Cookies with almonds

Do you know what cantucci are? They are typical Italian biscuit from Tuscany, we used to dip them in wine called Vin Santo. This is a recipe for the preparation of a similar kind of cookie, more friable and softer then cantucci.


  • 2 cups of wheat flour
  • 1 cup of sugar
  • a pinch of salt
  • 2 eggs
  • 2 teaspoons of baking powder
  • some tablespoons of rhum
  • 1 cup of almonds, not peeled


In a bowl join together flour, sugar, salt and the eggs and mix well. After that add some tablespoons of rhum and the baking powder. Mix everything well, obtaining a smooth compound. Last dice almonds into little pieces and add them into the bowl. If the compound is too liquid, add some flour, if it’s too hard add some rhum. The pastry needs to be as solid as any pastry for cookies. When you have done, pour the pastry on a pan, formerly cover with “paper for oven”, I don’t know if you understand, it is a wax paper used for cooking. Whatever, made cylinders with 1 inch and a half of width. Then put the pan in the oven, preheat, and cook them for 25-30′ at 203┬░F. When the cylinders are browned, pull them out the oven and chill them a little while. Cut the cylinder with a oblique angle, to obtain slices of 1 inch of thickness and put your cookies on another pan and bake for 10′, turning the biscuits to the other side after 5′. When the cookies get golden pull them out and wait until they get cold.

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