Cantucci Recipe
![Cantucci Recipe](https://img.turkishstylecooking.com/wp-content/uploads/2024/07/cantucci3-600x450.jpg)
Cantucci was a cookie I had wanted to try for a long time but kept postponing. Last year, a comment on a biscotti recipe reminded me of it. Then, during a summer vacation in Tuscany, seeing cantucci everywhere made it a must to make them. The real trigger, though, was that the cantucci we bought from tourist spots were below average. The moment I thought, "I can make better than this," I had to prove it to myself and make them as soon as I got home. I even bought two essential ingredients for cantucci while still there: ammonia and Tipo 00 Italian flour.
Those around my age might know food-grade ammonia from the ammonia cake they ate as kids. For those who don’t know, ammonia is a chemical used in various industries and also a type used as a leavening agent in baking. Its use in Turkey has decreased with the rise of baking powder. Judging by its easy availability in Italian markets, I conclude it is still frequently used in Italy.
Ammonia is the original leavening agent used for cantucci. As an alternative, you can use baking soda or baking powder, but ammonia provides a unique taste and texture to the cookies. Therefore, if you want the original cantucci flavor and texture, I recommend sticking to ammonia.
Another ingredient used in the original recipe, which is not as easy as to find in Italy, is Tipo 00 Italian flour. In Italy, flour types are named according to their grind size. Tipo 00 is finely ground flour. It can be found on online shopping sites but is quite expensive. Therefore, I can’t say it’s a must-use. If possible, you can choose to use it; otherwise, you can use flour with a protein content of around 10-12 grams.
Although cantucci is similar in shape to biscotti, their taste and texture are quite different. Cantucci is more or less the same as the cookies known as "Selanik gevreği" in Turkey.
The cookies are first baked in logs and then sliced and baked again until they become crisp, just like biscotti. Sometimes, an egg yolk is brushed on top of the logs before baking. However, I think they are better without the egg wash. If you prefer the opposite, you can brush egg yolk on top of the logs.
Bon appétit...
Cantucci Recipe with Video
Ingredients
- 2 eggs,
- 3/4 cups of sugar,
- 30 g (1 tablespoon) butter at room temperature,
- Zest of 1 orange,
- Zest of 1 lemon,
- 1 teaspoon of food-grade ammonia,
- 2.5-3 cups of flour,
- 1 cup whole raw almonds.
Preparation
- Beat the eggs and sugar in a deep bowl,
- Add the butter, orange zest, and lemon zest and beat again,
- Add the ammonia and beat again,
- Gradually add the flour and continue beating,
- Once the dough starts to thicken, continue kneading by hand,
- After the dough comes together, add the almonds and knead,
- Transfer the dough to a work surface and divide it into two equal parts,
- Shape each part into a long, thin log and place them on a baking sheet lined with parchment paper,
- Bake in a preheated oven at 180°C until golden brown on top,
- Remove from the oven and let them rest for 10 minutes,
- Using a sharp knife, slice them 1-2 cm thick and place the slices back on the baking sheet,
- Bake again until the tops are golden brown, then remove from the oven.
Bon appétit!