Cantucci Biscuits

Cantucci Biscuits (Florentine almond biscuits)

Servings:5-6

Ingredients:

.250 g (2 cups) pastry flour (italian 00 flour) or gluten free flour

.1/2 teaspoon of baking powder

.180 gr (1 cup) granulated sugar

. A pinch of salt

.2 eggs

.20 gr (1 tablespoon and 1/3) butter

100 gr (2/3 of acup) almonds

. Flour and sugar for the dust

. A splash of Vin Santo (to the taste)

. Two tablespoons of flour plus two tablespoons of sugar on a sheet of baking paper for the coating.

.Using gluten free flour you may need to add more liquid. The quantity vary depending of the brand. You can add Vin Santo or some milk to the dough.

.Chocolate option:  Add 100 gr (about 1 cup) of chocolate chips instead of the almonds.

 

 

Tools:

A bowl to mix the ingredients, a spatula, a baking tray, baking paper, a wide-bladed knife to cut the biscuits.

 

 

 

 

 

 

Instructions:

Mix all the ingredients in a bowl. If the dough is crumbling, add few drops of milk or Vin Santo to obtain a smooth but not sticky dough.

Shape the dough into 3 sticks of about 20-25 cm (10 inch ) long and about 3-4 cm (1 1/2 inch) wide. 

Dust each stick with some extra sugar mixed to flour.

Place the sticks on a baking tray lined with baking paper and cook in a pre-heated oven on 200 C (375 f.) for about 20 min.

When the surface is crispy and gold remove the tray from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits while they are still hot.