Cantuccini recipe – Italian baking

Advent is above all a time for crafting and baking. Without these activities, the Christmas spirit doesn’t really come into play. If you like baking and giving homemade gifts, now is the time to bake our Cantuccini recipe.

These almond cookies from Tuscany are dipped in vin santo and eaten all year round, but the smell of almonds conjures up the Christmas spirit. Cantuccini, also known as Biscotti di Prato, are baked twice.

Persons: 10 (makes approx. 30 pieces)

Working time: 30 minutes

Difficulty level: medium

Ingredients – Cantuccini recipe

• 180 g sugar
• 2 eggs
• 1 pinch of salt
• 30 g butter
• 265 g flour
• 110 g almonds
• 1 orange, zest
• 10 ml dessert wine, e.g. Vinsanto or Marsala

Preparation

1. Whisk the sugar with an egg and a pinch of salt in a bowl until creamy.
2. Now slowly stir the flour into the egg cream.
3. Knead the soft butter into the dough with your hands. Work in the almonds, dessert wine and orange zest.

1. Knead the dough on a lightly floured work surface until smooth.
2. Now divide the dough into two halves and roll each half into a 20 cm long sausage.
3. Separate the second egg and brush the pastry rolls with the egg yolk.

1. Preheat the oven to 200° C and bake the dough rolls on a baking tray lined with baking paper for 20 minutes until golden brown.
2. Remove the rolls of dough from the baking tray and carefully cut into cantuccini approx. 1.5 cm wide.
3. Place the cantuccini on the baking tray again and bake for 15 minutes at 160°C.

Do you have any questions about this cantuccini recipe or would you like to share your personal baking trick with us? Then write a quick comment below!