Cantucci cookies
- Difficulty: Easy
- Prep time: 1 hour
- Serves: 6 people Serves
- Cost: Low
- Note: This is our variant of the traditional Tuscany Cantucci, made with hazelnuts. You can replace the hazelnuts with almonds or make a mixture of hazelnuts and almonds. Try adding a little cocoa powder to the dough for a varied effect. Corn flour will add a touch of crunchiness to your biscuits.
Ingredients
- 170 grams of pastry flour
- 30 grams of corn flour
- 180 grams of whole hazelnuts
- 150 grams of sugar
- 2 eggs
- Grated peel of a lemon
- 1 teaspoon baking powder
- 1 pinch of salt
- Cocoa powder
PREPARATION
- Grind soft wheat and corn with your Faribon. Preheat the static oven up to 170°/180°C (356 degrees F).
- Beat the eggs and sugar until you have a creamy and homogeneous mixture.
- Add the flour, the yeast, the lemon peel and continue to mix. If you like, you can divide the dough in two and in one part add a little of cocoa powder to get cookies of different colors.
- Pour in the mixture the whole hazelnuts and a pinch of salt. At this point the dough will be dense and slightly sticky.
- With the help of a wet spoon roll out the dough on a pan, previously covered with baking paper, until you obtain a rectangle 2cm high. Bake for about 15 minutes at 170°/180°C.
- Halfway through cooking, remove the pan from the oven. Place the dough on a cutting board, and cut it diagonally, forming strips; continue cutting until you get cookies with cantucci shape. Put the cookies back on the baking sheet and bake them for 10 minutes.
- Enjoy them with your favourite sweet wine or with your morning coffee! Store them in a sealed container for one week.
.jpg)
