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