Gingerbread Cookies
30
min
Easy
Tuscan Cantucci by Max Mariola
That unmistakable aroma only Tuscan cantucci can release. Bring it to your home with Max Mariola’s recipe.
- Difficulty
- Easy
- Prep Time
- 60 min
- Cook Time
- 40 min
- Servings
- 4 people
Ingredients
- Atomico Baking Powder for Desserts, 2 teaspoons
- white flour, 250 g
- granulated sugar, 200 g
- salt, a pinch
- anise liqueur, 2 tablespoons
- eggs, 2
- whole blanched almonds, 150 g
Method
To make Tuscan cantucci, mix the sifted flour in a bowl with sugar, salt, liqueur to taste, eggs, and lastly the sifted baking powder. Quickly knead everything until the dough is smooth.
Then fold in the whole almonds. Shape into logs about 2 cm in diameter and place them, spaced apart, on a baking tray lined with parchment paper.
Bake in the middle of a preheated oven (electric, fan, or gas) at 150°C (300°F) for 25–30 minutes.
Then fold in the whole almonds. Shape into logs about 2 cm in diameter and place them, spaced apart, on a baking tray lined with parchment paper.
Bake in the middle of a preheated oven (electric, fan, or gas) at 150°C (300°F) for 25–30 minutes.
Once baked, cut the logs while still warm into slices about 1.5 cm thick, slightly diagonally.
Place the cantucci on the baking tray, cut side down, and bake for another 10 minutes at the same temperature.
After 5 minutes, turn them to the other side and finish baking.
Place the cantucci on the baking tray, cut side down, and bake for another 10 minutes at the same temperature.
After 5 minutes, turn them to the other side and finish baking.
