Cantucci biscuits

These are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine.
895 Views
 
MASTERY Level
55 min
896 Views
 
MASTERY Level
10 People
55 min
INGREDIENTS for 10 people
  • 6 oz butter
  • 12 oz granulated sugar
  • 3 eggs , + 1 egg yolk
  • ⅛ oz salt
  • ⅛ oz vanilla powder
  • ⅛ oz nutmeg , ground
  • ⅛ oz baking powder
  • 1 lb all-purpose flour
  • ½ lb almonds
Preparation

Step 1

Soften the butter at room temperature for at least 45 minutes. Beat the butter and the granulated sugar in a bowl until creamy.
Add eggs and keep beating.

Step 2

Mix the flour with the baking powder. Stir in nutmeg and vanilla sugar.

Step 3

Add almonds and mix until smooth.

Step 4

Fill a pastry bag with the mixture and make lines of dough (like little baguettes) on a baking sheet lined with parchment paper.

Bake in a preheated 400°F oven for 15 – 20 minutes. Remove from the oven and cool slightly. With a knife, cut diagonally into 1/2-inch slices. Return to the oven for a few minutes until crunchy on both sides.

Desserts
Login