Classic Cantucci Italian Recipe

2023-07-16

By Nonno Lorenzo

Italian Cuisine

Dessert

The cantucci recipe is traditional Italian biscuits that are perfect to enjoy with coffee or dessert wine. 

Wine Pairing

Traditionally served alongside a glass of wine, specifically Vin Santo, a sweet dessert wine that is also from the Tuscan region. Another option is Moscato d’Asti, a light and sweet sparkling wine or Chianti A medium-bodied red wine which has a bright acidity that pairs well with the biscotti.

How to enjoy Cantucci biscuits

The biscuits are usually dipped into the wine before eating, which softens them slightly and adds a sweet, fruity flavor to the already delicious cookie. In Emilia-Romagna, cantucci are traditionally served with a sweet sparkling wine called Lambrusco.

This simple recipe is easy to follow and yields deliciously crunchy and nutty cookies that will delight your taste buds!

Pitfalls on Cantucci

 Consistency: Getting the right consistency of the dough is crucial for cantucci baking. The dough should be sticky but easy to handle. Adding too much flour could make the cookies dry and hard, while too little flour would make it hard to shape the dough.

Crunchiness: Cantucci are known for their crispiness, but achieving that crunchy texture can be tricky. While overbaking could make the cookies too hard, underbaking could result in a soft center. The trick is to bake them until lightly golden brown and let them cool completely on a wire rack.

Flavors: Cantucci come in different flavors, and getting the right balance of ingredients can be a challenge. Some variations include chocolate chips, dried fruits, and nuts. Adding too much of one ingredient could overpower the others and ruin the overall taste.

Storage: Storing cantucci can affect their texture and taste. They should be stored in an airtight container at room temperature for up to two weeks. However, if the cookies are stored in a damp or humid environment, they could become soft and lose their crispness.

Battering: If you're battering cantucci, make sure to mix the batter well and apply it evenly. Battered cantucci need to be baked longer than traditional ones to cook the batter thoroughly. Also, if you're adding additional flavors or fillings to the batter, make sure they're not too wet, or they could make the batter runny and affect the recipe's consistency and texture.

Ingredients

• 3 eggs

• 200g granulated sugar

• 400g all-purpose flour

• 1 teaspoon baking powder

• 1 pinch of salt

• 200g almonds

• Extra flour for dusting

Instructions

1. Preheat the oven to 180°C and line a baking sheet with parchment paper.

2. In a mixing bowl, beat the eggs and sugar together until pale and fluffy.

3. Sift the flour, baking powder, and salt into the bowl with the egg mixture.

4. Mix everything until a stiff dough forms.

5. Fold in the almonds until they are evenly distributed.

6. Flour a work surface and shape the dough into two logs that are about 2 inches wide and 1 inch high.

7. Place the logs on the prepared baking sheet and bake for 20-25 minutes until golden brown.

8. Remove from the oven and let cool for a few minutes before slicing each log into 1/2-inch thick slices.

9. Place the sliced cookies back on the baking sheet and bake for an additional 10-12 minutes until lightly toasted.

10. Let cool completely before serving. Enjoy!

Preparation Time 10 min

Cook Time 20 min

Total time 30 min

Nutrition Facts

Calories: 140

Fat: 4 g

Saturated Fat: 0 g

Carbohydrates: 22 g

Fiber: 1 g

Sugar: 13 g

Protein: 3 g

Regional Ingredients Variations of Cantucci biscuits

Tuscany, they may use some almonds, wild fennel seeds, and some anise liqueur for a distinct and aromatic flavor. This variation is commonly known as "Cantucci al Finocchietto."

Emilia-Romagna, they may use some hazelnuts, dark chocolate chips, and some orange zest for a richer and sweeter taste. This variation is commonly known as "Cantucci alle Nocciole e Cioccolato."

Lombardy, they may use some walnuts, cinnamon, and some grappa liqueur for a warm and spicy flavor. This variation is commonly known as "Cantucci alla Grappa."

Basilicata, they may use some pistachios, lemon zest, and some Limoncello liqueur for a tangy and nutty taste. This variation is commonly known as "Cantucci al Limoncello e Pistacchi."

Liguria, they may use some pine nuts, rosemary, and some honey for a delicate and savory flavor. This variation is commonly known as "Canestrelli alla Pigna."

#hiverecipes #Cantucci #Tuscany #CantucciRecipe #TraditionalItalianBiscuits #WinePairing #VinSanto #Moscato #Chianti #Lambrusco #CrunchyTexture #FlavorVariations #StorageTips #BatterTips #EasyRecipe #ItalianCuisine