Cantucci
60 min87 kcal each
Tuscan almond biscuits, baked twice until crisp. Traditionally dipped in vin santo; they keep for weeks in a tin.
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Plan this recipeIngredients
for 30 servings- Plain flour250 g
- Sugar180 g
- Eggs2 piece
- Whole almonds, skin on150 g
- Baking powder4 g
- Orange zest1 piece
- Vanilla extract1 tsp
- Salt1 pinch
Method
Prep 20 min · cook 40 min- Heat the oven to 180 °C and toast the almonds for 5 minutes.
- Mix the flour, sugar, baking powder, salt and orange zest. Add the eggs and vanilla and work into a firm dough, then knead in the almonds.
- Shape two logs about 4 cm wide on a lined tray and bake for 25 minutes.
- Cool for 10 minutes, then cut diagonally into 1 cm slices.
- Lay them cut side down and bake at 160 °C for 10 minutes more, until dry.
- Cool completely. They keep for 3 weeks in an airtight tin.
Nutrition
per servingCal
87
Protein
2.34g
Carbs
13g
Fat
2.9g
Of 6.2g of sugar per serving, 6g is added sugar.
Of 2.9g of fat per serving, 0.3g is saturated.
