These are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine.
- 6 oz butter
- 12 oz granulated sugar
- 3 eggs, + 1 egg yolk
- ⅛ oz salt
- ⅛ oz vanilla powder
- ⅛ oz nutmeg , ground
- ⅛ oz baking powder
- 1 lb all-purpose flour
- ½ lb almonds
Soften the butter at room temperature for at least 45 minutes. Beat the butter and the granulated sugar in a bowl until creamy.
Add eggs and keep beating.
Mix the flour with the baking powder. Stir in nutmeg and vanilla sugar.
Add almonds and mix until smooth.
Fill a pastry bag with the mixture and make lines of dough (like little baguettes) on a baking sheet lined with parchment paper.
Bake in a preheated 400°F oven for 15 – 20 minutes. Remove from the oven and cool slightly. With a knife, cut diagonally into 1/2-inch slices. Return to the oven for a few minutes until crunchy on both sides.
The operation of cutting the strips of dough, once cooked, must be performed swiftly, since otherwise the dough tends to dry up and break during the cutting.
Itis a good idea to put them back into the oven once cut to let them dry out well in the center.
Oncecooked, the Cantucci must be cooled and kept in a dry place. They can be conserved for many days.
Source: Academia Barilla