Crispy crackers with almonds
Very tasty Italian type of cookies, common in Tuscany! This dessert is perfect for a festive table, serving it according to the Italian tradition with coffee or wine, as well as for a morning tea party. The recipe for cantucci was invented back in the Middle Ages, when Italian sailors from Genoa, Verona, Pisa traded with the entire Mediterranean.
Sailors needed something to feed, and the bread quickly spoiled, so that’s when they came up with a recipe for these delicious “underwater diving”, which were not only tasty, but also useful. Cookies can be stored for 3-4 months. Here comes the recipe for a treat.
Prescription Italian cantucci (30 pcs.):
265 g. flour0
.5 g. loosening agent1
g. butter30 g.
p.l. vanilla sugar, vanilla
g. Marsala wine or any other liqueur-wine
In a separate container, mix the egg and sugar with a whisk and add a pinch of salt. It can be mixed with either a spatula or a whisk, no mixer is required.
Add flour and dough loosener, a pinch of vanilla.
Add room temperature butter to the mixture and hand-mix the dough well. We’ll add an orange zest, Marsala wine and almonds. Mix gently so that the almonds are evenly distributed in the dough. If the dough sticks to your hands, add a little flour.
The ready-made dough is divided into two parts, from which we form three sausages.
We cover the baking sheet with parchment paper, oiled with vegetable oil. Lay out the sausages and lubricate them with whipped yolk, diluted milk or water.
We send sausages to the heated oven up to 190 degrees for 20 minutes.
We take out the apron from the oven and cut each sausage into pieces with a knife. Send the sliced pieces back to the oven for 7-8 minutes.
Take the cookies out of the oven and let them cool down. Serve with tea, coffee, milk or wine.
Enjoy your meal!