Typical Sienese dish, cantucci are a confectionery product of easy processing and in line with the traditional Tuscan conviviality.
I cantucci are one of the symbolic sweets of Siena. During the dinners in the traditional way, the cantuccini together with the vinsanto, a fortified wine, lead to a new phase of the banquet, one in which we chat in an atmosphere of serenity.
Below, the typical recipe for cantucci, to be accompanied strictly with vinsanto.
- 500 g of flour 0;
- 350 g in caster sugar;
- 280 g di shelled almonds;
- 200 g of eggs;
- 30 g of baking powder.
In a bowl or planetary mixer, prepare the eggs with the sugar and start processing. Whip until you get a frothy compound, then add the yeast and mix until completely absorbed.
At this point, gradually add half of the flour, then add the almonds and the remaining part of flour.
Complete the work on the pastry board, then form gods loaves with a diameter of about 6/8 cm and flatten them lightly. Bake with convection oven preheated to 180 ° for 20 minutes. Once ready, cut the cantucci while they are still hot, to avoid breaking the biscuits.
Source: Terre di Siena.
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