Anita’s Cantuccini

When your mamma lives thousands of miles away, the closest you can get to her homemade baking is a recipe swap and tales of how good her freshly baked cookies taste. So on Anita’s bday, she has decided to grace us with a guest post of her latest and greatest creation. Here she is:

Cantuccini (also Cantucci or Biscotti di Prato) are a traditional almond cookie from the Italian province Prato, close to Florence. They are very easy to make, contain no butter or oil, and are just fab. An Italian espresso and some cantuccini…heaven, I promise.


1/2 pound of almond slivers, roasted in the oven, then cooled
1/4 pound whole almonds, roasted in the oven till brown, then cooled
6 oz. sugar
, divided in half
3 egg yolks
1 tsp. hot water
2 packages of vanilla sugar
3 egg whites
Pinch of salt
3/4 lb flour
1 tbsp baking powder

Preheat oven to 300 degrees
Beat half the sugar, egg yolks, hot water and vanilla sugar until fluffy
Beat the egg whites and salt until stiff, then add
 the remaining 3 oz. of and stir
Add the egg whites to the egg yolk mixture
dd the roasted almonds, slivers and whole almonds and stir
 the flour and a tablespoon of baking powder and 

mix well
Roll the Cantuccini into long rolls, 1 – 1.5 inches in diameter, place on 
a baking sheet
Bake for about 35 minutes
Cut immediately into 1/2-inch long pieces (cut in bias)



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