Cantucci

Cantucci are Tuscan cookies that have a beautiful lemon flavor and are peppered with almonds and nuts.These are traditionally enjoyed after a meal with a glass of Vin Santo. If you can’t get your hands on Vin Santo then you can substitute with any dessert wine.
Cantucci, pronounced: Can-too-chi are simply little bites of heaven and have been around for ages.My mother made them very often when I was a kidd and now I do the same and my family adore them.
Don’t worry if they’re not the perfect shape, they’re supposed to look homemade. You can cut these so they’re shorter or longer. However you like them. They make a load of cookies but good news they keep for-evah in an airtight container. Not that I think they’ll ever stick around that long.

Cantucci di Prato

500 g bread flour
300 g sugar
250 g almonds, unpeeled
50 g pine nuts
4 eggs
1 tsp baking powder
pinch of salt
grated peel of one lemon
a baking or cookie sheet, parchment paper


Preheat the oven to 180°C (360°F).
Mix the flour and sugar in a bowl. Add eggs and the rest of the ingredients until the ingredients stay together in a ball of dough.
On a clean surface, turn out the dough and shape it into a 3 cm wide roll as long as your baking sheet. Cover the baking sheet with a piece of parchment paper to help keep the cookies from sticking to the sheet (as no butter or oil is used). Place roll on the sheet, lightly flattening the top part of the roll.
Place sheet in oven and bake for 30 minutes, then remove the roll from the oven. The roll should be warm and firm; place it on a cutting board and cut diagonally, making 1 cm wide slices.Remove and let cool.


Store cookies in an airtight container!
Buon Appetito!

 photos by :Me