Cantuccini with almonds

These almond cantuccini are my go-to whenever I run out of sweet treats at home and want a quick dessert without too much hassle. I've tried the recipe in various combinations, but I often return to the classic version, just as I received it, because it's simple to make with ingredients I usually have on hand. Crunchy, flavorful, and perfect alongside a coffee or a cup of tea.

Quick Info

Total time: about 45 minutes
Preparation time: 10-15 minutes
Baking time: 30 + 5 minutes
Servings: 20-25 cookies, depending on the thickness of the slices
Difficulty: easy
Recipe type: homemade dessert, suitable for snacks, lunchboxes, or guests

Ingredients

600 g all-purpose flour
5 eggs
350 g sugar
Zest of one untreated lemon (or lemon extract if you don’t have fresh lemon)
350 g almonds
1 packet baking powder (about 10-12 g)

Instructions

1. Crack the eggs into a large bowl and lightly beat them with a fork or whisk, just enough to break up the yolks.
2. Add the sugar and mix until it starts to dissolve slightly in the eggs.
3. Add the flour and baking powder to the egg and sugar mixture. If using lemon zest, add it now, finely grated. If you only have extract, add it now as well.
4. Add the almonds broken into not-too-small pieces so they maintain their crunch. Mix everything with a spoon or by hand until a cohesive, homogeneous dough forms. The dough should not be overworked.
5. On a piece of parchment paper, shape the dough into a log. It doesn’t have to be perfectly round or very compact; the cookies will have a rustic shape after baking.
6. Place the parchment paper with the dough log on a baking tray.
7. Bake in a preheated oven at 160°C (320°F) on the middle rack for about 30 minutes, until the dough is lightly colored on top but not completely dry.
8. Remove the tray from the oven and let the log cool for 10-15 minutes. Do not slice it immediately; it’s fragile while warm.
9. Using a thin-bladed knife, cut the baked log into slices about 1-1.5 cm thick. The slices don’t have to be perfect; the important thing is that they don’t crumble.
10. Place the slices back on the same tray, cut side up, and bake for another 5 minutes at 160°C (320°F) just to give them a light crust and dry them out slightly on the outside.
11. Allow the cookies to cool completely before placing them in a container or serving.

Why I Make This Recipe Often

Almond cantuccini keep well for several days, don’t soften quickly, and don’t require hard-to-find ingredients. Additionally, the preparation is quick and doesn’t involve any special techniques. I appreciate being able to control the thickness of the slices and adjust the sugar to my liking.

Tips and Variations

Tips

- If you want crunchier almonds, you can lightly toast them in a pan before adding them to the dough.
- Don’t let the dough log cool too much before slicing, but also don’t cut it while it’s hot – find a balance.
- Thinly sliced cookies will be crunchier; thicker ones will be slightly softer in the center.

Substitutions

- If you don’t have fresh lemon zest, lemon extract works as well. Without extract, the final flavor will be simpler but still pleasant.
- Sugar can be reduced, but below 250 g the cookies become too dry and don’t hold together as well.
- For a gluten-free version, I’ve tried gluten-free all-purpose flour, and it turned out acceptable, but the texture differs.

Variations

- You can add a bit of vanilla for extra flavor, but no more than a teaspoon.
- Instead of almonds, you can try using walnuts, but the texture won’t be identical.
- If you want softer cookies, try using only 500 g of flour and see how the dough turns out.

Serving Ideas

- They pair well with coffee, tea, or as simple cookies for breakfast.
- They can be quickly dipped in milk or sweet wine if you prefer a softer texture.

Frequently Asked Questions

1. Can I use whole almonds or is it better to break them?
Broken almonds make the cookies easier to cut and give them an interesting texture. If you use whole almonds, they might crumble when slicing, but that’s also a possible option.

2. Can I use only egg whites or only yolks?
I don’t recommend it; the classic recipe needs whole eggs for binding and texture. Using only egg whites will make the cookies too hard, while only yolks will make them too soft and crumbly.

3. Can I freeze the dough or the baked cookies?
I’ve never frozen the dough, but the baked cookies freeze well in an airtight container. Let them come to room temperature before serving.

4. What should I do if the dough is too soft?
If you notice the dough isn’t holding together well, add a little more flour, just enough to prevent stickiness. Don’t add too much flour; the cookies will turn out too dense.

5. Why do I need to bake them twice?
The second short baking time helps dry out the slices and makes them crunchy, which is the typical texture for cantuccini.

Nutritional Values

Estimation for one cookie (approximately 30-35 g): around 130 kcal, 4 g protein, 18 g carbohydrates, 5 g fat. These are approximate figures; for exact values, it depends on the thickness of the slices and how much flour you use in the end. Almonds add healthy fats and some protein, while sugar is the main source of carbohydrates.

Storage and Reheating

Cantuccini keep very well in a sealed container at room temperature for up to 10 days. I don’t recommend reheating them, as they become harder. If you have a lot, you can freeze them after they have completely cooled; they last about a month in the freezer without changing texture. Don’t leave them uncovered, or they will harden too much.

Beat the eggs in a bowl and add: sugar, flour, baking powder, and chopped almonds. Mix the ingredients until the mixture is smooth. Form a log, place it on a baking tray lined with parchment paper, and put it in the oven at 160°C for about 30 minutes. After it cools, slice it, arrange the slices on the same tray you used, and put them back in the oven for another 5 minutes. Serve cold.

 Ingredients: 600 g cake flour, 5 eggs, 350 g sugar, grated zest of one untreated lemon, or if unavailable, lemon essence, 350 g almonds, 1 teaspoon baking powder

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