May 11, 2016


Another Italian recipe. I can't really help it as the mediterranean flavours are the closest to my heart. When we were younger, these crusty Tuscan cookies used to sit on our kitchen counter all the time but one day they were gone not to be back for a long time. Few days ago, the younger part of my family started to mumble about them quite a lot and I've set myself a challenge to recreate the exact taste of the store-bought cantucci that were once our favourite snack. 

Rumours has it that somebody somewhere tried to soak them in coffee or sweet wine but we prefer to eat them plain, at the same time trying not to break our teeth.   

Ingredients for about 40 cookies:

- 500g flour 
- 1 tsp baking powder
- 200g caster sugar
- 2 free-range eggs + 2 egg yolks + 1 egg white 
- 1/4 cup of water
- 1 tbsp amaretto
- 200g roasted almonds, whole
- zest from one orange
- pinch of salt

Preheat the oven to 180C/356F.

In a large bowl, combine the orange zest with sifted flour and baking powder. Make a hole in the middle and add two whole eggs, 2 egg yolks, water, amaretto, sugar and salt. Mix roughly and knead the dough with your hands while gradually adding the almonds. The dough should be pliable, if too dry or wet, try adding some more water or flour. 

Form two long rolls (3cm in diameter) and place them on alined baking tray before flatting them slightly with your hands. Coat each one with egg white. Bake for 15-20 minutes, remove from the oven and cut in 2,5cm diagonal slices. 

Bake the cookies for another 15 minutes or until golden brown.  


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