The Tuscan answer to biscotti, these twice-baked cantucci almond cookies are extra crunchy. In Toscana, cantucci are traditionally dunked in Vin Santo, sweet dessert wine – but they are also perfect for dunking in coffee or tea.
SERVING: Yield about 60 cookies
- 1¾ cups raw almonds
- 5 large eggs
- 1 1/3 cups sugar
- 8 tablespoons (1 stick) unsalted butter, melted & cooled
- 4 cups pastry flour
- 1 teaspoon baking powder
- Preheat the oven or a toaster oven to 350°F.
- Toast the almonds in the preheated oven until fragrant and lightly golden, 8 to 10 minutes. Set aside to cool.
- Beat 4 eggs with the sugar.
- Pour in the butter, and beat until combined.
- Add the flour and baking powder.
- Mix until well combined, then stir in the almonds.
- Refrigerate the dough until firm, about 1 hour.
- When you are ready to bake the cookies, preheat the oven again to 350°F.
- Line 2 jelly-roll pans or cookie sheets with parchment paper, and set aside.
- Transfer the dough to a work surface, and cut it into two equal portions.
- Shape each portion of dough into a log the length of the prepared pans.
- Whisk the remaining egg, and brush it lightly onto the tops and sides of the logs, cleaning the brush of excess egg so it doesn’t drop down the sides.
- Bake the logs of dough in the oven for 20 minutes.
- Allow them to cool on the pans, set on racks.
- When the logs are cool, use a sharp knife to cut them at an angle into slices about ½-inch thick.
- Place the cookies on the pans, cut sides down, and bake at 350°F, turning once, until golden, about 25 minutes.
- These crunchy cookies will keep for up to one week in a tightly-covered tin.
- Serve with Vin Santo, coffee, or tea.
Also Read: ITALIAN SOFT AMARETTI COOKIES