Cantucci
Siriana Fumi teaches a master class for Tuscan Women Cook, a cooking school based in Montefollonico, and her cantucci is a favorite. Cantucci is a Tuscan almond biscotti (meaning “twice cooked”). Cantucci is traditionally served with vin santo and dipped into the drink for a delightfully sweet and crunchy dessert.
You can make these using all-purpose flour, but blending in cake flour produces a better result. If toasting your own almonds, preheat the oven to 325˚. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Roast for 10 to 15 minutes.
I NGREDIENTS
3¼ cups all-purpose flour
¾ cup cake flour
1½ cups granulated sugar
2½ tsp. baking powder
4 whole eggs
2 large egg yolks
Grated zest of 1 whole orange
Grated zest of 1 whole lemon
7 oz. toasted almonds
Egg wash: 1 whole egg, lightly beaten
DIRECTIONS
Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Stir together the flours, sugar, and baking powder in a large bowl. Transfer the mixture to a flat worktable. Make a well in the center. Pour the whole eggs, egg yolks, and zest into the well. Knead the mixture using your hands until it starts to come together. If the dough feels dry, add an additional egg yolk or whole egg. Add the whole toasted almonds and knead until you have a firm and flexible dough. This can also be done in a stand mixer using the dough hook.
Divide the dough into two even pieces. Roll each piece into a log approximately 2 inches wide. Place them on the parchment-paper-lined baking sheet. Brush each log lightly with the egg wash.
Bake until the dough is slightly golden, for about 30 to 35 minutes. Remove the baked logs from the oven. Let them cool for 15 minutes. Then place them on a cutting board. Cut the logs on the diagonal approximately ½ inch thick. If you prefer firmer cookies, return the cut slices to the oven. Reduce the heat to 325˚F and bake them for 8 to 10 additional minutes.
*Recipe courtesy of Tuscan Women Cook
YIELD: 48 cookies
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