Cantucci with almonds are delicious biscuits typical of Tuscan cuisine and always present in the tables of Italians for the Christmas holidays. Almond cantucci are delicious crunchy biscuits perfect for parties and easy to prepare at home. Tradition has it that they are dipped in vin santo, but they are excellent with sparkling wine or accompanied by other liqueurs. Christmas cookies recipe: how to prepare almond cantucci

Almond cantucci recipe: ingredients

• 3 eggs
• 200 g sugar
• 500 g flour
• 100 g of softened butter
• 200 g of unpeeled almonds
• 1 sachet (9g) of PANEANGELI Instant Yeast for Biscuits “ammonia for sweets”
• grated zest of 1 lemon

Cantucci with almonds: how they are prepared at home

First, break the eggs into a bowl, add the sugar, the softened butter, the grated rind of a lemon and an instant yeast packet for Paneangeli “Ammonia per Dolci” biscuits. We mix and incorporate the flour a little at a time. When we have added half of the flour, add the peeled almonds to the dough and continue to knead with your hands. We continue to add flour, kneading with our hands on the work surface. When we have used all the flour and the dough is homogeneous and elastic, we work it in small parts forming loaves to be placed on a baking sheet covered with parchment paper. We bake at 170 ° for 30 minutes with the convection oven, or at 180 ° for 30 minutes with the static oven.

Remove from the oven and while the loaves are still hot, with a knife cut into slices slightly diagonally to form the cantucci. Finally, place the cantucci in the pan and bake for another 10 minutes. This step is used to brown them and make them more crunchy.