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use real butter
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Wednesday, November 30. 2005
Cantuccini
Cantuccini or Biscotti di Prato are twice baked cookies with almonds. They originate from the Tuscan town of Prato, Italy. Outside Italy cantuccini are usually known as biscotti (meaning twice cooked). The word biscotti is used in Italian for cookies in general, like biscuits is used in Britain. So cantuccini are a kind of biscotti. Though there are lots of different recipes for cantuccini, the ‘original’ cantuccini are thought to be from a biscotti bakery in Prato founded by Antonio Mattei in 1858.
Traditionally cantuccini are dipped in Vin Santo - a type of Italian dessert wine – to soften them. But other dessert wines or coffee work just as well.
Different bakers, different recipes...However the ingredients most cantuccini recipes have in common are flour, eggs, sugar, baking powder and almonds. Other ingredients like grated orange or lemon rind, pine nuts, anise seed or butter are also regularly added. The most common shape of cantuccini in Italy is rather small and thick. Outside Italy you see a lot of longer and thinner shaped cantuccini (or biscotti).
They are very easy to make and you can store them for several weeks in an airtight container. They also make a great present combined with a bottle of Vin Santo or other dessert wine.
I like my cantuccini long and rather thin but of course you can adapt their size to your liking. This is my favourite recipe:
200 g (7 oz) flour
125 g (4 ½ oz) sugar
100 g (3 ½ oz) almonds
1 ts baking powder
2 ts anise seeds
2 eggs
Preheat the oven at 160ºC (325º F) Mix the dry ingredients in a bowl. Add the eggs and mix. Knead it through (if it is very sticky, add a little flour). Put the dough on a floured surface and shape into a log that is about 1 ½ -2 cm high and 12 cm broad.
Put on a buttered baking sheet or a baking sheet lined with baking paper. Bake for 35 minutes. Allow to cool completely.
Cut the log into ½ cm slices and place them on the baking sheet. Bake for another 15-20 minutes.
100 g - 360 kcal
carbohydrates 52 g - protein 10 g - fat 13 g (saturated fat 1 g) - fibre 3 g
Traditionally cantuccini are dipped in Vin Santo - a type of Italian dessert wine – to soften them. But other dessert wines or coffee work just as well.
Different bakers, different recipes...However the ingredients most cantuccini recipes have in common are flour, eggs, sugar, baking powder and almonds. Other ingredients like grated orange or lemon rind, pine nuts, anise seed or butter are also regularly added. The most common shape of cantuccini in Italy is rather small and thick. Outside Italy you see a lot of longer and thinner shaped cantuccini (or biscotti).
They are very easy to make and you can store them for several weeks in an airtight container. They also make a great present combined with a bottle of Vin Santo or other dessert wine.
I like my cantuccini long and rather thin but of course you can adapt their size to your liking. This is my favourite recipe:
200 g (7 oz) flour
125 g (4 ½ oz) sugar
100 g (3 ½ oz) almonds
1 ts baking powder
2 ts anise seeds
2 eggs
Preheat the oven at 160ºC (325º F) Mix the dry ingredients in a bowl. Add the eggs and mix. Knead it through (if it is very sticky, add a little flour). Put the dough on a floured surface and shape into a log that is about 1 ½ -2 cm high and 12 cm broad.
Put on a buttered baking sheet or a baking sheet lined with baking paper. Bake for 35 minutes. Allow to cool completely.
Cut the log into ½ cm slices and place them on the baking sheet. Bake for another 15-20 minutes.
100 g - 360 kcal
carbohydrates 52 g - protein 10 g - fat 13 g (saturated fat 1 g) - fibre 3 g
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We love cantuccini and we eat them all the time with our espresso. And you're right they are very common in Italy although they may be flavoured differently depending on what part of Italy you're in.
Very interesting to read about the history of cantuccini.
Well done!
These are absolutely beautiful. I really like these and I could consume these all day!
Many Thank you
Many Thank you
About me
I am a part-time archaeology student (specializing in the Near East) at Leiden University, the Netherlands. But most of my time is consumed by my three sons (4, 2 and 7 months) and their father. In the little spare time I have I try to blog about the sweet experiments in my little kitchen.
Linda (linda at kovacevic dot nl)
We survived our little vacation to Denmark ;) but not without fevers and toothaches though. But despite that we had a wonderful time. We pretty much stayed within a circle of 25 km from our rented holiday house. I visited a baker once and my conclusion wa
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