Cantucci with chocolate chips and hazelnuts

The cantucci with chocolate chips and hazelnuts are a delicious variation of the traditional Tuscan recipe. The addition of chocolate and hazelnuts makes these cookies particularly indulgent. Here is the recipe.

Ingredients

• 250 g of all-purpose flour
• 200 g of sugar
• 100 g of toasted hazelnuts
• 100 g of chocolate chips
• 2 whole eggs + 1 yolk for brushing
• 1 teaspoon of honey
• 1 pinch of salt
• 1/2 packet of baking powder
• Grated zest of 1 lemon (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Lightly toast the hazelnuts in the oven for about 5-10 minutes, then let them cool.
3. In a bowl, mix the flour with the sugar, baking powder, and a pinch of salt.
4. Add the eggs and honey to the bowl with the dry ingredients and start to knead.
5. Incorporate the toasted hazelnuts and chocolate chips into the dough. If desired, you can also add the grated lemon zest to give a fresh aroma to the biscuit.
6. Knead until you get a homogeneous mixture and form long, flat loaves of dough, about 4 cm wide.
7. Brush the surface of the loaves with the beaten egg yolk.
8. Place the loaves on a baking tray lined with parchment paper and bake for about 15-20 minutes until golden brown.
9. Remove the loaves from the oven and let them cool for a few minutes, then cut them into diagonal slices about 2 cm thick.
10. Place the cut biscuits back on the tray and bake them for another 5-10 minutes per side, until they are crunchy.
11. Let the cantucci cool completely before serving.

Interesting Facts

Cantucci, also known as Prato biscuits, are traditionally made with whole almonds and are often accompanied by Vin Santo for the classic “dip”. By adding chocolate chips and hazelnuts, you create a more modern and undoubtedly appetizing variant. According to some, the name “cantucci” comes from the Latin “cantellus”, which means “little piece” or “slice”, precisely for the characteristic sliced shape that these biscuits acquire in their traditional two-stage cooking method.