Fanuna's Kitchen

Cantuccini or Cantucci are also very well-known as Biscotti di Prato, because they are originally from the Tuscan city of Prato. The Italian almond biscuits are twice-baked, first as small loaf of bread and then after cutting into small biscuits. They are usually served with dessert wine (traditionally Vin Santo).

Working time: 15 minutes

Baking: approx. 35 minutes

Ingredients

• 200 g almonds
• 3 eggs
• 200 g sugar
• 30 g butter
• 400 g all-purpose flour
• 1 tsp baking powder
• 3 tbsp vanilla sugar
• Lemon zest of one lemon
• Pinch of salt

Equipment:

large sheet pan, food processor (dough mixer)

Method:

1. Pre-heat the ofen to 175 °C and either butter pan or use baking paper.
2. Roast the almonds in an pan.
3. Separate the egg yolk from the egg white.
4. Mix the sugar, vanilla sugar, the melted butter and the egg yolks in a food processor until it starts to foam.
5. Then mix the egg white with a pinch of salt and beat until stiff.
6. Whisk the stiff egg with the egg/sugar mixture.
7. In a large bowl, mix the flour, baking powder, salt, lemon zest and almonds and whisk it little by little with the egg/sugar mixture
8. Stir until everything to a nice and elastic dough. About 5 minutes with the dough kneader. Add some extra flour if the dough is too sticky.
9. Form 2 cm thick dough rolls out of the dough and place it on the pan.
10. Bake for about 35 minutes until the top is lightly brown.
11. Cut the rolls immediately after taking them out of the ofen into 1 cm small biscuits.
12. After cooling, put into an airthight container.

Note: Cantuccini can also be served with coffee or espresso.