Family · German
Cantucci
The story
From Karla's family cookbook (2014). Cantucci are the crisp Tuscan almond biscuits best dipped in Vin Santo or espresso – in Karla's version made with whole almonds and a second bake for extra crunch.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 30
- Difficulty
- easy
Method
Mix all ingredients into a smooth dough and fold in the almonds.
Weigh the dough and divide into four equal portions; shape each into a log.
Bake at 220°C for 20 minutes.
While still warm
Cool on a wire rack. Store in an airtight tin.