Traditional Cantucci from Prato
Ingredients (for about 40 pieces)
280 of Type 0 Manitoba flour | W 350
150 g of granulated sugar
130 g of almonds with the skin
Grated zest of an orange
Grated zest of a lemon
1 teaspoon of baking powder
1 pinch of salt
First, mix the eggs, sugar, citrus zests and a pinch of salt with a fork, then add the flour and the sifted yeast. At this point, knead until the mixture is smooth and homogeneous, add the almonds and knead again, then divide the mixture in half and form two loaves of about 3/4 centimeters in diameter. To have a perfect shape, it is important not to flatten the loaf.
Bake the two loaves at 180° for about 15/18 minutes in the middle of the oven, then slice them into biscuits about 1.5 centimeters thick and turn them upside down. Cook for 4/5 minutes on one side, turn them over and cook for another 4/5 minutes on the other side.
Once ready, let them cool.
In collaboration with The Diary of Sonia