Cantucci

30 mins
Serves 1
instagram.com

Directions

  1. 1In a large container, sift together the flour and baking ammonia.
  2. 2Add the sugar and citrus zests, then mix.
  3. 3Add the butter, pinching it and rubbing it into the dry ingredients until sandy.
  4. 4Once the butter is incorporated, add the Vin Santo and eggs, mixing until you have a seemingly uniform mixture.
  5. 5Add the almonds and continue to work the dough for another minute or until uniform.
  6. 6Roll out the dough into a rectangle approximately 6 cm wide and 2 cm high. You can make multiple loaves if preferred.
  7. 7Brush the surface with a mix of equal parts egg yolk and milk.
  8. 8Bake in a preheated oven in static mode at 180°C for approximately 15-17 minutes.
  9. 9Let cool for 10 minutes at room temperature.
  10. 10Slice diagonally and transfer back to the oven in convection mode at 140°C for 20-25 minutes.
  11. 11Let cool for 30 minutes before serving.

Ingredients

  • 280 g flour with 11g protein
  • 170 g white sugar
  • 3 g salt
  • 150 g whole unpeeled almonds
  • 5 g baking ammonia
  • 30 g soft butter
  • 10 g honey
  • 1 orange zest
  • 1 lemon zest
  • 15 ml Vin Santo
  • 2 large eggs
  • 2 medium eggs + 1 yolk

Equipment

large containeroven

Tips

  • For variety, you can use anise liqueur instead of Vin Santo.
  • If you are good, the cantucci will be golden, crumbly, and aromatic.