Italian Cantuccini
Cantuccini - An Italian Pastry
I can’t imagine Christmas time without Cantuccini (well, not even the whole year) – the heavenly crispy almond biscuits are just too good!
The recipe is sure to succeed and the preparation is super easy.
Quick and easy for your coffee time
Italy is known for its tasty cuisine and mouth-watering desserts and pastries. These delicious Cantuccini come from the Umbria region (next to Tuscany)Â and are baked twice. This is what gives them their unique crunchy bite.
The dough is made super quick and after the almonds have been peeled the day before, making the Cantuccini is child’s play.
Knead the dough, shape it into rolls and bake it, cut it into slices, bake it again – that’s it.
I love these Italian almond biscuits also because they keep for a long time in a can. So you can nibble on it again and again and always have something small for coffee or tea! I’m someone who always needs a little snack in between.
Ingredients you need
You need these ingredients to make your Italian Cantuccini.
Italian Cantuccini
With these delicious Cantuccini, you bring a part of Italy into your home!
Ingredients
- 6.3 ounces (175 grams) almonds, skinned
- 8.8 ounces (250 grams) of cake flour *
- 6.4 ounces (180 grams) sugar
- 1 teaspoon baking powder
- 0,6 ounces (16 grams) vanilla sugar **
- 6 drops almond extract ***
- 1 pinch of salt
- 0.9 ounces (25 grams) unsalted butter, soft
- 2 eggs
Instructions
- Briefly put the almonds in boiling water then pour into a sieve and rinse with cold water. Peel them (see picture) and spread the almonds on a cloth and let them dry overnight.
- For the dough, process all ingredients into a firm dough in a food processor. Finally, knead in the almonds by hand.
- Shape the dough into a ball with a little flour and refrigerate for 30 minutes in the fridge.
- In the meantime, preheat the oven to 390 Fahrenheit (200 degrees).
- After 30 minutes in the fridge, cut the dough into 6 equal parts. Shape each piece into a 10 inches (25 cm) rolls.
- Line a baking sheet with parchment paper. Place the rolls on top at a distance of about 3 inches (about 8 cm) from each other, as they are still diverging (see picture).
- Pre-bake the rolls in the preheated oven (390 Fahrenheit - 200 degrees) for 10-15 minutes (see picture).
- Let the rolls cool down and then cut them diagonally into slices about 0,4 inches (1 cm) thick (see picture).
- Place the slices with the cut surface on the baking sheet (there is no need to keep a gap here) and bake for another 8-10 minutes at 390 Fahrenheit (200 degrees) (see picture). The Cantuccini must be golden brown at the end.
- Let the biscuits cool down and then store them in a closed tin can.
Notes
* for Germans, 405er flour
** 2 sachets vanilla sugar
*** for Germans, a 1/2 small bottle of bitter almond flavor
Nutrition Information:
Amount Per Serving: Calories: 109Total Fat: 4,8gSaturated Fat: 0,9gTrans Fat: 0gUnsaturated Fat: 3,6gCholesterol: 16mgSodium: 64mgCarbohydrates: 15gFiber: 0,8gSugar: 14gProtein: 1,9g
Make perfect Cantuccini
Follow these hints to make the best out of the recipe and enjoy an addictive pastry.
Step 1
Prepare the almonds like this.
Steps 6, 7, 8, 9
How to process the dough to form the Cantuccini
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