Almond cantucci are traditional Italian biscuits, crunchy and fragrant, perfect to accompany a sweet wine or a coffee. The use of shelled almonds enhances the delicacy of the flavor, making these biscuits irresistible. The addition of Disaronno enhances the sweet almond note, making them irresistible.
Preheat the oven to 180°C and line a baking tray with parchment paper.
In a bowl, beat the eggs with the sugar until the mixture is pale and frothy. Pour in the Disaronno and mix.
Add the sifted flour with the baking powder and the pinch of salt, incorporating gradually until you get a homogeneous dough.
Add the shelled almonds, working the dough until it forms a compact mixture.
Divide the dough into 2-3 elongated logs and place them on the tray, slightly spaced apart.
Bake for 20-25 minutes, until the logs are golden on top.
Remove from the oven and let cool for a few minutes, then cut the logs into slices about 2 cm thick using a sharp knife.
Arrange the sliced cookies back on the tray and return to the oven for another 10 minutes, turning them halfway through, until they reach the typical crunchiness.
Let the cantucci cool completely before serving.
Oven
Baking tray
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.
Almond cantucci made with shelled almonds are traditionally served soaked in Vin Santo, but they are also great with coffee or hot milk.
Italia, 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 |
