in Italy

Cantucci

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Ingredients for 50 servings:

  • 200 g almonds
  • 2 eggs
  • 200 g sugar
  • 1 tsp yeast (dry yeast)
  • 250 g flour
  • 1 pinch of salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Italian almond pastries

Pour almost boiling water over the almonds and let them stand for a moment. Then drain, skin, and halve. Lightly toast the almond halves in a dry pan. Beat the eggs and sugar until frothy. Mix the flour with the yeast and sift it over the egg and sugar mixture. Add the salt and almonds and knead everything together. Cover and let rest for about half an hour. Form the dough into three even logs, place them on a baking sheet lined with baking paper, and bake in a preheated oven at 175°C for about 40 minutes. After baking, immediately cut diagonally into approximately 1 cm wide slices. Let cool and serve with coffee, punch, or tea.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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