In Tuscany, cantucci, anise-flavored almond biscotti, are traditionally served at the end of a meal with a glass of Tuscan dessert wine, vin santo, for dipping. You must try them!INGREDIENTS
500g flour
200g sugar
1 pinch of salt
8g baking powder
70g softened butter
lemon zest of 1 lemon
3 eggs
70ml milk
2 tbsp anise liqueur
200g almond
METHOD 1. Mix flour, sugar, salt, baking powder, then add butter, grated lemon zest, eggs, milk and anise liqueur, then mix everything together, knead the dough with your hands to form the ball.
2. Roll out the dough and add the almonds, knead the dough to evenly distribute the almonds.
3. Divide the dough into 4 equal parts and form 4 strips.
4. Bake at 180°C/350°F for 30 minutes, then remove from the oven, let it cool for about 10 minutes, then cut into 1.5 cm slices,
5. Bake again for 20 minutes.
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15 Comments
Cantucci and Vin Santo – a match made in heaven.
They go well with coffee
Lovely and nice: i have try it
Hi! Is there Any substitute for aniseed liquor?
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At least give credit where credit is due. https://youtu.be/LpPOD3nkm70 In English: https://youtu.be/TUnU1ciVvDE
Not sure about using a table like that for preparing a cantucci
Jak można było żeby przepis był w języku polskim było by super pozdrawiam serdecznie
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Thank you
I just tried a recipe very similar but no milk, no butter, 2 eggs and it was so difficult. I had to throw out half my almonds because they just wouldn't incorporate, the dough was dryyyyyy and super difficult to cut after the first cook. Definitely trying this one next time! Cheers
Are cantucci and biscotti the same thing?
I have made biscotti countless times and this recipe is really similar. Plus the dough is baked twice, second time after slicing.
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Al posto del burro posso mettere l'olio
Can I please have the imperial measurements for this recipe? I'm having a hard time converting these measurements. Thank you