CANTUCCI COOKIES

The cantucci cookies are typical Tuscan biscuits particularly in the Siena area. They are served at the end of meals accompanied by a glass of vin santo. The origins of the nooks seem to date back to the end of the 1600s.

One thing is certain the cantucci are a simple and very convivial recipe like the Tuscan traditions and cuisine.

INGREDIENTS:

250 gr flour
250 gr sugar
150 gr almonds with peel
2 eggs
1 teaspoon baking powder
1 sachet of vanillin
1 teaspoon of grated lemon rind
1 pinch of salt


METHOD:

Place the flour in a bowl in a bowl. At the center of the fountain put the sugar, baking powder, vanilla and beaten eggs. Start working the dough with your fingertips and begin to let the flour absorb.

Knead well until the mixture is firm and homogeneous.

Add the crushed and partly whole almonds to the dough.

Mix the mixture well until it is homogeneous.

With the dough obtained, form 2 cylinders 3 fingers wide and 3 fingers high and place them on a baking sheet lined with baking paper.

The loaves will cook and then spread out, so leave plenty of space between one corner and another so they don't stick together, bake at 180 degrees for about 30 minutes.

Once out of the oven the nooks cut them still hot diagonally in slices about 1 cm wide giving the biscuits the typical shape of the nooks.

Lay the nooks on the baking sheet and put them back in the oven for another 10 minutes at 100 ° to let the dough dry.

Allow the nooks to enter and serve them with vin santo in which they can be dipped before eating them.

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