This Cantuccini recipe comes from an Italian nonna (granny) I know, who has some amazing baking skills.
Her whole family loves her Cantuccini biscuits and now we share it with you.
There’s nothing like homemade biscuits! And Italy is well known for its food, especially for its biscuits and cakes.
Really easy to make, they are a perfect addition to your coffee, tea or why not a glass of bubbly. They are made of simple ingredients which most people usually have in the house. So, these biscuits are a very good option if you want to prepare something at the weekend, when guests are coming or when you want to bake something together with your children.
Cantuccini Recipe – Ingredients:
- 3 eggs
- 200 gr dark chocolate
- 200 g plain almonds (we suggest activated almonds because of the unique health benefits of activated nuts)
- 100 g butter
- 300 g sugar
- 300 g flour
- 1 (unwaxed) lemon skin grated
- Baking powder
- 1 glass vermouth
- Add all ingredients in a bowl starting with the flour and the rest of the dry ingredients, and mix until the dough is firm but still a bit sticky.
- Don’t fall into the temptation to add more flour, otherwise, it will become too dry.
- Preheat the oven and place some baking paper on a tray.
- Divide the dough into a few pieces and place them in log shapes on the tray.
- Bake for 15-20 minutes at 180 degrees C.
- Once baked, cut into Cantucci whilst still hot.
- Then let them cool down (if you can wait), and serve with your favourite drink.
Something about Cantuccini you didn’t know…
The origins of Cantuccini date back to the XVI century. Their name comes from “cantellus”, which means in Latin “piece of bread”. They were savoury crackers that Roman soldiers ate during the military campaigns. From the second half of ‘500, Cantuccini biscuits were popular in the court of the Medici family, although they didn’t contain almonds yet. They were: “sliced biscuits, with flour, sugar and eggwhite”. From ‘900 Cantuccini with almonds were produced in Tuscany and they’re a PGI registered product (Protected Geographical Indication). However, 37% of their popularity is outside Italy: in the rest of Europe, Japan and the United States, making them become the third most popular biscuit of the world.