Cantucci are one of the trademark sweets of Siena. There is nothing better than to finish a meal by soaking cantucci in Vin santo!
The traditional question “Should we drink a glass of vin santo?” is music to the ears of a diner, whether at home or in a restaurant. Cantuccini, along with vin santo, signal a new phase of the eating experience: one during which you can chat in a serene atmosphere; the older people will tell their stories, and even the little ones can taste the cantucci soaked in the liqueur wine.
- 500 g flour 0
- 350 g caster sugar
- 280 g shelled almonds
- 200 g eggs
- 30g yeast cakes
1 In a bowl or planetary, prepare the eggs with the sugar and start mixing them together.
2 Whip untilmixture is foamy, then add the yeast and stir until completely absorbed.
3 At this point, gradually addhalf of the flour, then the almonds and the remaining part of flour. Complete machining on a work surface, then forming the loaves with a diameter of about 6.8 centimeters and crush them slightly.
4 Bake in a preheated convection oven at 180 degrees for 20 minutes.
5 Cut “Cantucci” while still hot, toavoid breaking the biscuits.