Cantucci Ll

To prepare these delicious cantucci, first we carefully sift the flour together with the baking powder. I opted for a vanilla baking powder from the 'Paneangeli' brand, which adds a subtle flavor to the mixture. In a large bowl, we add the two whole eggs along with the three yolks, sugar, and a pinch of salt. These ingredients will be mixed with a mixer on high speed until the mixture becomes a fluffy, light-colored cream, indicating that air has been properly incorporated.

Once the cream is ready, we add the melted butter, but warm, and mix again, ensuring that the butter integrates perfectly into the mixture. Once the butter is fully incorporated, we can gradually add the flour, mixing continuously to avoid lumps. Finally, we add the toasted almonds or candied fruits. Personally, I included exactly five tablespoons of candied fruits for an extra touch of flavor and color. If you opt for almonds, don't forget to toast them slightly in a preheated oven at 190°C (374°F) for about 3-4 minutes to enhance the flavor. After toasting, let them cool before adding them to the dough.

Once the dough is well mixed, we take it out onto a floured surface and form a ball which we divide into two equal parts. Each half is shaped into a log about 30 cm long. We prepare a baking tray lined with parchment paper and place both logs on the tray. It is important to generously brush them with a beaten egg to achieve a beautifully golden crust.

We preheat the oven to 190°C (374°F) and bake the cantucci for 20 minutes. After this time, we take the tray out of the oven and let it cool for five minutes. Then, with a sharp knife, we cut each log into diagonal slices about 1 cm thick. This step is essential to achieve the specific crunchy texture of cantucci. After cutting all the slices, we reduce the oven temperature to 170°C (340°F) and bake the cantucci again for 15 minutes.

Once completely cooled, these Italian cookies will be perfect to enjoy with a cup of coffee or a glass of sweet wine. Enjoy!