bold: (|Item Code :) M401
bold: (|Weight :) 500 gr
bold: (|Expiry :) 6 months
bold: (| Storage:) Keep in a cool and dry place
bold: (| Ingredients:)
iden: (| Almonds 20%, egg, egg yolk, milk, honey, ammonium hydrogen carbonate, salt, flavorings.)
bold: (| Characteristics :)
iden: (| The recipe for the cantucci was handed over by the cooks of the Medici Court, who had obtained it from the pastry chefs arrived in Tuscany in the wake of Isabella d'Este stay towards the end of the 15th century, during a Florentine stay of the noblewoman on the occasion of one of her pilgrimages to Rome to visit the Pope.
The cantucci are obtained by cutting transversely some loaves of pastry filled with almonds. The biscuits obtained are crunchy and golden on the outside in the part corresponding to the cut, you can see the characteristic section of almonds, with which they are richly stuffed.
The dough is made by mixing eggs with sugar and incorporating thenflour; once a homogeneous mixture is obtained, the almonds are added. The dough is then worked with the hands up to obtain loaves from 30 to 50 cm and about 3 cm width, which are then placed on baking trays. Once brushed with beaten egg, they need to bake in the oven for about 20 minutes. While the loaves are still hot, they are cut transversely.
Although they are free of preservatives and stabilizers, cantucci can be kept for a long time because they are very dry and crunchy. They are excellent with any dessert wine, but especially soaked in Tuscan "vin santo". If you have ever stayed in Tuscany for holidays, this was probably one of the desserts you have encountered.)