Italian Cantucci Biscuits Recipe with Thermomix



Have you ever tried making Italian Cantucci with your Thermomix?

These very tasty almond biscuits are perfect to be served as a dessert at the end of a meal together with the famous Vin Santo, a fortified and perfumed wine where cantucci are dipped in to soften. They are typically prepared in Tuscany, especially in the town of Prato.

As for all the traditional recipes, Cantucci have a particular and interesting origin too. Their name derives from the latin "cantellus" that means "piece" or "slice of bread".

The first documented recipe of these biscuits is to be found in a XVIII century manuscript by Amadio Baldanzi, a scholar from Prato while the classic recipe has been refined by the Prato confectioner Antonio Matteo in the XIX century who received many awards in Italy and abroad, including a special mention at Paris Exposition Universelle in 1867. Today in Prato the confectioner "Mattonella" is still existing and considered as the repository of the traditional Cantucci recipe.

The particular thing about this biscuits is in the fact they are double baked: the first cooking is in the oven, dough is shaped as a French loaf; second cooking is done when biscuits are cut and then put into the oven (turned off but warm) to cook well in the inside and roast.

Preparation is made easy with Thermomix because, we can say it...how could we live without Thermomix? :-)
If you are looking for other almond biscuits recipes you may try the Baci di Dama or the very good Neapolitan Roccocò. If you are a cake-holic I suggest you try the traditional Caprese Cake, the Almond and Ricotta Cake and the delicious Puff Pastry Cake with Hazelnuts, Almonds and Chocolate Jelly. Lastly, if you feel like something fresh and healthy you must try the Almond Granita ;-).



Ingredients


- 250 g almonds with the skin
- 1 organic orange (zest)
- 1 organic lemon (zest)
- 300 g granulated sugar
- 100 g unsalted butter
- 5 medium eggs (3 whole + 2 yolks)
- salt up to taste
- 500 g plain flour + as needed for the worktop
- 8 g baking powder


Let's cook

Put 250 g almonds on a baking sheet covered with baking paper and toast 10-15 Min. 180C (static mode). Let it cool. 

Put the zest of an organic orange, an organic lemon and 50 g of granulated sugar in the mixing bowl and chop 10 Sec. Speed 10

Add 100 g unsalted butter and melt 1 Min. 70C Speed 2. Set aside. 

Put the butterfly whisk, put the remaining 250 g sugar, 3 whole eggs and 2 yolks in the mixing bowl and whip 3 Min. Speed 4

Remove the butterfly whisk and add the almonds set aside, the butter with sugar and orange, salt to taste, 500 g plain flour and 8 g baking powder. Knead 1 Min. Dough mode

The result is sticky but very compact. 

On a floured work surface, finish kneading and divide the dough into 5-6 cm wide loaves. 

Place the loaves on the baking pan covered with baking paper where you cooked the almonds and bake in a preheated static oven 15 Min. 180C

The surface must be golden. 

Once cooked, take out and let the loaves cool completely. 

Once the loaves are completely cooled, cut them on the bias to a height of about 1 cm and put again on the baking pan covered with baking paper. Cook for 10 Min. 180C.

Tips


To preserve your cantucci in a better way you can put them in a tin box. Moreover, if well packed, they can be a very good idea for your friends' presents during your preferred occasions :-)
If you want you can customise the recipe adding 1/2 measuring cup of your favourite liqueur like marsala or orange flower water.




Translated from the Cantucci: Ricette Bimby
Copyright: Thermomix Recipes
Photocredit: papisc