Cantucci alle mantucci biscuit

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• 500 g “00” flour
• 280 g of sugar
• 100 g of butter
• 5 eggs
• 250 whole almonds
• 4 g cake yeast
• salt

Typical Tuscan biscuits, the cantucci have characteristic fragrance
and texture. Their hardness is given by a double baking, the first
bakes the external part and the second one gently cooks the inner
part. In Tuscany, people dip them in Vin Santo, a dessert wine, but
you can do as you please.

STEP 1: Slice the almonds and toast them for a few minutes. Break the
eggs into a bowl, add a pinch of salt and sugar and stir with a

STEP 2: When everything is well mixed, add the butter and give it another
mix. Sift the flour to avoid the formation of lumps and add it to
the mixture. Add the toasted almonds and mix.

STEP 3: Divide the dough in two parts and roll each one into a French
baguette shape. Bake them for 20 minutes at 190°C.

STEP 4: Cut the baguettes diagonally into slices, put them onto a baking
tray and bake them again until they are golden brown.

STEP 5: Bake for another 10 minutes, turning the cantucci halfway through


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