Cantucci toscani

Ingredients

• 300 grams all-purpose flour
• 200 grams granulated sugar
• 200 grams whole unpeeled almonds
• 3 whole eggs
• 1 egg yolk (for brushing)
• 1 teaspoon baking powder
• 1 teaspoon anise seeds
• 1 grated orange zest
• 1 grated lemon zest
• 1 teaspoon vanilla extract
• 1 pinch salt

Preparation

1. Toasting the almonds: Spread 200 grams whole unpeeled almonds on a baking tray lined with parchment paper and toast in the oven at 350°F (180°C) for 8-10 minutes, until lightly golden and fragrant. Leave to cool completely. Toasting is the secret to an intense aroma and almonds that won't soften during baking.
2. Making the dough: In a large bowl, beat 3 whole eggs with 200 grams granulated sugar until light and fluffy. Add 1 grated orange zest, 1 grated lemon zest, 1 teaspoon vanilla extract and 1 teaspoon anise seeds. Sift in 300 grams all-purpose flour and 1 teaspoon baking powder and fold them in gradually with a spatula or by hand, until a soft dough forms. Add 1 pinch salt and mix well.
3. Adding the almonds: Fold the toasted and cooled 200 grams whole unpeeled almonds into the dough and mix well, distributing them evenly. The dough will be sticky: this is normal. If needed, lightly dampen your hands to work it.
4. Shaping the logs: Preheat the oven to 350°F (180°C), static mode. Divide the dough into two or three equal portions and, on a lightly floured surface, shape into logs about 25-30 cm (10-12 inches) long and 4-5 cm (1.5-2 inches) wide. Place them on a baking tray lined with parchment paper, well spaced apart. Brush the surface with 1 egg yolk for a shiny, golden finish.
5. First bake: Bake at 350°F (180°C) for 20-25 minutes, until the logs are golden and firm to the touch. Remove from the oven and leave to cool for at least 10 minutes: cutting them while still warm is key to avoiding crumbling.
6. Slicing and second bake: Using a serrated knife, cut the logs diagonally into slices about 1.5-2 cm (½-¾ inch) thick. Arrange the sliced cantucci cut-side up on the same baking tray and bake again at 300°F (150°C) for 15-20 minutes, turning them halfway through, until golden and completely dry.
7. Cooling and serving: Remove from the oven and leave to cool completely on a wire rack: as they cool, the cantucci will harden further, reaching their characteristic crunchiness. Serve with a glass of Vin Santo to dip them in generously.

Enjoy!