Almond Cantucci Cookies

1 Reviews
100% would make this recipe again

Cantucci are almond biscuits originated in Tuscany. They are twice-baked, oblong-shaped, dry, crunchy, and are traditionally dipped in a sweet wine called «Vin Santo».

This recipe is incompatible with your food profile

Ingredients

1 1/2 cup almonds, skin on 7.5 oz
1/3 cup butter, unsalted, at room temperature 2.7 oz
1 cup sugar 7.1 oz
1 1/2 cup white flour (all purpose) 7.1 oz
1 tsp baking powder 0.1 oz
1/8 tsp salt
2 eggs size large
2 tbsp Marsala wine, or Port wine 1 fl.oz

Before you start

A mill or food processorand a mixer will be very useful to make this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper or a silicone mat,
  2. Pulse about 1/2 cup of almonds in a food processor until very finely ground. Coarsely ground the remaining almonds. Set aside separately. In a bowl, combine flour, baking powder, and salt with the finely ground almonds. Set aside.
  3. In another bowl, cream the butter and sugar using a mixer. Add eggs, one at a time until smooth. Using a spatula, add the dry ingredients and Marsala (or Port wine). Mix well until the dough is smooth. Incorporate the coarsely ground almonds.
  4. On a generously floured work surface, divide dough into 3 pieces. Form 3 logs of cookie dough (about 1.25 inches high and 2 inches wide). Place logs on the baking sheet, spacing them evenly.
  5. Bake in the middle of the oven until lightly browned, about 20 min. Transfer the logs on a work surface and let cool for 10 min.
  6. With a bread knife cut each log into 3/4 inch slices, slightly at an angle. Rearrange the cookies on the baking sheet, cut side up. Bake in the middle of the oven an additional 10 min, until golden brown, turning the cookies over halfway through. Do not overcook as they dry out as the days pass. Let the cookies cool completely on a rack.
  7. Serve

Observations

Cantucci can be kept in an airtight container. If they soften, just dry them again for a few minutes on a baking sheet in a 175°C/350°F preheated oven

Nutrition Facts Table

per 1 serving (20 g)

Amount

% Daily Value

Calories

80

Fat

4 g

6 %

Saturated 1.1 g
+ Trans 0.1 g

6 %

Cholesterol

10 mg

Sodium

10 mg

1 %

Carbohydrate

9 g

3 %

Fibre

1 g

2 %

Sugars

5 g

Net Carbs

8 g

Protein

2 g

Vitamin A

2 %

Vitamin C

0 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Source of  :
Folacin, Magnesium, Manganese, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Fats ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.