Cantuccini, those twice-baked, crunchy almond biscuits, are a beloved Italian treat. They’re the perfect accompaniment to a cup of coffee or a glass of dessert wine. And the best part? They’re surprisingly easy to make at home.
I still remember the first time I tried cantuccini. I was on vacation in Tuscany, sitting in a charming little café overlooking rolling vineyards. The aroma of freshly baked bread and strong espresso filled the air. And then, the waiter brought out a plate of these beautiful, rustic-looking biscuits. One bite, and I was hooked! The crunch, the nutty flavor, the slight sweetness – it was pure heaven.
Today, I’m going to share my tried-and-true recipe for cantuccini. Trust me, if I can make them, you can too!
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup whole almonds, toasted
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional, but adds a lovely citrusy note)
Tools of the Trade:
- Baking sheets
- Parchment paper
- Mixing bowls
- Whisk
- Wooden spoon
- Sharp knife
Let’s Get Baking!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures everything is evenly distributed.
Step 3: Mix in the Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, and orange zest (if using).
Step 4: Create the Dough
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Don’t overmix!
Step 5: Incorporate the Almonds
Gently fold in the toasted almonds.
Cantuccini dough
Step 6: Shape the Dough
Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
Step 7: The First Bake
Place the logs on your prepared baking sheets. Bake for 30-35 minutes, or until they’re golden brown and firm to the touch.
Step 8: Slice and Bake Again
Remove the logs from the oven and let them cool slightly, about 10 minutes. Now, here’s the secret to that signature crunch: Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
Sliced cantuccini on a baking sheet.
Step 9: The Second Bake
Arrange the slices cut-side down on the baking sheets. Bake for an additional 10-15 minutes, or until they’re golden brown and crispy.
Step 10: Cool and Enjoy!
Let the cantuccini cool completely on a wire rack before serving.
Tips for Cantuccini Perfection:
- To Toast or Not to Toast? Toasting the almonds beforehand intensifies their flavor and gives the cantuccini an even better crunch. You can toast them in a preheated oven at 350°F (175°C) for about 8-10 minutes.
- Don’t Overbake! Cantuccini are meant to be crunchy, but not rock-hard. Keep a close eye on them during the second bake, as they can go from golden brown to burnt quickly.
- Get Creative with Flavors! Feel free to experiment with different add-ins. Chopped pistachios, dried cranberries, or a sprinkle of cinnamon all make delicious additions.
Cantuccini FAQs
Q: Can I use a different kind of nut?
A: Absolutely! Hazelnuts, pecans, or walnuts would all be great substitutes.
Q: How should I store my cantuccini?
A: Once completely cool, store them in an airtight container at room temperature for up to 2 weeks.
Q: Can I freeze cantuccini?
A: Yes, you can! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll last for up to 3 months in the freezer.
There you have it! Now you’re ready to impress your friends and family with your very own homemade cantuccini. These delightful biscuits are sure to become a new favorite. Happy baking!
