Cantuccini Cookies

Biscuits-crackers according to the classic Tuscan recipe! Cantuccini is a classic Tuscan cookie. For us, these are just very tasty crackers, such crackers can be stored for up to three months in a tightly closed container, so they can be prepared for good and when you want something sweet to get. In the classic version, only almonds are added to this cookie, but all kinds of nuts and dried fruits can be added to it.

Irisha

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

Eggs

Sugar (but it can be less)

100

Baking powder

1.5

Vanillin (I have vanilla tincture, you can add vanilla sugar somewhere 2-3h.l.)

Cinnamon

0.5

Hazelnuts (you can use any other nuts or a mixture of nuts)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 11 g

Fats 24 % 17 g

Carbohydrates 60 % 42 g

363 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 40 min

Step 1:
Ingredients. I have a mixture of nuts: almonds, hazelnuts and walnuts.
Step 2:
Sift flour with baking powder and cinnamon
Step 3:
Add nuts (they can not be crushed, almonds and hazelnuts were added entirely, and walnuts were broken into slices, if I may say so)
Step 4:
In a separate container, beat eggs with sugar
Step 5:
And vanilla sugar
Step 6:
We introduce the beaten eggs into the flour mixture and knead the dough, the dough should be soft and quite a bit sticky, but not liquid and not tight, so it's better not to add all the flour at once, but set aside a couple of tablespoons and add them at the very end if necessary
Step 7:
From the dough we form a sausage or one large and plump (like mine) or 2 thin ones (then the cookies will turn out neat and small for just a few bites)
Step 8:
Bake the sausage in a preheated 180-200 C oven for about 20-25 minutes until golden on top, when pressed on top, the sausage should be firm. We take the sausage out of the oven and let it cool down a little (10 minutes)
Step 9:
Cut the cooled sausage with a very sharp knife, preferably with cloves into slices 1-1.5 cm thick
Step 10:
We put our cookies on a baking sheet and send them to dry in the oven at 150C for about 10-15 minutes (make sure that the cookies are not too browned). Let the finished liver cool down and serve it to the table. In Italy, these cookies are most often served with sweet wine, but with tea or coffee, and especially with milk, it is also very tasty! Bon appetit!