As of: February 29, 2024, 9:58 a.m
By: Larissa Glunz
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Cantuccini are popular worldwide – for good reason.
The almond pastry from Italy is wonderfully crunchy and wonderfully aromatic.
What Italy has to offer in terms of cuisine is more than impressive.
Anyone on vacation on the Mediterranean coast can enjoy creamy ice cream, fresh pasta and aromatic tomatoes in abundance.
Once the holidays in the sun are over, you quickly long for a touch of “la dolce vita” in your everyday life.
Homemade cantuccini taste like “Bella Italia” and are also suitable for baking beginners.
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The crispy cookies are one of the best-known types of pastries from Tuscany, which is very popular with tourists.
Antonio Mattei from the Italian city of Prato is considered the inventor of the cantuccini.
In 1858, his compatriots were able to enjoy the almond biscuits as “Biscotti di Prato” for the first time; the recipe still exists today.
Cantuccini, also known as Cantucci, can of course be eaten yourself, but they are also a sweet gift from the kitchen and therefore the perfect accompaniment to crispy chocolate crossies.
Cantuccini are baked twice.
First they go into the oven as a roll of dough, then the Italian cookies are baked again.
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The following ingredients are needed for Italian cantuccini:
150g sugar
2 eggs
1 teaspoon grated orange peel
0.5 tsp grated lemon peel
1 pinch of salt
0.5 tsp vanilla extract
275g flour
1 teaspoon Baking powder
125 g whole almonds (with skin)
Make your own cantuccini: this is how it works
Line the baking tray with baking paper and preheat the oven to 180°C.
To make the dough, mix together sugar, eggs, orange and lemon peel, salt and vanilla extract.
Mix the flour and baking powder in another bowl and mix into the remaining ingredients.
Knead the almonds into the dough and divide into two pieces of approximately equal size.
Roll out both pieces of dough into a roll each about three centimeters in diameter.
Place the rolls on the tray with a little space between them and bake in the hot oven for about 15 minutes.
Cut both rolls of dough into pieces of two centimeters each and bake the cantuccini in the oven for another five minutes.
Turn the cookies over and let them bake for another five minutes until golden brown.
Allow to cool before serving and enjoy a piece of Italy.
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Cantuccini are also known in Italy as “Biscotti di Prato” because they come from the city of Prato.
(Symbolic image) © Panthermedia/IMAGO
Cantuccini are perfect for the next Italian-inspired dinner party in a cozy atmosphere. Simply Tasty has suitable menu suggestions ready.
How about small mini pizzas as a starter, classic “spaghetti all'assassina” as a main course and creamy zabaglione for dessert.
The crowning finale is a fresh espresso, into which you can immediately dip the homemade cantuccini.
The traditional recipe for cantuccini calls for almonds, but cantuccini are equally successful with other nuts and seeds such as hazelnuts or pistachios.
Chocolate chips or dried cranberries can also add some variety.
Looking for more recipes?
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