Italian Cantuccini

Last year I spent about six weeks in Tuscany, Italy. Between sampling all of the pasta, wine, coffee and local delicacies, my husband and I made sure to savor the most beautiful walks in the vinyards and olive groves.

We also made sure to spend time with our lovely Italian neighbors who taught me how to make these cantuccini, a twice-baked biscuit typically served at the end of a meal with vin santo wine. Personally, I love them with my morning coffee! Salute!

INGREDIENTS

  • 250g sugar

  • 150g softened butter

  • 3 eggs

  • 1/4 tsp salt

  • 1/2 tsp almond extract

  • 1/2 tsp vanilla extract

  • 1 tsp baking powder

  • 500g flour

  • 150g raw, unsalted almonds with skin

INSTRUCTIONS

  1. Preheat oven to 190C (375F).

  2. In a large bowl, cream together sugar and butter — no need to use an electric mixer, a wooden spoon is just fine.

  3. Mix in the rest of the ingredients in order on the list, adding the almonds last.

  4. Form the dough into two or three logs (depending on how large your baking sheet is) approximately 5 - 6 cm wide, and place on a baking sheet lined with parchment paper.

  5. Bake for 15 minutes then take out and let rest for 2 minutes before cutting into diagonal slices.

  6. Bake for another 20 - 25 minutes, until they are very dark, toasted brown.

  7. Enjoy dipping these cantuccini in vin santo, coffee, tea or milk!

Snacks, DessertElizabeth GambleHouse of ButterMom's recipes