How could we not end our journey into Tuscan cuisine with its most traditional regional dessert?
The earliest known Cantucci date back to the late 1600s, in Pisa: “pieces of biscuits made of flour, sugar and egg white,” as described in 1691, in the “Vocabolario dell’Accademia della Crusca”, (Accademia della Crusca dictionary).
Only much later, in the mid 1800s, Antonio Mattei, a baker from Prato, enriched this classic recipe with almonds, obtaining many awards in Italy and abroad.
500 gr 00 flour
350 gr of shelled almonds
350 gr of sugar
1 packet of baking powder
10 drops of vanilla flavoring
Toast the almonds in a pan on low heat for a few minutes and allow them to cool. Beat three eggs in a bowl and add the vanilla extract.
Slowly mix the flour, sifted yeast and sugar. Now add the beaten eggs and continue stirring until the dough is quite compact. Finally add the almonds.
Roll out the dough and make 3 to 4 centimeter loaves. Lay in the baking tray covered with parchment paper. Brush the loaves with the egg, sprinkle with sugar and bake at 180 degrees for about twenty minutes.
Once removed from the oven, cut the loaves into diagonal slices about 1.5 cm wide, giving them the classic cantucci shape. Now place on the tray with the cut side facing upwards and bake again for another 10 minutes in order to finish the baking process.
The Cantucci are now ready, but please, do not enjoy them by themselves!
Wine pairing: Cantucci, as tradition dictates, must be served with the famous Vin Santo, a traditional Tuscan wine produced from grapes of the Trebbiano and Malvasia variety. We strongly recommend you try them with FARNITO VINSANTO CHIANTI 1996 DOC, which will add a touch of class to this delicious Tuscan dessert.
* Source: blog.giallozafferano.it