Cantucci are a Tuscan traditional cookie that has become a staple across Italy as well as worldwide. “Biscotti” as they are typically called in the US, is actually a general term meaning “cookie”in Italian.
The classical recipe calls for almonds, but they can be found with chocolate drops or other kinds of nuts. The crumbly texture of this delicacy is obtained by a twice-baking technique. The dough is leavened with baking powder, baked in flattish loaves, then cut crosswise into thin slices and re-baked at a low oven temperature to dry them out.
Traditionally they are served after a meal and dipped into the Tuscan sweet wine Vin Santo, they are also delicious for breakfast with coffee or tea.
Here is an easy recipe to make your own cantucci at home.
1 teaspoon baking powder
1 lemon zest
1 orange zest
2 eggs and 2 yolks (beaten)
Beat the eggs, mix in the sugar, then the flour. Once combined add all other ingredients. The dough at this stage will be very sticky, don’t warry about it! Line a baking tray and pour the sticky batter onto it trying to shape it in a long sausage like shape. It does not matter if it all looks messy, this is how it should be. Bake at 356°F for 25-30 minutes Let cool, cut into 1 inch strips re-bake for 20 minutes at 265°F.