Italian cookies Cantucci or Cantuccini. Double-baked almond cookies, crunchy, delicious and willing to seduce you and give you a very tasty bite. The whole almonds give them a great taste.
Classic dessert with which the Italians are used to close a meal accompanying them with coffee or sweet wine Vin Santo.
Classic dessert with which the Italians are used to close a meal accompanying them with coffee or sweet wine Vin Santo.
| work: 20′ | time: 40′ | easy: |
Ingredients (∼50 cantuccini)
|
In a large bowl add the sugar and eggs. |
You beat them lightly for very little, just to mix the egg whites with the yolks. |
Pour flour little by little sieving it above the mixing bowl. |
Add the baking powder, salt, anise and almond essence. |
Stir gently with a spatula. Add the almonds whole, with their skin. |
Knead lightly with your hands, the dough, and divide into 5 parts. Knead with quick movements, each of them in oblong loaves. Place them in a shallow pan, onto wax paper, spaced. Sprinkle with brown sugar and a little flour. |
Put the pan in a preheated oven at 170°C (338°F, Gas 3.5) for 15 minutes. Remove from the oven, slice the loaves diagonally with a thickness of 1 cm (0.39 inches). Arrange the biscuits with a cut surface downwards and bake again for 5 more minutes. |
Do not bake them more, because when they cool they will harden more. Enjoy your Cantoutsini dipped in coffee or tea. The Italians dip them into sweet wine Vin Santo. |
Zambia Sifaki
