Cantuccini: the most envied Italian biscuits in the world. Unpublished recipe
They are the most envied Italian biscuits in the world, they contain almonds, smell of orange, and in this new version they are enriched by the presence of cranberries. The cantucci or cantuccini or biscuits of Prato have conquered the entire planet. They are very crunchy, compact and hard, for those with strong teeth and who love to nibble; they become soft, melting and delicious if soaked in Vin Santo, as tradition dictates, but also in milky coffee, tea, herbal teas.
They keep company in the evening, when one lingers at the table chatting and recounting the salient episodes of the day.
They have the flavor of the domestic hearth, they refer to the family gathered around the fireplace talking for hours and hours, while enjoying the most versatile sweets in the whole world.
And they are very easy to make. For this reason, getting to work will be a double pleasure: on the one hand, you will quickly and well prepare a recipe loved by all, on the other you will find the pretext to attract young and old alike and remind them that living together means sharing the salient moments of life.
What are you waiting for then? Tie up your apron, let’s get started!
Cantuccini. Ingredients and preparation
For this recipe, get:
- Eggs – 2
- Sugar – 130 grams
- Salt – a pinch
- Butter – 70 grams
- Orange peel
- Flour – 300 grams
- Baking powder – 1 tsp
- Almonds – 60 grams
- Cranberries – 60 grams
Preheat the oven to 180°.
Line the dripping pan with the special paper.
Melt the butter in a double boiler or in the microwave and let it cool. Grate the orange zest and keep it handy.
Break the eggs into a bowl, add sugar and salt and mix the ingredients with the hand whisk to dissolve all the grains. Once this is done, add the melted butter and mix quickly, then add the orange peel, turn and finally sift half of the flour and baking powder directly onto the mixture.
Incorporate them with the utmost care to obtain a uniform mixture.
Finally, introduce the almonds, cranberries and the remaining flour. Now, first with a spatula, with your hands (clean, of course!), then form a homogeneous and compact dough.
Transfer to a lightly floured work surface and make a large, thick sausage. Cut it into chunks and work each piece into a long, rather thin and narrow salami.
You should get about 5 salami all of the same size. Arrange them on the baking tray and bake for about 20 minutes.
Take them out of the oven and while they are still hot, cut them into slices to create the cantuccini. Put them back on the plate and put them in the oven for another ten minutes at 170° to toast them. You will make them crunchy and delicious.