Those who love the Tuscan cooking have never tried to make this tipycal almond biscuits? If we also consider the fact that they are really easy … well, the answer is definitely: a few, very few.
|1 Cut coarsely almonds|
Yet when we prepare them they’re never good: hard we can hammer a nail, or limp, almost chewy, too sweet, not sweet, burnt, undercooked, too dry … you can follow the most famous recipe, your grandmother’s one, your aunt’s … there is always something to take for granted, something that escapes.
Here, a few days ago I
decided to try some of the recipes that I like more to prepare these cookies; I revisited them by my way and cantuccini have gone out of really super loose and just as I like. I marked all the passages, not to miss anything to pass on to you from this recipe so that your cookies are able really perfect. And just because they’re a very old cookie…I’m going to pass you some historical too.
|3 egg whites|
|4 Egg yolks with sugar|
|5 melted butter|
|7 flour and baking powder|
My grandmother made cantuccini on the pastry board: put the flour, made a hole in the middle, added the eggs and gradually all the other ingredients. And this is the traditional way to prepare them, then if you have a wood oven, well, it’s even better.
But since in modern homes missing more and more space to set up a laboratory for “pasta”, and since almost everyone has a planetary or at least of a hand blender, then I describe step by step how to make almond biscuits with these tools and I assure you that the result is the same … except for the wood-burning oven eh? This one makes a difference, and who’s got is really lucky.
|8 egg whites|
As written by the Cantuccini Association “the origin of this cookie dates back at least to the sixteenth century, and the name seems to derive from “Canto”, (in Italian: part of a set) or “cantellus”, in Latin “piece or slice of bread,” a savory biscuit that Roman soldiers already ate during military campaigns”.
Even today, in Prato you can find the Mattei Pastry shop where you can buy cantuccini in the famous blue envelope, but if you like to prepare them by yourself, they’ll be surely more tasteful, and I assure you they’re very easy anyway if handmade or using a planetary or robot.
|11 small loave|
|14 cut obliquely|
|15 baking again|
#Cantuccini, cookies from Tuscany
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
- 1 lb all purpose flour
- 13 oz sugar
- 4 eggs
- 1/2 oz baking powder
- 1 grated lemon zest
- 7 oz whole almonds
- 7 oz no salt butter
- 2 tbsp honey
- 1 egg yolk
- 2 tbsp limoncello (optional)
- Cut coarsely almonds (no need toasting)
- mix the flour with the baking powder and set aside
- mount the egg whites until stiff and set aside
- mount the egg yolks with the sugar until they are pale yellow
- add melted butter and continue to mix
- add almonds and liquer
- add the flour, baking powder and grated lemon rind
- add egg whites, stirring gently from bottom to top
- make small loaves with this mixture, about 10cm wide and about 3cm thic, long as you prefer
- lay them on a baking tray
- brush with egg yolk mixed with honey
- bake at 375 °F until golden
- wait for warm (about 10 minutes)
- cut the loaves obliquely into slices of about 2cm
- place these “cantuccini” on to the baking tray again at 375 ° F for about 10 minutes so that they become more crunchy
- store in a tin box with baking paper