Cantucci Quick and easy recipe

Cantucci or cantuccini with almonds and chocolate chips: they are typical Prato biscuits, perfect to give as gifts at Christmas, they can be kept for a long time in a tin box (even a couple of weeks). Widespread throughout Tuscany, the classics have almonds inside, but now there are all kinds of them, with chocolate chips, hazelnuts, cocoa, and once you have learned the procedure, really simple, you can indulge yourself with the ingredients you prefer. Years ago I tasted them for the first time in the “Nannini” pastry shop in Siena and I fell in love with them, both with Siena and biscuits! I don't know the Prato cantuccidi that are supposed to be softer, but the ones we generally eat packaged (often in Christmas gift boxes) are crunchy. The classic recipe is with almonds but I also added chocolate, try it!

Ingredients for 30 cantucci

  • 500 grams of flour 00 (sometimes 600 are needed)
  • 300 grams of sugar
  • 150 gr of almonds
  • 100 gr of chocolate chips
  • 4 whole eggs + 1 yolk (for brushing the surface)
  • 1 sachet of vanillin
  • 1 pinch of salt
  • a pinch of baking powder
  • 1/2 cup of milk

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How Cantucci are prepared

You can proceed in two ways: if you have a planetary mixer, put all the ingredients in the bowl and operate using the leaf whisk, if you have a whisk it is preferable to start by whipping the eggs and sugar for a minute, and then adding the other ingredients - the flour (start with 500 g then if necessary add the rest later), vanillin, salt, baking powder the grated orange zest - all together and changing the whips, put the spiral ones as the dough it will be a little hard and the classic whips will no longer be suitable. (I put all the ingredients together from the beginning using the whisk and it took a few more minutes, but the result is the same in the end).

Cantucci
Cantucci

The dough is often liquid, this depends on the size of the eggs, in this case add a little more flour, (a little at a time)

Cantucci
Cantucci

a fairly compact and solid dough will have to be created, add the almonds (or the chocolate chips or hazelnuts or whatever you prefer) very coarsely chopped, almost whole, incorporate them into the dough,

Cantucci
Cantucci

At this point it is better to knead with your hands, pour the dough on the pastry board with a thin layer of flour and continue to knead, to compact everything. When the dough has reached a solid consistency then it is ready,

Cantucci
Cantucci

cut it into 3 parts and create slightly flattened strands of about 4 cm thick, arrange them on a baking sheet lined with parchment paper and brush the loaves with beaten egg yolk together with a little milk, and finally add a little of granulated sugar on the surface,

Cantucci
Cantucci

Bake in a preheated oven for 20-25 minutes at 180 °, if you see that the surface is already golden before the end of cooking then place a sheet of aluminum foil on the loaves so as not to darken them too much. Remove the strands of dough from the oven and let them rest for a minute, then cut them diagonally to a maximum thickness of 2 cm, place the cantucci on the pan to "biscuit" for the second cooking in the oven (bis-cooking, hence the term cookies) in the oven for about 10 minutes at 170 °.

Cantucci
Cantucci

Remove from the oven and you will find the Cantucci recipe with almonds and chocolate chips. Soak the Cantucci in Vin Santo as per tradition!

WINE PAIRING: Vin Santo or Spumante

For the wine pairing I consulted the site: www.vinook.it

Cantucci

Enjoy your meal!

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