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Cantucci Biscuits

Cantucci Biscuits

 



For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina’s popular recipes for you to try at home, this month we highlight her daughter Tiziana’s Cantucci Biscuits.

INGREDIENTS

  • 250 grams (2 cups+1 tablespoon) all-purpose flour sifted
  • 165 grams (3/4 cup + 1 tablespoon) granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon baking powder
  • 1 teaspoon grated orange zest or lemon zest
  • 1 teaspoon amaretto or 1/2 teaspoon almond extract
  • 2 eggs
  • 125 grams (4.4 ounces) raw unpeeled almonds

INSTRUCTIONS

  1. Preheat the oven to 180 degrees C (356 degrees F).
  2. In a large bowl, combine the dry ingredients.
  3. Add the eggs, honey, orange zest, amaretto and mix all the ingredients.
  4. Once you have a crumbly, soft mixture, add the almonds.
  5. Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide. Wet your hands, it will be easier to shape the dough.
  6. Place the “logs” on a baking sheet lined with parchment paper or with a silicone mat.
  7. Bake for 30 minutes, until golden brown.
  8. Remove from the oven and let them cool for about 10 minutes before slicing.
  9. Place a log on a cutting board and using a sharp, serrated knife, cut it diagonally into 1.5 cm (1/2 inch) slices.
  10. Put the cookies back on the baking sheet and bake them for 10-15 minutes.
  11. Remove them from the oven and let them cool on a wire rack.
  12. Store in a sealed container.
  13. Best served wish Vin Santo desert wine.
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