Discover the original recipe for Tuscan cantucci, perfect for a sweet break! 🧡
Ingredients:
280 g of 00 flour 🌾
150 g of granulated sugar 🍬
130 g of almonds with the skin 🌰
2 eggs 🥚
Grated peel of 1 orange 🍊
Grated peel of 1 lemon 🍋
A pinch of vanilla 🌿
1 teaspoon of baking ammonia (or baking powder) 🎂
A pinch of salt 🧂
Method:
Prepare the Dough:
In a large bowl, beat the eggs with the sugar using a fork. Add the grated orange and lemon peel, a pinch of salt and the vanilla. 🍊🍋🥄
Incorporate the flour and baking ammonia, mixing until the dough is smooth. If the dough is sticky, add a little flour. 🌾
Add the Almonds:
Add the whole almonds with the skin to the dough and mix well. 🌰
Form the Loaves:
Divide the dough into two equal parts. On a floured surface, form two loaves about 3 cm wide, keeping them round. 🍞
Place the loaves on a baking sheet lined with baking paper. 📜
Initial Baking:
Bake the loaves in a preheated oven at 180°C for about 15-18 minutes, until they puff up and start to brown. 🔥⏲️
Cutting and Second Cooking:
Take the loaves out of the oven and, while they are still hot, cut them into pieces of about 1.5-2 cm thick. 🔪
Turn the pieces over and put them back in the oven for another 4 minutes per side, until they become golden and crispy. 🔄🔥
Cooling:
Let the cantucci cool at room temperature. When they are fresh out of the oven they may seem hard, but they will become soft and fragrant after a few hours. ❄️⏳
Storage:
Store the cantucci in a tin or an airtight container. They will stay fresh for about 2 months. 📦🕒
Enjoy your cantucci with a good vin santo or a coffee! ☕
