Tuscany
Cantucci
Twice baked almond biscuits for dunking. Hard on purpose. Coffee, chai or vin santo all welcome.
60 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayAlmonds, no butter in the oldest recipes.
The original253kcalsame
7 gproteinsame
2 gfibresame
60minutessame
Cantucci di Prato.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Mix flour, sugar, baking powder, salt and zest. Add eggs, butter and vanilla; mix to a sticky dough, then the almonds.
- 2Shape into two flat logs on a lined tray. Bake at 180C for 25 minutes.
- 3Cool 10 minutes, then slice diagonally 1 cm thick.
- 4Lay slices flat and bake at 160C for 10 to 12 minutes, turning once, until dry.
Serve it like this
Pile in a jar or on a small plate next to coffee, chai or a dessert wine for dunking.
