Cantucci, also known as Cantuccini for smaller versions, is a popular Italian biscuit with a crispy crunch that makes them the perfect sweet treat. These cookies have a long shelf life, making them an excellent addition to foodie gift hampers or travel snacks.

They go exceptionally well with coffee, and many people enjoy them for breakfast.

Cantucci are perhaps the best-known Italian cookie, and they are easy to make and customizable to suit your taste. In Italy, biscotti are known as cantucci or cantuccini if they are small.

Traditionally, cantucci are served at the end of a meal with a glass of vin santo for dipping. However, they are versatile and can be served for breakfast, with your favorite hot beverage, or as a snack.

Cantucci originated from the northern Tuscany region in the town of Prato and is exclusively made with almonds. If the recipe includes fruit or other nuts, it is a regular biscotti and not cantucci. While Americans call them biscotti, this term refers to all twice-cooked cookies in Italian. Cantucci, on the other hand, is specific to Prato.

Despite their fancy appearance and twice-baked process, cantucci are easy to make, with only 10 minutes of prep time. After trying the authentic Tuscan variety, you can experiment with different flavor combinations by adding various fruits or nuts.

To make cantucci, you will need the following ingredients:

Sugar 1 cup (180 g)

Eggs 1 - Organic

Baker's ammonia 0.1 tsp (0.5 g)

Flour 2.3 cups (265 g)

Almonds 1 cup (110 g)

Orange peel 1

Fine salt 1 pinch

Butter 2 tbsp (30 g) - softened at room temperature.

Instructions:

1. Place the sugar in a bowl and add the egg with a pinch of salt.

2. Stir with a spatula to dissolve the sugar crystals.

3. In another bowl, mix the flour and baker's ammonia, then add to the sugar and egg mixture.

4. Mix and add the softened butter.

5. Knead with your hands and add the almonds and grated orange peel.

6. Knead until all the ingredients are well blended, then form a small loaf and place it on the worktop.

7. Divide the loaf into two equal parts and cut a long and narrow roll from each.

8. Place the rolls on a drip pan covered with baking paper.

9. Brush the rolls with beaten egg yolk.

10. Cook the rolls in a preheated static oven at 400°F (200°C) for 20 minutes.

11. Cut the rolls slightly diagonally with a serrated knife to create a 1/2-inch (1.2 cm) thick cantucci.

12. Place them back on the baking tray and toast them in a preheated static oven at 320°F (160°C) for 18 minutes.

13. Let the cantucci cool before tasting.

In Italy, different regions have their own types of cookies that people take very seriously. In Tuscany, cantucci are the traditional crunchy almond cookies that pair well with a glass of vin santo or your favorite hot beverage. With their crispy texture and nutty flavor, cantucci are a delicious treat that anyone can enjoy.