Cantuccini

These Cantuccini are a Sicilian adaptation of the classic Tuscan recipe. Using particularly aromatic Sicilian almonds and fresh lemon zest, these crunchy cookies gain an intense, sunny flavor that reflects the typical Mediterranean character of Sicily. Perfect with coffee, tea, or Sicilian Malvasia.

Ingredients

• 250 g flour
• 180 g sugar
• 2 eggs + 1 egg yolk
• 1 tsp baking powder
• 1 pinch of salt
• 1 tsp vanilla extract or the seeds from a vanilla pod
• 150 g whole almonds (with skin, lightly toasted)
• Zest of one organic lemon

Method

1. Preheat the oven to 180 °C (350 °F) conventional heat and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking powder, salt, and lemon zest. In a separate bowl, lightly beat the eggs, egg yolk, sugar, and vanilla until slightly frothy.
3. Add the dry ingredients to the egg-sugar mixture and combine into a firm, moldable dough. Gently fold in the almonds.
4. Divide the dough into two portions and shape each into a long, flat log (about 30 cm long and 5–6 cm wide). Place the logs on the baking sheet and gently flatten them slightly.
5. Bake the logs for 20–25 minutes until golden brown. Remove from the oven and let them cool for 5–10 minutes.
6. Slice the logs diagonally into pieces about 1.5–2 cm thick. Place the slices back on the baking sheet, cut side up, and bake for another 10–12 minutes until golden and crisp.

Tips

• Cantuccini keep for 2–3 weeks in an airtight container.
• For an extra fresh note, you can add a few drops of lemon juice to the dough.
• Traditionally in Tuscany, they are dipped in Vin Santo; in Sicily, this is usually replaced by Malvasia. They can also be enjoyed dipped in coffee or tea.