Cantucci is one of the most popular Italian biscotti. These Almond Cookies are very ancient and typical of Tuscan cuisine. Typically, Cantucci is served after a meal, paired with the traditional Tuscan sweet wine called Vin Santo. But I also love them on Sunday morning, drenched in my coffee!
INGREDIENTS:
- 2 cup all-purpose flour (260 g)
- 1 cup caster sugar (200 g)
- 2 eggs + 2yolks
- 1 cup unpeeled almonds (140 g)
- 2 tbsp butter (30 g)
- ½ tsp baking soda
- 1 tbsp honey
- 1 organic lemon
- 1 organic orange
- 1 drop vanilla extract
- 1 pinch table salt
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ORIGIN OF CANTUCCI
The recipe of Cantucci is incredibly ancient. Some culinary historians date back the origin of these delicious Biscotti to the Roman Empire when it was popular to prepare sweet bread spiced with anise and baked two times.
The current recipe of Cantucci is perfected in Tuscany, likely from the 14th Century. At that time, the Tuscan confectionery industry was particularly advanced and popular.
The famous Tuscan scientist and poet Francesco Redi, use to insert some of these Biscotti into his letters.
The terms Cantuccio and Cantuccino are cited for the first time in written form in the Official Dictionary of Accademia della Crusca, in 1691.
It seems that the term Cantuccio (little corner) and the diminutive Cantuccino (very little corner) derive from the last slice of these cookies and donated in the past to poor people.
Another theory attributes the origin of the name to the Latin word Cantellus that means a "slice of bread".
Starting from the 20th Century, the Cantucci mixture is enriched with unpeeled almonds.
Thanks to the Assocantuccini Association and the efforts of its president Ubaldo Corsini, the European Union in 2016 granted Cantucci the special IGP mark that indicates the best and significant regional products.
CANTUCCI AROUND THE WORLD
In the second part of the 19th Century, the popularity of Cantucci started to spread outside Tuscany, also thanks to their capacity to keep their aroma for several days.
The famous baker Antonio Mattei presented the Cantucci cookies at the Exposition Universelle of 1867, obtaining a special mention.
In 2009, Michelle and Barack Obama chose Cantucci and Vin Santo to end their New Year's eve dinner after a delicious meal based on Tuscan and Venetian traditional dishes.
REGISTERED CANTUCCI RECIPE
Like all the most popular recipes, also Cantucci has several attempts at imitation. To help recognize the original Cantucci, the official recipe has been registered to the Ministry of Agricultural and forest policy that indicates the right size, weight, ingredients, and amounts.
CANTUCCI, BISCOTTI DI PRATO AND OTHER ITALIAN VARIATIONS
Likely, the first recipe of Cantucci has been influenced by Biscotti's older recipes from Pisa and Genoa.
Cantucci are frequently confused with Biscotti of Prato. Even if these cookies' shape is pretty similar, Biscotti di Prato does not require ingredients, like yeast, butter citrus skin, honey, and vanilla.
In Lazio and Umbria, Cantucci are named Tozzetti and frequently prepared with other dried fruits instead of almonds.
Another similar Italian cookie is the Sicilian Tagliancozzo, sweeter than Cantucci and traditionally paired with the Marsala wine.
TIPS AND SUGGESTIONS
BAKING AND RE-BAKING – The Italian term Biscotto means baked twice: this is critical to obtain the traditional texture of Cantucci.
The second baking timing is between 5 and 20 mins, depending on your oven and how much hard you prefer your cookies.
ALMONDS AND OTHER INGREDIENTS – Nowadays, Almonds is a critical ingredient of these Biscotti, but it is a relatively recent addition.
For a nice variation, you can consider using another kind of dried fruit or chocolate chips.
VIN SANTO AND OTHER PAIRINGS – Vin Santo is the most traditional wine pairing for Cantucci. Other sweet wines like Passito di Pantelleria or Marsala are great options.
Indeed, coffee and tea are the best options for a traditional Tuscan breakfast!
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CANTUCCI BISCOTTI RECIPE
TUSCAN CANTUCCI traditional recipe & history - all you need to know!
Cantucci is one of the most popular Italian biscotti. These Almond Cookies are very ancient and typical of Tuscan cuisine. Typically, Cantucci is served after a meal, paired with the traditional Tuscan sweet wine called Vin Santo. But I also love them on Sunday morning, drenched in my coffee!
Ingredients
- 2 cup all-purpose flour (260 g)
- 1 cup caster sugar (200 g)
- 2 eggs + 2yolks
- 1 cup unpeeled almonds (140 g)
- 2 tbsp butter (30 g)
- ½ tsp baking soda
- 1 tbsp honey
- 1 organic lemon
- 1 organic orange
- 1 drop vanilla extract
- 1 pinch table salt
Instructions
FIRST STEPS
- Once the Cantucci logs are properly shaped, you want to bake them ASAP.
- Therefore, pre-heat the oven on 340° F (170° C) and prepare a baking tray lined with parchment paper.
CANTUCCI DOUGH
- First, sift the flour and grate the skin of the orange and the lemon.
- Now, crack the eggs and pour them into a bowl, along with the caster sugar, the grated fruits skin, the vanilla extract, the honey, and the baking soda.
- Then, beat the eggs and the sugar with an electric mixer until consistent.
- At this point, add a pinch of salt and the almonds, then grate the very cold butter.
- Add half of the amount of flour and knead with your hands.
- Finally, add the rest of the flour, a few tbsp at a time, until obtaining a dense and sticky dough.
SHAPING AND BAKING
- First, wet your hands in order to shape the Cantucci dough more easily.
- Now, divide the dough into two or three parts, depending on how big is your baking tray.
- At this point, shape the dough pieces on the baking tray lined with parchment paper into logs, about 2.5 inches large and 2 inches high.
- Finally, brush the Cantucci logs with the lightly beaten yolks until uniformly coated, and bake immediately until nicely gold and well done (about 40 mins, depending on your oven).
RESTING, CUTTING AND BAKING (AGAIN)
- Once ready, place the Cantucci loaves on a cooling rack until they become handy: do not wait too much; otherwise, it will be difficult to cut them!
- Cut the Biscotti diagonally, about ¾ inch thick. At this point, the Cantucci can be eaten, but to obtain the traditional texture, you want to bake them again.
- Place the Cantucci on a rack and bake them again 395° F (200° C), 3 to 15 minutes, depending on how hard and brown you prefer your Biscotti! The first time you bake Cantucci, check them frequently during this last step: every oven is different, and they could need a different time to be ready!
- Finally, let the Cantucci cool down, and serve them along with a good coffee, tea, or Vin Santo!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 378Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 54mgCarbohydrates 58gFiber 3gSugar 30gProtein 9g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
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