Cantucci
By: Patricia Turo
Published: Friday, January 8, 2010 - 12:50pm

Ingredients




3 cups all purpose flour
1 cup brown sugar
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking powder
1 1/2 cups roasted almonds, cut in half
2 eggs
1/4 cup warm water
 cup oil
1 egg, beaten
2 tablespoons water

Preparation

1 Place the almonds on a cookie sheet and place in a 400ºF oven for 15 minutes. Shake the pan several times to turn the nuts so they cook evenly. Let the almonds cool. Cut the almonds in half. 2 In large mixing bowl, place the dry ingredients and toasted almonds. Make a well in the center and combine the remaining wet ingredients (water, oil and eggs). Oil your hands to mix the dough. Place the dough onto a floured board and work until completely combined. The dough will be sticky to work with. Refrigerate for one hour. 3 Make loaves about 14” long and 2” wide, and place them on a lightly greased  or parchment paper-lined baking sheet. Brush the loaves with the egg wash and place them in a 350ºF oven for 25 minutes or until lightly browned. Let cool and slice on a diagonal 1” apart. 4 To freeze, do not slice but wrap the whole logs tightly in plastic wrap. Slice the logs when you are ready to serve them. They can be frozen for up to 2 months. 5 Note:  Cantucci are not doubled baked.

About


Cantucci originated in the Tuscany  They are can be found in every pasticceria in the Tuscany. Cantucci are eaten with a glass of “Vin Santo” a sweet wine.