The content and pictures of this post are copyright registered & protected ©myitaliancuisine Cantucci or cantuccini are italian biscuits originally from Prato, near Florence. Loved by Italy’s famed cookbook writer Pellegrino Artusi and by a visiting Hermann Hesse, cantuccini are usually enjoyed as after dinner, dipped into a glass of Vinsanto, but why not also for breakfast or tea time? Making cantucci is not difficult but it takes some time as they are cooked twice. Here is my recipie to make very crunchy but not hard-to-eat cantucci. Enjoy it!! Ingredients: 500gr flour 100gr butter 4 eggs 1 egg yolk 250gr unpeeled amandels 4gr baking powder 250gr granulated sugar A pinch of salt 1 egg yolk and 1 tbs of milk for the glaze Instructions: 1) Prepare the amandels: Pre heat your oven on 180C° (350F°) when ready, place the amandel in a large oven tray and roast for 4-5 minutes. When roasted, place the amandel apart to cool. 2) Prepare the cantucci mixture: plac
Italian food and cooking culture