Pheraphs the most famous of Italian cookies, cantucci aren’t as hard to make as some may believe. They are best enjoyed with a glass of vin santo, a traditional Tuscan dessert wine, for dunking.
MAKES ABOUT 30 COOKIES
- 2 eggs
- 1 egg yolk
- 200 g sugar
- 200 g whole almonds
- 310 g all-purpose flour
- 14 g baking powder
- 50 ml white wine; we used our own La Regina
PREPARATION: 1 hour 40 minutes
1. Preheat the oven to 180°C/350° F and line two baking sheets with baking paper.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt.
3. Using either a stand mixer or an electric mixer fitted with the paddle attachments, mix tighter the eggs, egg yolk, and sugar until pale and thick, about 5 minutes. Gradually beat in the flour mixture, add the wine and almonds, and mix until combined.
4. Divide the dough evenly between the two baking sheets by spooning it onto them in the shape of two to three rectangles, or, if your dough is firmer, form it into two to three rectangle-shaped logs using your hands.
5. Bake, rotating the sheets halfway through, until they are golden all over and the tops are firm to the touch, 25-30 minutes. Reduce the oven temperature to 150°C/300° F.
6. Working with one rectangle at a time, transfer the dough to a cutting board. Using a serrated knife, cut the rectangles into 1/2 inch / 2 cm thick slices on a slight diagonal. Arrange, cut-side down, on fresh baking paper-lined baking sheets.
7. Bake until lightly golden all over, about 20 minutes. Transfer the sheets to wire racks and let cool completely- or save them still warm from the oven. The cookies can be stored in an airtight container for up to 2 weeks.