#cantucci #italianalmondbiscuits #cantuccirecipe #asmrcooking
Have you ever tried Cantucci? When you think about Tuscany, you think about great sightseeing with valleys and wineries, spectacular museums in Florence and great wine. But I know you also remember these hard and flavored biscuits called Cantucci. These thin almond biscuits were born at the end of the 16th century, in Tuscany. In the beginning, the almonds were not included in the recipe, they were added later, in the 18th century. The authentic Cantucci are dry and hard biscuits because they are supposed to be eaten after you soak them in a typical Tuscany wine called Vin Santo, a dessert wine.
Ingredients:
flour 250g.
sugar 200g.
baking powder 1 tsp.
a pinch of salt
2 eggs
vanilla extract 1 tsp.
almonds 100g.
Instructions:
1. In a bowl, combine the flour with sugar and baking soda.
2. Beat the eggs with a pinch of salt and vanilla extract, then combine with the flour mixture.
3. The dough may seem too sticky or too dry. If it’s too dry, add few drops of milk. If it’s too sticky, add 1 or 2 teaspoons of flour. In the end, add the almonds.
4. Remember that this kind of dough is pretty sticky, but don’t panic. Just add some oil on your hands.
5. Form two long loaves, but leave some space between them since they will grow in the oven.
6. Bake them in the preheated oven, at 180°C, for 25 minutes.
7. Take them out and while still hot, cut the cantucci biscuits (as in video), then bake for another 15 minutes, at 100°C.
Enjoy!
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