Cantuccini are one of the best things the Italian cuisine came up with. You will hardly ever find them in an Italian restaurant. There are much better dishes for your dessert. Cantuccini are more of a sweet snack in the afternoon. Still, you can find them in supermarkets or in your Italy shop. Yet, often they are so hard that especially older people are afraid to break their teeth. If you don’t want to relinquish on this sweet Italian sin, I would suggest making them yourself! I will show you each step on the way to your Cantuccini!
We start off by mixing the eggs with the sugar. Take care that all the sugar is dissolved, as it will improve the dough we will have later on. This will take a while, but it’s worth! Now you should change your mixer to the dough hooks because the dough will become quite hard. Add gradually the flour and the yeast and mix well. Now add the almonds and mix again.
Heat the oven to 200°C (392°F). Now we have to form rolls. I suggest forming 3-4 rolls as the Cantuccini won’t become too big like this. The dough is pretty sticky. So, here is a tip for you. Have you heard about reusable oven liners? These are made of plastic and are ideal to form these rolls without getting your hands dirty! Simply spread the dough in a line in the middle of the oven liner. Take the plastic right and left of it to form your roll. Then you put it on the oven liner on which you are going to bake the Cantuccini. Repeat this process three or four times.
After the rolls have baked for 20min, take them out. Experience showed me to let them cool down until I proceed to the next step. Because the rolls have not baked the complete time, the inside is still molten. It will stick to the knife when cutting through them. So when they are cooled down, you can cut them into pieces. Spread them again on oven liner and let them bake for other 10-15 minutes depending on how hard you like them best.
What you will need for Cantuccini
- 500g sugar
- 500g flour
- 1 pack of yeast
- 500g almonds
- 4 eggs
Serving Suggestion for Cantuccini
Cantuccini come from Tuscany. Traditionally, it’s served with wine liqueur, such as Vin Santo or Marsala. These have a higher percentage of alcohol than traditional wine and taste somewhat sweeter. In comparison, Marsala is a bit spicier than Vin Santo.
Italians dip the Cantuccini into the liqueur and then eat them. It’s especially good after a large dinner to have a digestive.