium: 4mg, Carbohydrates: 13.3g, Fiber: 0.7g, Sugar: 6.3g, Protein: 2.1g Did you make this recipe?
Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!