In breve
The dish in short
- Wheat flour, whole unpeeled almonds, sugar, eggs, butter and wildflower honey, with a raising agent: no other nuts, spices, oils or additives.
- Almonds make up at least 17% of the dough and 20% of the baked biscuits; butter is the only fat.
- Shaped into logs, glazed and baked for up to 40 minutes, then cut across on a slant.
- Each piece at most 10 cm long and 15 g in weight; a second bake of up to 20 minutes dries them further.
- Kept dry in a closed tin, and traditionally dipped in vin santo to soften them.
Il video, Firenze, Toscana
Cantucci toscani
The video: Tuscan almond biscuits
Tuscany's almond biscuits, protected since 2016: a dough of wheat flour, whole unpeeled almonds, sugar, eggs, butter and honey, baked in logs and cut on a slant as their PGI specification sets, then dried in the oven a second time. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 90
- Hands-on
- 33 min
- Cooking
- 57 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
