The Cantucci with almonds are also known with the original name of “Biscotti di Prato”. They are traditional sweets, very simple to make, among the most loved and known biscuits in the world.
They should never be lacking in our pantry and are ideal to accompany sweet liqueur wines to be offered to guests on festive days, or to be brought as a gift when we are invited to dinner!
The connoisseurs of the Cantucci were many and illustrious. Caterina de Medici first, up to Herman Hesse, who after having tasted them said they were so good to make him get back in a good mood!
In a large bowl break the eggs, grate the lemon peel and begin to mix with an electric mixer, add the ammonia for sweets and sugar, and always blending start adding the flour a little at a time.
When you have added about half of the flour, add the whole almonds and continue to mix the dough with your hands. As we add the flour, the dough will become more and more solid, then turn it over the floured work surface and continue to mix with your hands until you obtain a smooth and homogeneous dough.
Now cut the dough into pieces and roll each piece on the table to get some loaves to place on a baking sheet, covered with parchment paper. Keep them at a certain distance between one and the other because they grow in the oven. Put it hot at 180 degrees and churn out after 30 minutes.
When the loaves are still hot, cut them with a knife slightly diagonally to obtain the classic shape of almond nooks. Then put them back in the pan and in the oven for another 5 minutes. Here they are ready, they will look beautiful crunchy and golden! Let it cool completely before serving.
The Cantucci can be preserved for a long time: keep them in a well closed tin box, away from humidity: they will remain fragrant for up to 30 days! Remember, however, that like all biscuits they fear humidity: if they soften, unfortunately you will have to throw them away.
You can freeze the raw loaves already formed for about 1 month and let them thaw in the fridge before proceeding normally with the double cooking.
You can dip Cantucci in your favorite sweet liqueur wine (Passito, Vin Santo or even Limoncello).
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