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A traditional almond pastry from the Italian province of Prato
This cookie is also known by the original name “Prato cookies”. These are among the most popular and well-known cookies in the world. Sweet little almond breads that are first baked, cut and then toasted until they are crispy and get a beautiful golden hazelnut color. Connoisseurs have always wondered about the secrets of these very special cookies, and the cookie factory that houses the original recipe is shrouded in mystery and legend. Now, with my nonna’s recipe, you too can enjoy the delicious and incomparable taste of cantuccini.
Ingredients list
- 270 g wheat flour (pastry flour/type 405)
- 50 g butter soft
- 150 g sugar
- 1 egg
- 100 g almonds
- ½ orange peel
- 2 tbsp amaretto
- 1 pinch salt
- 1 egg yolk
Equipment
Directions
- Place flour, sugar, softened butter, grated orange peel, amaretto, salt and egg in the stand mixer bowl and mix thoroughly with the dough hook until a smooth dough is formed.
- Then add whole almonds and gently work them into the dough with your hands.
- Now divide the dough into two equal halves. Then roll out on a floured work surface to a roll about 2cm/¾in thick.
- Preheat the oven to 200°C/400°F top/bottom heat.
- Prepare a baking tray lined with baking paper and place the dough rolls on the tray with enough space between them. Whisk the egg yolk and brush the rolls with it.
- Now bake in the oven for 20 minutes, then remove and let cool for a few minutes. Then cut out slightly diagonal slices of about 1cm/0.4in with a bread knife.
- Now place the pieces again on the baking tray with sufficient distance and roast in the oven at 160°C/320°F for another 15 minutes.
- Finally, remove and allow to cool completely.
- Buon appetito!
Do you like the cantuccini? Here are some more nice recipes for you…
Looking for original Italian ingredients for the Cantuccini recipe?
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