Cantucci di Prato are probably the most popular biscuits in Florence.
For those who do not know them, they are not breakfast biscuits, they are dessert biscuits to dip in Vinsanto (Tuscan sweet wine).
I always like to keep them at home in case I have a little hunger at the end of the dinner.
Ingredients
- 280 g of 00 flour
- 150g of granulated sugar
- 130 g of almonds with skin or chocolate
- 2 eggs
- grated peel of 1 orange
- grated peel of 1 lemon
- vanilla
- 1 teaspoons of ammonia for desserts (in case you don’t find them you can replace it with baking yeast)
- 1 pinch of salt
Directions
- First of all, mix eggs, sugar, grated citrus peels, salt, and vanilla with a fork. Then add the flour and baking ammonia.
- Knead for a few seconds until you obtain a homogeneous dough. If it sticks to your fingers, sprinkle a little flour.
- Add the almonds with all the skin
- Knead well, divide the dough in half and with the help of a little flour make three loaves approximately 3 cm wide.
- Brush the loaves with egg white mixed with lots of icing sugar.
- Cook at 180° STATIC in the middle part of the oven for about 20 minutes until the loaves swell.
- At this point, you can slice the pieces to a thickness of about 1 and a half – 2 cm.
- Cook the biscuits in the oven for 4 minutes on one side; then turn them over and cook for another 4 minutes on the other side.
- Remove from the oven and let cool! As soon as they come out of the oven they will seem hard, but
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