Cantucci: a wonderful idea for edible gifts for loved ones or just a treat for yourself, paired with coffee or vin santo. Just imagine stacking them in a festive box, the aroma wafting through the warmth of your home as you tie it up with a ribbon, thinking of the surprise that awaits those who open it. Or picture yourself coming home in the evening after a chilly day of running around, enjoying a nice meal, and then pouring yourself a well-deserved glass of vin santo, dipping a fragrant biscotto into it and savoring every bite. Or envision arriving at the office in the morning, brewing a coffee, and since the hustle and bustle hasn't started yet, taking the time to place a biscotto beside it. Because they can be stored for a long time, you might even keep a stash on your desk in an appropriate container. You fell in love with biscotti and cantucci a long time ago, and I completely understand: I felt the same way. Today’s recipe is one I brought back from the very birthplace of these cookies: Italy, where I conducted extensive research this autumn. I’ve added some personal touches, and today I’m sharing it with you.
CANTUCCI OR BISCOTTI: WHAT'S THE DIFFERENCE?
Their story is ancient, as the first biscotti appeared and began to spread widely during the Roman Empire when soldiers from Roman legions would take them on their expeditions. They had good reason to do so: hard yet flavorful and substantial, biscotti could be kept for a long time, making them the perfect snack. And they weren't named biscotti by chance: the name describes the very process by which they are made: “bis” (twice) and “coctum” (cooked)—“cooked twice.” Unfortunately, with the fall of the Roman Empire, biscotti disappeared. Fortunately, the Renaissance brought them back into history: biscotti reappeared in Tuscany, where they were made with almonds, which were abundant in this region of Italy. However, their specific name was different: cantucci (or cantuccini di Prato) refers specifically to those biscotti made with almonds. Nowadays, Tuscan cantucci even have recognized origin status from the European Commission, protected by law (PDI – Protected Designation of Origin, PGI – Protected Geographical Indication)
INGREDIENTS:
250 g flour
2 eggs
200 g sugar
100 g blanched almonds
1 teaspoon baking powder
1 tablespoon alcohol (Marsala, Limoncello, Grand Marnier)
seeds from one vanilla pod
grated orange peel
HOW TO MAKE CANTUCCI:
Start by preheating the oven to 180°C (356°F). In a bowl, mix the flour and baking powder, then make a well in the center and add the eggs, sugar, alcohol, grated orange peel, seeds from the vanilla pod, and the blanched almonds. Mix everything first with a wooden spoon, then toward the end, when the dough starts to come together, with your hands. Shape the dough into a log the length of the baking tray, then gently flatten it with your hand.
Bake for 25 minutes. Once the time is up, remove it to a work surface and carefully slice it into pieces. You’ve now formed your cantucci. Align them carefully back on the tray, then return them to the oven and bake again for another 5 minutes on each side. Remember, “biscotti” means baked twice! 🙂
Once removed from the oven, the cantucci will harden quickly. Don't worry; that's how it should be—remember their story and how soldiers from the Roman legions carried them in their packs for long journeys. Traditionally, Italians enjoy dipping cantucci in vin santo and serving them this way at the end of a meal. However, they can also be dipped in morning coffee or your favorite tea.
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