Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)

Cantucci, the recipe without butter to prepare the typical Tuscan biscuits

Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)

cantucci, here she is prescription of the famous Tuscan biscuits without butter. Also notice how Prato biscuits, these dry sweets are very crunchy and crumbly, and are usually served at the end of a meal together with vin santo.



This recipe, albeit with some differences, is prepared throughout Tuscany. Already mentioned in the vocabulary of the Accademia della Crusca in 1961, the cantucci are prepared with flour, eggs, sugar and butter, and are certainly recognized for their typically elongated and oblique shape. With subsequent variations, dried fruit and even chocolate were added to the basic ingredients.

Our recipe is prepared with not very refined ingredients and we preferred to replace animal fat with vegetable oil, thus making this recipe lighter and lactose-free, without however affecting their typical fragrance.

Index

Ingredients

  • 260 2 grams of flour
  • 220 gr of brown sugar
  • 3 gr of cream of tartar
  • 1 pinch of salt
  • 2 eggs
  • 30 ml of sunflower oil
  • lemon peel to taste
  • 60 gr of unpeeled almonds
  • 30 pinenuts
  • 10 gr of hazelnut grains
  • Preparation Time:
    15 minutes
  • Cooking time:
    45 minutes
  • Rest time:
    -
  • Dose:
    6 people to
  • Difficolt6:
    low

How to prepare the cantucci: procedure

  • To put flour, sugar, eggs, salt, cream of tartar and oil in a bowl and mix to mix them,
  • to merge then the dried fruit and continue to work everything until you get a non-sticky mixture,
  • divide it into two equal parts and give each the shape of a loaf
Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)
  • transfer antrambi the loaves in a baking tray lined with parchment paper, taking care to space them e
    cook them in a hot oven at 180 ° for half an hour,
Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)
  • spent which take out of the oven and being careful not to burn yourself, cut the sweet loaves into diagonal slices about one centimeter thick,
  • Than we place them in the pan and continue cooking for another thirteen minutes or in any case until golden brown,
  • cooking when finished, remove from the oven and cool the cantucci on a wire rack before serving.
Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)

How to preserve the cantucci:

The cantucci will keep their fragrance for several days as long as they are placed in special airtight containers or in food tins.



Cantucci: the step-by-step recipe for Tuscan biscuits (but without butter)

Others may also interest you:

  • biscuit recipes without butter
  • dry biscuit recipes
  • vegan recipe for wine donuts

Ilaria Zizza

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