Walnut Cantucci

I can provide you with the recipe for making delicious walnut cantucci.

Ingredients

• 250 grams of flour
• 200 grams of sugar
• 100 grams of shelled walnuts
• 2 whole eggs
• 1 egg yolk
• 1 teaspoon of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (organic)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the flour with the sugar, baking powder, and pinch of salt.
3. Add the eggs and egg yolk, then start kneading until you get a homogeneous mixture.
4. Add the walnuts, previously coarsely chopped, and the grated lemon zest.
5. Work the dough until the walnuts are well distributed inside.
6. Divide the dough into two or three parts, forming long, flat loaves about 5 cm wide.
7. Place the loaves on a baking tray lined with parchment paper, making sure to leave a bit of space between them as they will swell during cooking.
8. Bake for about 15-20 minutes, or until the loaves become golden.
9. Remove the loaves from the oven and, while they are still warm, cut them into diagonal slices about 2 cm thick.
10. Arrange the cantucci back on the tray, with the cut side facing up, and bake again for about 5-10 minutes per side, until crispy.
11. Remove from the oven and let cool completely on wire racks.

These crunchy cookies are perfect for dunking in Vin Santo or other dessert wines. Tuscan tradition sees cantucci served with this distinctive wine, but you can also try them with other drinks or enjoy them alone as a snack.

Curiosity

Cantucci, also known as Prato biscuits, are originally from Tuscany and are known all over the world. Traditionally, they are prepared with almonds, but the addition of walnuts offers a pleasant variation on the theme. Moreover, they keep well for a long time if stored in a tin box, making walnut cantucci an excellent choice for extended breakfasts or snacks.