Cantucci

Total: 1 hr 10 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 87 kcal
, Fat: 3 g
, Carbohydrate: 12 g
, Protein: 2 g

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To toast the almonds

150 g almonds

Dough

250 g sugar
40 g butter, melted
2 eggs
1 egg yolk
2 tbsp dessert wine (e.g. Vin Santo)
1 organic orange, use only half of grated zest
2 pinch salt
300 g white flour
2 tsp baking powder

To shape

1 egg white, beaten
½ tbsp sugar
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How it's done

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To toast the almonds

Spread the almonds on a tray.

Toast for approx. 5 mins. in the centre of an oven preheated to 200°C. Remove, allow the almonds to cool slightly, coarsely chop.

Dough

Combine the sugar, butter, eggs, egg yolk, wine, orange zest and salt in a bowl. Mix the flour and baking powder, add to the mixture along with the almonds, mix together to form a soft dough.

To shape

Divide the dough into 4 portions. On a well-floured surface, shape each portion into a roll approx. 3 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out. Brush with a little egg white, sprinkle with sugar.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove, allow the rolls to cool slightly, then cut diagonally into slices approx. 2 cm thick. Return the cantucci to the baking tray, bake for a further 5 mins. Remove from the oven, leave the cantucci to cool on a rack.

Good to know
Tip: In Tuscany, cantucci are served with Vin Santo for dessert. Simply dip the cantucci in wine and enjoy.
Shelf life: Store in an airtight container for approx. 1 month.

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