Cantuccini
Cantuccini are crisp, twice-baked Italian almond cookies.They are traditionally served with Vin Santo or coffee.Whole almonds give them a rustic texture and flavor.A classic Tuscan dessert enjoyed worldwide.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and thick.
- Add vanilla and almond extract, mixing well.
- Gradually incorporate dry ingredients to form a stiff dough.
- Fold in whole almonds evenly.
- Shape dough into a long log and place on the baking sheet.
Notes
- Traditional cantuccini are quite dry by design.
- Whole almonds are classic—do not chop them.
- Cookies harden as they cool.
- Slice carefully using a serrated knife.
- Store in an airtight container.