Cantuccini are the original biscotti. This small crunchy cookie is now ubiquitous at coffeeshops around the world but originated in Tuscany and derived its name from the word “cantuccio,” an Old World word that in this case refers to a baked dough with a crunchy consistency.
A simple and satisfying recipe, it’s no wonder Italians still make and serve cantuccini as an afternoon snack - or “merenda” - for the family. In fact Sandro made this batch to sprinkle into our special flavor, Merenda, which is a gelato we make using Caffé Umbria espresso that’s sprinkled with small chunks of hazelnut cantuccini, then blended through.
The traditional nuts used in cantuccini depend on the region, so feel free to improvise this recipe with whatever nuts you have around.
IngredientS:
280 g Flour
150 g Sugar
130 g Whole Hazelnuts
2 Eggs
1 Lemon Zest
1 tsp Baking Powder
1 Pinch of Salt
InstructionS:
Preheat the oven to 360 F.
In a bowl mix together the sugar, eggs, lemon zest, and salt.
Sift the flour and the baking powder into the bowl and mix until you have a crumbly consistency.
Add the hazelnuts and keep mixing until the dough comes together.
Divide the dough into two balls.
Lightly flour a surface and with your hands roll the dough into two logs about 2 inches wide.
Line a sheet pan with parchment paper.
Place the dough logs on the sheet pan.
Bake for 25 minutes until the top starts turning a golden color.
Remove the logs from the oven, let them cool for a few minutes, and on a cutting board cut the logs diagonally in ½ inch slices.
Once the cookies are cut place them back on the sheet pan and cook the cantuccini again for an additional 10 min.
Remove them from the oven, let them completely cool down and enjoy!
