Italan Cantucci full of Coffee Aromas

Το καλύτερο συνοδευτικό για ένα απολαυστικό espresso.

Anyone who has drunk their espresso in Italy has probably tried Cantucci, the crunchy, almond-flavored cookies that resemble nuts. Although originally from Tuscany, Cantucci are now found all over Italy, as every self-respecting espresso bar serves its espresso with a crunchy cookie as an accompaniment.

Cantucci (in Italian it means "corner", which refers to the crust of bread) owes its unique texture to the fact that it is baked twice. After all, their other name, biscotti, which christened the cookies, means "baked twice". Double baking makes them crunchy, while the absence of moisture (but also dairy), makes them last for a long time, which may explain their popularity.

Cantucci are simple, faithful to the spirit of austerity that characterizes Italian gastronomy, they are especially common during the festive season, while they are really the ideal accompaniment for espresso. If you have tried them in an Italian espresso bar or in a delicatessen oven, you will not believe how easy it is to make them at home - and even better, if they have an extra touch of espresso!

What do we need for Espresso Cantucci?

250 grams of flour for all uses
165 grams of granulated sugar
1 tablespoon honey
1 teaspoon baking powder
1 teaspoon orange zest
1 tablespoon amaretto
2 eggs
125 grams of almonds
1 double espresso


How do we prepare Espresso Cantucci?

In a large bowl, mix the flour with the sugar and baking powder
Add honey, orange zest, amaretto, coffee and eggs
Mix until you have a pliable dough that crumbles easily, and then add the almonds, in pieces
On a floured surface, shape the dough into two rolls 30 x 5 cm
Bake for 30 minutes in a preheated oven at 180 degrees in the air
Once cool, cut our rolls diagonally
Bake the cookies again for 10-15 minutes
Once they cool, they are ready!




Tips for authentic Italian Cantucci



Due to the double baking and the absence of milk and butter, Cantucci are kept in closed containers for weeks, such as nuts.
In an elegant container, it is an ideal gift, especially if combined with a quality Italian espresso blend.
They go perfectly with espresso, either in the morning or in the afternoon.
We never put more liquids than a double espresso, as we want the minimum possible moisture in the dough
As long as we knead it, the dough will crumble easily and will be difficult to knead. It is normal and desirable for the final texture of our cantucci. For convenience, knead with lightly moistened hands.
We can add a little candied or dried fruit in pieces, perhaps reducing the number of almonds we will use a little.
Avoid adding too much spice or chocolate, as the grandeur of Cantucci lies in its simplicity.




The Italians are used to saying that for a good espresso, 4 "M" are required, but we will also add a "C": a crunchy Cantucco!