Cantuccini Almond Cookies

When the weather is dull, and you feel like having something more than your ordinary snack, why don't you try cantucci? They are the typical Italian almond cookies-easy and ready to prepare, they can keep them fresh for a few days in an airtight container.

They are not from Piedmont, where I live, but they are very common all-around Italy, especially in Tuscany.

I don't like almonds very much, so I often replace them with chocolate chips, but almonds are very healthy for you, so, first, try the genuine recipe, and then you may try mine.

I got it from my mom, a yummy recipe: the traditional cantucci cookies, crunchy and nutty.

A simple recipe, try it and tell about it!

Course Snack

Cuisine Italian

Keyword cantucci, cantuccini, italian cantucci biscuits

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

4 cups of flour (500g)
1 cup of sugar (200g)
3 Eggs
1 ¼ cup of unpeeled almonds or chocolate chips (200g)
1 tsp of baking powder
½ cup of softened butter (113g)
Lemon zest
A pinch of salt
2 tablespoons of rum or anisette
¼ cup of dark chocolate chips (extra)

Servings 8 people

Instructions

In a large bowl, mix eggs, sugar, lemon zest, liqueur, baking powder, and butter.
Combine well with a fork. Add the flour a little at a time along with the whole unpeeled almonds. If the dough gets too sticky, do not worry and add some more flour to make it compact.
Transfer the dough on a lightly floured surface and knead it until it gets more compact.
Roll it into long logs (yields about six) and place them on a baking sheet lined with parchment paper.
Bake at 350°F (180°C) for about 30 minutes in a static oven
Remove the baking sheet from the oven.
Let the logs cool for 5 minutes and use a serrated knife to cut them diagonally into ½ inch (1.5 cm) slices.
Put the cantuccini back in a convection oven at 350°F (180°C) and bake for 10 minutes until golden brown.