Cristina's Cantucci

Cristina's family recipe for Cantucci is the real deal. Sweet or savoury. Both recipes below:

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Ingredients for traditional Cantucci: 

350 g Flour 

120g Sugar

40g Butter

2 Eggs

1 tsp Cream of Tartar

1/2 tsp Bicarbonate soda 

1 ts Vanilla extract

100g Almonds

50g Milk

1 pinch of salt

1 Yolk and 1 tbsp Milk

Sugar to sprinkle

Method

Mix the flour with the cream of tartar, baking soda, sugar, vanilla and salt. Work the butter into the mix then add the eggs and eventually the milk. Combine into a dough then knead in the almonds. 

Form the dough into a ball.

Line a baking tray with baking parchment and preheat oven to 160 C.

Cut dough into 3 pieces and shape each into a 25cm cylinders. 

Arrange the cylinders on a baking tray, leaving enough space for them to spread whilst cooking. 

Whisk the egg yolk with 1spoon of milk and use the mixture to brush the  cylinders. Sprinkle with sugar.

Bake in preheated oven for 25 to 30 minutes.

Allow the cylinders to cool completely, ideally bake at night and slice in the morning.

Cut the cylinders into 1cm slices, lay them on a baking tray and bake for another 2 hours at 100C; keep the door of the oven slightly open with a wooden spoon.

Cool completely and store in an airtight container.

Ingredients for savoury Cantucci: 

350 g Flour 

2 tbsp Sugar

40g Butter

2 Eggs

1 tsp Cream of Tartar

1/2 tsp Bicarbonate soda 

50g chopped sun-dried tomatoes 

50g chopped olives

100g Almonds

50g Milk

1tsp of salt

Follow the same method outlined for traditional Cantucci. Serve with Chilli jam and cheese!