Cantucci with Chestnut Flour, Almonds, and Chocolate

Cantucci with chestnut flour, almonds, and chocolate are a delicious variation of the traditional Tuscan biscuits. Here is the recipe to prepare them.

Ingredients

• 100 g of chestnut flour
• 150 g of all-purpose flour
• 100 g of sugar
• 100 g of whole almonds
• 50 g of dark chocolate, chopped
• 2 whole eggs
• 1 egg yolk (for brushing)
• 1 pinch of salt
• 1 teaspoon of baking powder
• 1 lemon (zest grated)
• 1 tablespoon of honey

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the flours with the sugar, baking powder, and salt.
3. Add the eggs and honey and start to knead until you have a homogeneous dough.
4. Fold in the almonds and dark chocolate chunks, and the grated lemon zest.
5. On a pastry board, form the dough into two or three long, rather flat loaves.
6. Place the loaves on a baking sheet lined with parchment paper and brush them with an egg yolk.
7. Bake for about 20-25 minutes or until the loaves are golden.
8. Remove from the oven and let cool for a few minutes, then cut into diagonal slices about 1-2 cm thick.
9. Arrange the cantucci slices on the baking sheet and bake again for 10-15 minutes, until they become crispy.

Curiosity

Cantucci, also known as Prato biscuits, are famous for being served at the end of a meal along with a glass of Vin Santo, into which the biscuits are dipped before eating. This variant with chestnut flour makes them particularly suitable for the autumn and winter months, offering a more rustic and enveloping flavor.