Traditional cantucci

Cantucci are among the most famous and loved biscuits in the world and have very ancient origins. The first traces of a specific definition date back to 1691, when “Accademia della Crusca” [the most prestigious Language Institution in Italy – Ed.] described them as: “sliced biscuits, made of fine flour, sugar and egg white“.

Let’s find out how to make cantucci, the typical dessert of Tuscany characterised by a double baking and irresistible with vin santo.

Our classic cantucci recipe by Gabriele Baldi, Corporate Chef

INGREDIENTS

Flour 00 W180 2500g
Sugar 1900g
Toasted almonds 1700g
Melted butter 600g
Eggs 750g
Yolks 250g
Vin santo 100g
Wildflower honey 40g
Baking powder 20g
Baker’s ammonia 10g
Salt 15g
Lemon zest 12,5g

serieS temperature – 190°C – Embossed stainless-steel surface – 50% top – 20% floor for 20-22 min. keeping the valve always open.
Drying temperature 160°C – 50% top – 20% floor with open valve for 12-15 minutes.

Cantucci preparation

PROCEDURE

Set serieS’ embossed stainless-steel surface chamber to 190°C, 50% top – 20% floor and start. When the oven has heated up, place the almonds on a baking tray and toast them for 10 minutes, remove from the oven and set aside.
Weigh the flour, baking powder and ammonia. Sift them twice. Add the sugar and then mix.
Place the eggs, yolks, salt, vin santo, honey and lemon zest in the planetary mixer bowl, then mount the leaf beater and mix for one minute.
Add the powders and set on low for about 30 seconds, until everything is blended. Add the almonds and stir for a few seconds so that they are evenly distributed.
Do not stir too much, otherwise the almonds could break and change cantucci appearance and texture.
Portion into 350 / 380g pieces and put on 60×40 cm perforated aluminium trays, covered with parchment paper.
Shape cylinders of dough as long as the tray, placing 3 on each tray, brush with the egg and sprinkle with sugar.
Bake on the embossed stainless-steel surface at 190°C – 50% top – 20% floor for 20-22 minutes with the valve always open.
Take out from the oven, wait 5-10 minutes and carefully move onto a cutting board, then cut diagonally to obtain cantucci.
Put the cantucci back on the tray, let them cool and then again in the oven at 160°C – 50% top – 20% floor, with the valve open for 12-15 minutes, until they are completely dry.