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Cantucci alla Mandorla from Toscany, Italy


  • 100g almonds
  • 250g sugar
  • 40g butter, liquid
  • 2 eggs
  • 1 egg yolk
  • 2 tbsp dessert wine (e.g. Vin Santo)
  • 1 organic orange, only ½ grated peel
  • 2 pinches of salt
  • 300g white flour
  • 2TL baking powder
  • 1 egg white, beaten
  • ½ tbsp sugar


Roasting almonds
Spread the almonds on a tray. Roasting: about 5 minutes in the middle of the oven preheated to 200 °C. Remove, cool almonds slightly, chop roughly.
Mix sugar, butter, eggs, egg yolk, wine, orange peel and salt in a bowl. Mix the flour and baking powder, add to the mixture with the almonds and join together to form a soft dough.
Divide the dough into 4 portions, form into rolls of approx. 3 cm each on plenty of flour. Place the dough rolls with enough space between them on a baking tray covered with baking paper. Brush
Approx. 30 minutes in the middle of the oven preheated to 200 °C. Take out, cool the rolls a little, then cut them at a slight angle into slices of about 2 cm thick. Put the cantucci back on the baking tray and bake for about 5 minutes. Remove from the oven and let the cantucci cool down on a grid.


In Tuscany the Cantucci are served with Vin Santo for dessert. Dip Cantucci in the wine and enjoy. Of course the Cantucci also go well with coffee


In a can well sealed for approx. 1 month.

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