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Cantucci slices on a plate beside a glass of sweet wine and a bottle in the background.

Cantucci Recipe

Crunchy, fragrant, and packed with real almond flavour, these Cantucci bring serious satisfaction in every single dunk!

Course: Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Author: Manuela Zangara

Ingredients

  • 500 g – 4 cups flour
  • 300 g – 10.5 oz sugar
  • 150 g – 5.25 oz butter – melted
  • 300 g – 10.5 oz almonds – with the skin on
  • 3 eggs + 1 egg for brushing
  • 1 sachet vanillina OR 1 tsp vanilla extract
  • 1 tsp baking powder

Instructions

  1. Toast the almonds by placing them on a baking sheet and baking them in a preheated oven at 190°C – 375°F for 3 to 4 minutes. Remove them from the oven and let them cool completely.

  2. Put the 3 eggs and sugar in the bowl of a mixer fitted with a whisk attachment and whisk until pale and fluffy. Add the melted butter and mix to combine.
  3. Mix the baking powder into the flour, sift it into the egg mixture, and whisk until fully incorporated. Add the vanilla and toasted almonds.
  4. Transfer the dough onto a floured surface, knead briefly, and shape it into a ball.
  5. Divide the dough into 2 balls (or 3 for smaller Cantucci) and roll each into a 30 cm – 12 inch strip. Keep them thin (about 3 cm – 1.2 inches) as they will expand during baking. Place them on a baking tray lined with baking paper and brush with the remaining beaten egg (or milk, or a mix of both).
  6. Bake in a preheated oven at 190°C – 375°F for about 20 minutes. Remove from the oven and let the logs cool for a few minutes. Slice them diagonally into 1 to 1.5 cm – 0.4 to 0.6 inch pieces using a sharp knife.
  7. Arrange the sliced cookies on a baking sheet lined with baking paper and bake again in a preheated oven at 170°C – 340°F for 10 to 15 minutes.
  8. Let the Cantucci cool down completely before serving or storing.