Cantucci are one of my favourite biscuits and a true taste of home. They come from Tuscany and are traditionally served at the end of a meal. You can enjoy them on their own, but the real magic is dipping them into a small glass of Vin Santo, the sweet “holy wine” made from grapes left to wither well into spring.
Ingredients
- 3 eggs
- 300 g sugar
- 170 g cold butter
- 430 g of plain flour (grade 00 is best)
- 15 g baking powder
- Orange & Lemon zest from from 1/3 orange and 1/3 lemon
Method
- 1. Combine dry ingredients in a bowl. Add the butter, cut into small cubes, and rub or mix in until evenly distributed.
- 2. Add the eggs one at a time, mixing well after each addition until just combined. Use a spatula, then bring the dough together gently by hand. Do not overwork.
- 3. Lightly flour the work surface, divide the dough in two, and roll each portion into a sausage shape. Gently flatten them slightly.
- 4. Place on a lined baking tray and refrigerate for 10 minutes to firm up.
- 5. Preheat an oven to 180°C. Bake the dough on the centre shelf for 25 minutes.
- 6. After 15 minutes, briefly open the oven to release steam. Check for even colouring and rotate the tray if needed.
- 7. Remove from the oven after 25 minutes. The dough will be soft at this stage but will firm up as it cools.
- 8. While still hot, carefully slice the dough diagonally into 2.5 cm (1 inch) strips to form the biscuits. Leave to cool completely before serving.
Traditionally, cantucci are meant to be firm and are best enjoyed dipped into a glass of sweet Vin Santo.
