Cantucci Toscani


500g/17.5oz flour + if needed
1 tsp of orange zest
1tsp of honey
250g/8,75oz almonds
250g/8,75 caster sugar
100g/3.5oz butter
6 eggs (4 eggs and one yolk for the dough, a egg to brush the cookies)
4g/0.14oz yeast
1 pinch of fine salt

Place the almonds on a baking sheet and toast them for a few minutes in the oven at 190 degrees. In a large bowl put the four whole eggs, egg yolk, salt, orange zest, honey and sugar. Fit very well with a whisk until mixture is puffed and fluffy. Combine melted butter, mix well, then pour the flour sifted with baking powder and mix everything well. Add the almonds, transfer the dough onto a floured surface and compact it with your hands until you have some sort of ball. Divide it into two or three parts of equal size, depending on the desired size of the corners. Get two or three long loaves about 30 centimetres, transfer to a plate lined with baking paper, brush with slightly beaten egg and cook for twenty minutes at 190 degrees. Remove from oven, cool and cut them to get some cookies of about 1-1,5 cm. Place them back on the plate and bake at 170 degrees for 10-15 minutes. Let them cool before serving. They can be conserved several days in a tin box.
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!