ITALIAN NO-BUTTER COOKIES (to dip in wine) – CANTUCCI toscani

Cantucci di Prato, or cantucci toscani, are these traditional cookies that originated in the 16th century in the Italian region of Tuscany. Cantucci rank among the most popular and beloved cookies in Italy.
In this video, I’ll offer variations and some tips, adding a few tweaks that may not align entirely with the classic approach.

INGREDIENTS

120 g unpeeled almonds
2 eggs
125 g granulated sugar (OR 100 g granulated sugar + 25 g brown sugar )**
zest of a small lemon
zest of half a medium orange
1 tsp honey
vanilla essence (optional)
1 shot glass wine or liquor (optional)***
250 g all-purpose flour
8 g baking powder

**ABOUT SUGAR
In the video, as mentioned earlier, I deviated from the traditional recipe by incorporating brown sugar. I opted to substitute a portion of granulated sugar for two main reasons. First off, I’m not a fan of the taste of granulated sugar, and I really don’t like the artificial vibe it brings to dishes (which I always try to hide). Unfortunately, personal tastes don’t always match tradition, and since these cookies were for my own enjoyment too, I made them the way I like. Moreover, brown sugar adds a deeper and rounder flavor, making the cookies more aromatic and substituting for some ingredients I skipped in this recipe. It also gives the cookies a nice amber color. I made sure to let the viewers know about the departure from tradition and the reasons behind it, so no need for any drama. Thanks for your understanding.

***ABOUT VIN SANTO AND REPLACEMENTS
Vin Santo is known for its sweetness, often ranging from medium to very sweet. The grapes are dried before fermentation, concentrating the sugars. It has a rich and complex flavor profile with notes of honey, nuts, dried fruits, and sometimes a hint of caramel. Vin Santo is aged in small wooden barrels for a prolonged period, often several years. This aging process contributes to its unique characteristics.
It’s challenging to find an exact match, but some alternatives include:
.Sauternes: a sweet French wine from the Bordeaux region, often made with Semillon, Sauvignon Blanc, and Muscadelle grapes.
.Pedro Ximénez Sherry: a sweet and dark Sherry from Spain, known for its intense raisin and molasses flavors.
.Late Harvest Riesling: a sweet Riesling wines, especially those labeled as “late harvest,” can offer a similar level of sweetness and complexity.
Marsala: an Italian fortified wine from Sicily that comes in various styles, including sweet versions suitable for desserts.
.Other options: Rum, Brandy, Vermouth.

#italiancookies #italianfood #italiancooking

Cantucci di Prato, or cantucci toscani, are these traditional cookies that originated in the 16th century in the Italian region of Tuscany. Cantucci rank among the most popular and beloved cookies in Italy. Italians enjoy pairing them with tea or coffee, though some might say it’s not proper to dip them in wine

– but try telling that to a Tuscan! These cookies might be a bit too dry and crunchy for  the tastes of the US and the UK, but there’s a reason for that. If they were any softer, they would crumble like sand the moment you dip them.

The Tuscan bakeries that still produce these cookies with a Protected Geographical Indication (IGP) guard the original traditional recipe closely. Even today, it’s not entirely clear which ingredients should or shouldn’t be included. After doing some research, I’ve come up with my version. In this video, I’ll offer variations and some tips,

Adding a few tweaks that may not align entirely with the classic approach. Let’s dive in! We’re starting by halving 120 g of unpeeled almonds. Normally, almonds are usually added whole, but I have found that cutting them in half ensures a better distribution throughout the dough. Once you’ve halved all those almonds,

Place them in a skillet over medium-low heat and let them toast for 7-8 minutes. It’s not a must-do step, but I highly recommend it. Now, in a bowl, add 2 eggs, 100 g of granulated sugar, and 25 g of brown sugar. I know, this may differ from the traditional Italian recipe,

Because tradition doesn’t exactly endorse the use of brown sugar, and it’s not commonly used in Italy. It’s my personal choice. Please, check the description box for more information; I couldn’t cover it all in this short clip. For those sticking to tradition, go with 125 g of regular granulated sugar. Whisk the eggs and sugar together

Until the crystals are dissolved and you’ve got a creamy mix. Add the zest of a small organic lemon and the zest of half a medium organic orange. I could’t find organic oranges, so I’m using an organic mandarin. Add one tsp of honey. In this stage, you have the option to add some vanilla essence.

Personally, I don’t find it necessary, and I skipped it since I didn’t have any on hand. The brown sugar I included is meant to partially replace the vanilla essence. This is also the point in the recipe where you could consider adding a shot glass of wine. In Tuscany, they use a specific wine called Vin Santo,

But it’s not always easy to find, and if you do, it might be relatively expensive. More information about this and alternative wines and liquors is available in the description box in case you’re interested in adding it to the recipe. I’ve chosen not to include it because I’m not a big fan

Of the alcoholic touch in cookies and cakes, and I couldn’t definitively determine if it’s a mandatory ingredient in the traditional recipe. In short, feel free to do whatever you prefer. Moving on to the dry ingredients, I’ve got 250 g of all-purpose flour and 8 grams of baking powder.

We’ll add the flour to the wet ingredients in three parts, sifting it to prevent any clumps. Once you’ve incorporated 2/3 of the flour into the wet mix, add in half of the almonds. Traditionally, almonds are added last and kneaded into the dough, but I’ve found that method impractical and time-consuming for even distribution.

It can be especially challenging for beginners dealing with such a sticky dough, as there might be a temptation to add more and more flour to eliminate the stickiness. These cookies are meant to be crunchy and dry, but not as dense as bricks. The more flour you add, the denser they become.

Additionally, keeping the flour content on the lower side allows the cookie to release its magnificent aromas. Add the remaining flour. Add the remaining almonds, continuing to whisk and incorporating as much flour as possible. Lightly flour the work surface and place the dough on it, making sure to get all the remaining ingredients out of the bowl.

Sprinkle some flour on top of the dough. The word “less” here is imperative – the less you handle, the better. If you overwork the dough, you’ll end up with sticky hands and still not completely compact dough. This dough absorbs flour quickly, so it’s essential not to give it too much.

Use a scraper to work the dough in a few moves, bringing together the last small chunks to form a rectangle. Divide it into two, continuing to use the scraper with a light sprinkle of flour on it. Roll the rectangle to make it rounder, then flatten it a bit with your hands,

Shaping it to achieve a thickness of about 1.5 – 2 cm and a width between 5 and 6 cm. Cantucci cookies shouldn’t be thicker than 3 cm or longer than 8 cm. Considering that the dough will rise and puff up a bit during baking, keep the rolls of dough within these measurements.

Once done, transfer the dough rectangles onto the baking tray lined with parchment paper, and adjust their shape if they deformed a bit during the transfer. Bake at 180°C for 20 – 30 minutes Let’s discuss the cracks. This crack is a bit more pronounced. Unfortunately, the oven in the flat I’m temporarily living in

Is quite old and doesn’t bake evenly. It’s not mine, and I can’t change it. One dough cracked more than the other due to the uneven activity of the heating elements in different areas. Let the cookie doughs cool down for no more than 10 minutes. Begin slicing the doughs while they’re still warm,

But not so hot that you risk burning your hands. Cut the cookie dough diagonally, not vertically, to give the cookies their unique diagonal shape. I’m using a bread knife because the crust might be a bit hard, and this type of knife gives the cookies a beautiful, authentic, handmade look.

For these cookies, imperfection is not a defect; it’s a virtue. Of course, you can use a smaller knife. Since the dough is still warm, the cookies may tend to crumble a bit. Be patient and hold them while slicing. If you find it challenging or they crumble too much,

Use a knife with a smooth blade for a cleaner cut. Once done, arrange all the cookies with one side facing upward, and this time, bake them at 160°C for at least 10 minutes or until you achieve the desired crunchiness. Let them cool completely on a wire rack. Despite the unexpected cracks,

These cookies still look beautiful to me – golden brown on the outside with a nice amber color on the inside. The incredible smell of citrus has filled my place! They really take me back in time to all the grandmas’ kitchens, where handmade food always smelled amazing and tasted fantastic. If you decide to make these cookies,

Please let me know what you think about them. I can’t wait to read your opinion! And if you enjoyed this video give it a thumbs up and share it. Check the channel from time to time, as I’ll be posting more Italian recipes in the future. Consider subscribing, and if you like my videos,

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