Cantucci with almonds and cocoa

Cantucci with Almonds and Cocoa: A Delicious Journey into the World of Crunchy Sweets

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Servings: 16

Welcome to the delightful universe of cantucci with almonds and cocoa, a recipe that blends tradition with innovation! These crunchy cookies, also known as "biscotti," are perfect for enjoying alongside a cup of coffee or a fragrant tea, making them an excellent choice for indulgent moments or to impress your guests. Let's embark on this culinary adventure!

Ingredients Needed

Before you start cooking, make sure you have all the ingredients on hand. You will need:

- 250g flour (about 2 cups)
- 140g sugar
- 1 packet baking powder (about 10g)
- 1 packet bourbon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 40g high-quality cocoa powder
- 4 large eggs

Helpful Tips About Ingredients

- Flour: Choose good quality flour, ideally suited for baking. All-purpose flour is perfect for achieving a light and airy dough.
- Sugar: Granulated sugar works well for this recipe, but you can experiment with brown sugar for a more caramelized flavor.
- Cocoa: Use high-quality cocoa for an intense and rich taste.
- Eggs: Make sure the eggs are at room temperature for better incorporation into the dough.

Step by Step: Making the Cantucci

1. Preheat the oven: Start by preheating your oven to 180 degrees Celsius. This step is essential for even baking.

2. Mixing the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, cocoa, salt, and the vanilla and almond extracts. Use a spatula or whisk to mix the ingredients well.

3. Adding the eggs: In another bowl, beat the eggs until fluffy. Add the beaten eggs to the dry ingredient mixture. Use a spatula to gently combine the ingredients until you achieve a uniform dough.

4. Shaping the dough logs: On a baking sheet lined with parchment paper, form two logs of dough about 10 cm wide. Gently flatten each log with your palms to achieve an even shape.

5. Initial baking: Place the baking sheet in the preheated oven and bake for 25 minutes. This is when the delicious aroma will start to fill your kitchen!

6. Cooling: Once the baking time is up, remove the baking sheet from the oven and let the logs cool for about 10 minutes. This step is important for cutting the cookies without crumbling.

7. Slicing and final baking: Using a sharp knife, cut the logs into thick pieces about 2 cm wide. Place each piece back on the baking sheet with the cut side facing up. Bake them again for 15 minutes, turning them halfway through for even coloring.

8. Final cooling: Once baked, remove the cantucci from the oven and let them cool completely on a wire rack. They will become crunchy as they cool.

Serving and Pairings

Cantucci with almonds and cocoa make a wonderful dessert, but they can also be a perfect accompaniment to hot beverages. I recommend serving them alongside a cup of espresso or a fragrant herbal tea. You can also dip them in sweet wine, a traditional practice that adds an extra layer of flavor to every bite.

Nutritional Benefits

Cantucci are a source of carbohydrates from flour, while cocoa provides beneficial antioxidants and minerals. The eggs offer quality protein, and although almonds are not included in this recipe, they can be added to enhance the nutrients and add a delicious flavor.

Possible Variations

- Adding almonds: For a classic version, add 100g of roasted and chopped almonds to your dough.
- Dried fruits: You can replace cocoa with 100g of raisins or candied cherries for a fruity twist.
- Chocolate: Substitute cocoa with dark or white chocolate chunks for a decadent taste.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, but the texture may be denser. Experiment with a mix of white and whole wheat flour.

2. How long do cantucci last?
Cantucci store well in an airtight container for up to 2 weeks.

3. Can I freeze the cookies?
Yes, you can freeze cantucci in an airtight container, and when you want to enjoy them, take them out a few hours beforehand to thaw.

I hope this recipe for cantucci with almonds and cocoa inspires you to venture into the kitchen. Remember that cooking is an art, and each recipe is a story waiting to be told. Savor every moment and enjoy the final result! Bon appétit!