Cantucci alle mandorle (Amandel Cantucci)

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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: place the eggs and the egg yolk in a bowl, add the sugar and mix till mixture gets almost white and creamy. Add the melted butter (attention: butter must be soft but not warm or liquid!) add the flour and baking powder mixture, mix well, add the amandels. pour the mixture on a floured workingtop, make a ball out of the soft dough. Cut the dough in 4 pieces.

Shape each piece of dough into a long log. Transfer the logs to a prepared baking sheet. Brush the top of each log with the egg yolk-milk mixture. Bake the logs in the center of the oven for 25 minutes on 190C°, or until they are lightly browned and slightly firm. Let the logs cool for 10 to 15 minutes on the baking sheet, then transfer them to a cutting board.

Line 2 baking sheets with parchment paper. While the logs are still warm, cut them into 1/3-inch slices with a sharp knife. Arrange the Cantucci on the sheets, cut sides down, and bake, turning once, until golden, about 15 minutes on 170C°.

Your Cantucci are ready! Once fully cooled Cantucci can be stred in a large glass jar for up to one week. Serve with a glass of Vinsanto... Buon appetito!

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