Cantucci are almond biscuits originated in Tuscany. They are twice-baked, oblong-shaped, dry, crunchy, and are traditionally dipped in a sweet wine called «Vin Santo».
1 1/2 cup | almonds, skin on | 220 g | |
1/3 cup | butter, unsalted, at room temperature | 80 g | |
1 cup | sugar | 200 g | |
1 1/2 cup | white flour (all purpose) | 200 g | |
1 tsp | baking powder | 3 g | |
1/8 tsp | salt | 0.4 g | |
2 | eggs size large | ||
2 tbsp | Marsala wine, or Port wine | 30 mL |
A mill or food processorand a mixer will be very useful to make this recipe.
Cantucci can be kept in an airtight container. If they soften, just dry them again for a few minutes on a baking sheet in a 175°C/350°F preheated oven
per 1 serving (20 g)
Amount % Daily Value |
Calories 80 |
Fat 4 g 6 % |
Saturated
1.1 g
6 % |
Cholesterol 10 mg |
Sodium 10 mg 1 % |
Carbohydrate 9 g 3 % |
Fibre 1 g 2 % |
Sugars 5 g |
Net Carbs 8 g |
Protein 2 g |
Vitamin A 2 % |
Vitamin C 0 % |
Calcium 2 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Meat and Alternatives | 0 |
Fats | ½ |
Other Foods | ½ |