Cantucci with almonds are typical cookies from Italian tradition, crunchy and fragrant, perfect to accompany with a sweet wine or coffee. The use of peeled almonds enhances the delicacy of the flavor, making these cookies irresistible. The addition of Disaronno accentuates the sweet and almond note, making them irresistible.
Preheat the oven to 180°C and line a baking sheet with parchment paper.
In a bowl, whisk the eggs with the sugar until you get a light and frothy mixture. Pour in the Disaronno and mix.
Add the sifted flour with the baking powder and a pinch of salt, incorporating gradually until you get a smooth dough.
Add the peeled almonds, working the dough until you achieve a compact mixture.
Divide the dough into 2-3 elongated loaves and place them on the baking sheet, slightly spaced apart.
Bake for 20-25 minutes, until the loaves are golden on the surface.
Remove from the oven and let cool for a few minutes, then cut the loaves into slices about 2 cm thick using a sharp knife.
Place the cut cookies back on the baking sheet and return to the oven for another 10 minutes, turning them halfway through, until you achieve the typical crunchiness.
Allow the cantucci to cool completely before serving.
Oven
Baking sheet
Parchment paper
Bowl
Whisk or mixer
Sharp knife
Serve with a good coffee
Store the cantucci in an airtight container at room temperature for 5-7 days.
Peeled cantucci are traditionally served soaked in Vin Santo, but they are also excellent with coffee or hot milk.
Italy, Toscana
| Energy (kcal) | 289.77 |
| Carbohydrates (g) | 37.3 |
| of which Sugars (g) | 17.92 |
| Fat (g) | 11.89 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 9.63 |
| Fiber (g) | 2.23 |
| Sale (g) | 4.66 |
