Kantuchchini with almonds

Recipe "Kantuchchini with almonds":

Kantuchchini with almondsI think most of you know the word"Biscotti" - a tasty blog has a few recipes of Italian biscuits varying degrees of freshness. Today I offer you a recipe kantuchchi - in fact, a kind of all the same biscotti, but common for the most part in the Tuscany region. We will prepare them in a classic form - with almonds.

Let me remind you that this kind of biscuits served with sweet wine or coffee, in which Macau before heading into the mouth :) In our reality kantuchchi well we are served with sweet tea.


300-400 g of almonds (slightly roasted, you can with the skin)
4 eggs
Sugar 250 g
zest of 1 lemon
1 tsp vanilla essence
1 tsp baking powder
500 g flour


Nuts coarsely chop (you can cut each in half - that would be enough).

chop nuts

Whisk eggs with sugar, zest and vanilla essence. Gradually add the sifted flour with baking powder and almonds, knead a fairly stiff dough.


Form the dough flattened long Polenz and put it on the baking sheet.


We put in a preheated 180 degree oven andBake until golden brown, about 20-25 minutes. We take out, give little cool to such a degree that can be safely Polents touched by hands, then cut into slices of about 2 cm thick.


Again, put on a baking sheet and send in the oven for 5 minutes. Then we turn over each cookie and send it in the oven again - this time for 2-3 minutes.

We take out and allowed to cool.


Kantuchchini with almonds

Bon Appetit!

Kantuchchini with almonds

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