Cantucci: The timeless Tuscan treat to bake at home
Do Italian desserts have any measure? Their range is vast, from creamy tiramisu to dry biscotti biscuits. Among the dry varieties, the most well-known are cantucci from Tuscany. Fancy trying them? The recipe is straightforward, and they can be easily made at home.
Cantucci, meaning dry biscuits with whole almonds, originate from Tuscany. Over time, they have gained popularity across Italy. Now, their fame has spread far beyond the borders of their country of origin. You can even find them in local discount shops. However, a better option is to make them at home; it's quite simple.
A long history and strict standards
It's hard to find an Italian dish without a long history, which holds for these dry biscuits. Their recipe 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 in this form, they were produced throughout Tuscany. The names cantucci and cantuccini are used interchangeably. Italian producers of these biscuits must adhere to strictly defined standards, which include an almond content of at least 20 per cent.
Dry and delicious
What distinguishes these biscuits? Certainly, a very simple flavour and their hardness. Consequently, they are perfect for dipping in coffee or sweet wine. This is exactly how Italians enjoy them. They often bake them themselves, as it's not complicated. You could also attempt this occasionally. As is known, hard biscuits are ideal for long storage. Store them in a tin, and there's always something sweet on hand. All the necessary ingredients can also be easily found in UK shops.
Twice in the oven
These biscuits have another distinctive feature. They are baked twice, giving them their hard yet crunchy texture. 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:
- 250 grams of flour, preferably cake flour,
- 150 grams of sugar,
- 125 grams of almonds with skin,
- 2 eggs,
- 1 teaspoon of baking powder,
- a pinch of salt,
- egg yolk for brushing the biscuits.
Method of preparation:
- Mix the eggs with sugar and a pinch of salt. Then, add the 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 tray lined with parchment paper.
- Bake them for about 20 minutes at 180 degrees Celsius.
- When the dough cools, cut it diagonally into equal pieces about 1 centimetre thick.
- Place the biscuits back on the tray and bake for 5 minutes. Then flip them over and bake for another 5 minutes.
- Transfer the cooled biscuits to a tin. They can be stored for several weeks.
