Cantucci are typical biscuits of the Tuscan tradition, there are as many versions as there are families, but here I write you the recipe for cooking chocolate cantucci. These sweet biscuits that are normally served at the end of a meal with vin santo, were born in Prato but they become a must in all of Tuscany.
Cantucci recipe from Borgo4case
- 280g flour
- 200g brown sugar
- 120g almonds
- 100g dark chocolate
- 3 eggs
- 5g baking powder
- 1 pinch of salt
- Orange or lemon zest
How to cook Cantucci
Before starting to mix the ingredients, turn on the oven to 180 ° C, so that it reaches the temperature while you prepare the dough.
In a large bowl whip two eggs and an egg yolk with the sugar, you can use the electric whisk to help you. Keep the egg white aside as you will need it later. Sift the flour and baking powder directly into the bowl and mix. Add salt, almond zest, and chocolate. The mixture is very thick and sticky.
Spread the mixture on the baking sheet lined with parchment paper making two “tongues” with an elongated length about 5cm wide and no more than 2cm high. Brush the surface with the reserved egg white and bake for about 20 minutes.
After the time has elapsed, remove from the oven, cut the two “tongues” into slices of about 2cm and put the biscuits back in the pan lying on their side and bake for a few more minutes until they are golden. Then leave the cookies to cool on a wire rack and place them in a tin box.