Imagine biting into a crisp, golden Italian biscuit that perfectly balances the rich, toasty crunch of hazelnuts and pine nuts with a bright burst of orange zest. These traditional Tuscan cantucci are not just a cookie – they're a culinary journey that will transport you straight to the sun-drenched hills of Italy with every delightful bite. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your baking skills and impress even the most discerning dessert enthusiasts.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 20 cantucci
Ingredients
- 100g hazelnuts, toasted
- 100g pine nuts
- 250g all-purpose flour
- 150g sugar
- 3 eggs
- 1 teaspoon baking powder
- Zest of 1 orange
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant and lightly golden. Allow to cool, then roughly chop.
- In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Create a well in the center.
- Crack the eggs into the well, add the orange zest, and mix with a wooden spoon until a shaggy dough begins to form.
- Fold in the toasted hazelnuts and pine nuts, mixing until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Divide the dough into two equal portions.
- Shape each portion into a long, flat log approximately 30cm long and 5cm wide. Place the logs on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 20-25 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 160°C (325°F).
- Using a sharp serrated knife, slice the logs diagonally into 1cm thick pieces.
- Arrange the sliced cantucci cut-side down on the baking sheet and return to the oven for an additional 10-12 minutes to crisp and dry out.
- Remove from the oven and let cool completely on a wire rack. The cantucci will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to 2 weeks. Serve with coffee or sweet dessert wine.
Tips
- Toasting Nuts: Take your time when toasting hazelnuts and pine nuts. The key is to develop a deep, nutty flavor without burning them. Stir constantly and watch for a golden color and fragrant aroma.
- Dough Consistency: Don't worry if the dough seems slightly crumbly at first. Gently kneading will help it come together without overworking the mixture.
- Slicing Technique: Use a sharp serrated knife when cutting the baked logs to ensure clean, even slices. A gentle sawing motion works best.
- Second Bake: The second baking is crucial for achieving the classic crunchy cantucci texture. Don't skip this step, as it transforms the biscuits from soft to perfectly crisp.
- Serving Suggestion: These cantucci are traditionally dunked in Vin Santo (sweet dessert wine) or enjoyed with a strong espresso. For a modern twist, try them with a cup of chai tea or hot chocolate.
- Storage Tip: Store in an airtight container to maintain their crisp texture. They'll stay fresh for up to two weeks, making them perfect for make-ahead treats or gifting.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 30mg
