The enduring charm of Tuscan cantucci: A crunchy delight
Do Italian desserts have any limits? Their range covers a wide array—from creamy tiramisu to dry biscotti cookies. Among the dry cookies, cantucci from Tuscany are the most well-known. Want to give them a try? The recipe is straightforward, and you can easily make them at home.
Cantucci, meaning dry cookies with whole almonds, originated in Tuscany. Over time, they became popular throughout Italy, spreading their fame far beyond the country's borders. You can even buy them in our local discount stores. However, a better option is to make them at home; it's pretty simple.
A long history and strict standards
It's hard to find an Italian dish without a long history; these dry cookies are no exception. Their recipe likely dates back to the 16th century and was enjoyed at the Medici court. According to research, cantucci initially did not contain almonds. This addition was made only in the 20th century, and it was in this version that they started being produced throughout Tuscany. The names cantucci and cantuccini are used interchangeably. Italian producers of these cookies must follow strictly defined standards, which include at least 20 percent almond content.
Dry and delicious
What sets these cookies apart? Certainly, their simple taste and hardness make them perfect for dipping in coffee or sweet wine. This is exactly how Italians enjoy them. They often bake them at home, as it's not complicated. You can also do it once in a while. Hard cookies are great for long storage. Just keep them in a tin, and there's always something sweet on hand. All the necessary ingredients can also be easily bought in local stores.
Twice in the oven
These cookies have another distinctive feature: they are baked twice, which ensures that although they're hard, they're not lacking in crunchiness. This preparation method allows them to be stored for a long time, retaining their flavour for weeks. They are hard but pleasantly crunchy.
Cantucci
Ingredients:
- 2 cups of flour, preferably cake flour,
- 3/4 cup of sugar,
- 1 cup of almonds with skin,
- 2 eggs,
- 1 teaspoon of baking powder,
- a pinch of salt,
- egg yolk for brushing cookies.
Method of preparation:
- Mix the eggs with sugar and a pinch of salt. Then, add flour and baking powder.
- Knead all the ingredients to form a uniform dough. Finally, add whole almonds with skin.
- Shape the dough into two rolls and slightly flatten them. Place them on a baking sheet lined with parchment paper.
- Bake them for about 20 minutes at 180 degrees Celsius.
- Cut the dough diagonally into equal pieces about 1.5 cm thick when it cools.
- Place the cookies back on the sheet and bake for 5 minutes. Then flip them over and bake for another 5 minutes.
- Transfer the cooled cookies to a tin. They can be stored for several weeks.
