I know you were waiting for a dessert, so here you have a very simple recipe to prepare a classic one coming from Tuscany.
With cantucci biscuits (and vin santo!) you can beautifully end a dinner, but you can enjoy them in the morning as well with a cup of tea or coffee.
They are a nice cuddle if you need something sweet and little.
Let’s make them!
INGREDIENTS
400 g of flour
half a sachet of baking powder for dessert
220 g of sugar
3 eggs and 1 yok to polish
one orange grated skin (or one teaspoon of anice seeds)
150 g of not peeled almonds
1 teaspoon of honey
1 pinch of salt
METHOD
Roughly break the half part of almonds, keep the rest entire.
Whip up the eggs with the sugar until reach a creamy compound, then add all the ingredients and kneed.
Make some little but long kind of salami a bit flat, polish the surface with the yok and bake at 350°F for 20 minutes until the surface is golden brown.
Take out of the oven and cut the salami obliquely, giving them the classical cantucci shape of one finger thickness.
Put in the oven again at 340°F for 10 minutes to toast cantucci.
And they are ready!
Keep the cantucci biscuits in a tinplate box or in a glass jar.
