Cantucci recipe
Cantucci are Italian double baked cookies that are popular for Christmas. The recipe is easy to make and very versatile.
Servings: 40
Calories: 69kcal
Ingredients
- ¾ cup/ 150 g granulated sugar
- 1 cup/ 120 g raw almonds
- 3 tbsp/ 40 g butter, soft
- 2 large eggs
- 2 ⅓ cups/ 280 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest from 1 orange
- Zest from 1 lemon
- Optional: 1 tablespoon Marsala , or liqueur by choice
Instructions
- Combine the flour, baking powder and salt in a bowl. Mix well.
- In a large mixing bowl beat the eggs with the sugar. Add the lemon and orange zest and Marsala/ liqueur, if using.
- Gradually add the flour mixture to make a sticky dough. Knead in the soft butter until absorbed. Add the almonds and knead again until incorporated evenly into the dough.
- Divide the dough into two logs. Extend them one next to another on a pan, lined with parchment paper
- Bake for about 30 minutes at 400°F/ 200°C or until golden brown.
- Let the logs cool for 5-10 minutes. With a sharp knife slice each one into flat cookies, Arrange the cantucci on the pan and bring them back to the oven.
- Lower the temperature to 320°F/ 160°C and bake for 15-20 minutes, until golden brown.
Notes
- Store the Cantucci in airtight containers for 2-3 weeks.
- This is a base recipe which can be easily enriched. For example you can add to the dough also dried fruits and other nuts like pistachio and hazelnuts.
- Instead of Marsala you can opt for rum extract or pure vanilla extract.
- Мake sure you are using untreated orange and lemon peel. Otherwise you can use orange and lemon extract or store bought zest.
Nutrition
Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Calcium: 17mg | Iron: 0.5mg
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