Cantuccini are typical Tuscan cookies. They are made from dough and cooked like a finger roll. They are unique because they are double cooked, first, in the shape of the finger roll and then they are put back in the oven for toasting.
Cantuccini are usually served by dunking in the famous Tuscan Vin Santo, a fortified and very fragrant wine that softens the cantuccini themselves.
How to Cook Cantuccini
Ingredients:
190 gr Sugar granulated
1 pinch Salt
3 gr Baking powder
50g Butter
125 gr Unpeeled almonds
300 gr Plain Flour
2 Medium-sized eggs
1 yolk
Procedure:
First, turn on the oven to 190° C. When it has reached the desired temperature, put the almonds on a tray and toast them for 3-4 minutes. Remove from the oven and let them cool.
Then proceed to make the dough: place 2 whole eggs and yolks in the mixer, add the pinch of salt and granulated sugar.
Mix very well until mixture is puffy and fluffy. Now add the melted butter while still warm and stir.
Incorporate the flour sifted with baking powder and mix all ingredients well.
Once you have a crumbly and soft compound, add the cooled almonds.
Transform this mixture, on a baking pan covered with parchment paper, into one or two loaves of the same size (depends on how large you want your cantuccini) .
Brush them with the lightly beaten egg and cook for 20 minutes in a hot oven at 190 degrees. After this time, remove the loaves.
Let them cool for a few minutes and cut them diagonally to get some cookies (cantucci) of approximately 1-1 .5 cm.
Arrange the cookies again on the plate and toast in the oven at 170° for about 10-15 minutes. Take out the baked cantucci and cool them completely before serving.
You can also store the cantuccini in a tin box. Wrap it up beautifully and offer it as a gift.
A few tips to remember:
Once the loaves are cooked, slice them immediately. You must do this fast to prevent the dough from drying up and breaking while cutting.
After cutting, It is best to return them to the oven immediately so that they will toast evenly.
Allow the cantuccini to cool down in a dry place. You can store them for several days.
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