Cantucci with Hazelnuts and Raisins

Cantucci with Hazelnuts and Raisins

Cantucci, also known as “biscotti di Prato” (a city near Florence), are typical sweets of traditional Tuscan cuisine: crunchy almond cookies that always accompany a self-respecting end of a meal.

For us Italians, you know, the legs under the table and a plate of pasta are the basis of a perfect family meal, but how to end it all in beauty? Let’s indulge in the enveloping scent of these culinary gems. What I’ve brought you today, however, is just one of the many variations that exist, unlike the original recipe found in my cookbook.

You’ll love how the crunchy toasted hazelnuts and a handful of delicious raisins marry together here… mhh what a pang! Accompany your cantucci with a small glass of Vin Santo and trust that they will be even better, a hundred times better. I’ll let you in on a secret: try dipping them in, then tell me ;)

Cantucci with Hazelnuts and Raisins
Cantucci with Hazelnuts and Raisins
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Cantucci with Hazelnuts and Raisins

Cantucci with Hazelnuts and Raisins

Vittoria
My variation for the classic Tuscan cookies.
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine Italian
Servings 40 cookies

Ingredients
 
 

  • 200 g sugar
  • 2 eggs
  • 2 g baking powder
  • 315 g flour 00
  • 100 g peeled hazelnuts
  • 70 g raisins
  • 40 g butter at room temperature
  • salt to taste
  • 150 g dark chocolate (I used 55%)

Instructions
 

  • To prepare delicious Tuscan cantucci, start by toasting the hazelnuts: place your peeled hazelnuts on a baking sheet lined with baking paper and bake for 7-8 minutes at 190 °C (374 °F).
  • Meanwhile, whisk the eggs in a bowl with the sugar and a pinch of salt until light and fluffy. Add the flour and stir, then incorporate the baking powder, hazelnuts, grapes and butter.
  • Once everything is mixed together, here comes the most complicated part: forming the strands that will then become our cantucci. Dust your work surface with flour and pour the dough over it. Then divide it into two parts and, with floured hands, roll the dough in flour until you create a filoncino about three fingers wide. Do the same process for the other half of the dough.
  • Place them on a baking sheet lined with parchment paper and bake them in a static oven preheated to 200°C (392°F) for 20 minutes. Afterwards, remove them from the oven and let them rest for a few minutes.
  • Now it's time to shape your cookies! With a sharp stroke of a knife, cut the strands into diagonal slices about 2 cm wide; be careful not to make them too thin, or they will crumble.
  • Finally, place your cantucci back in the oven lying on the baking sheet and toast them for 20 minutes at 320°F (160°C). Toasting is essential to extend the shelf life of the cantucci.
  • Melt the dark chocolate, or another chocolate of your choice, and pour it into a glass, or high-sided container. Dunk your cantucci in it and let them cool. Once the chocolate has solidified let yourself be overwhelmed by the scent of these cookies, enjoy!!!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

Vin Beato | Sweet Dessert Wine

Vin Beato, Liqueur wine from Italy, catarratto, inzolia and grillo grapes

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