Description
The most famous sweet pastries of Prato already in the 16th century was cantucci. Cantucci – almond biscuits are more like crackers with whole kernels of almond.
Ingredients
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Flour
250 g
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Sugar
150 g
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Almonds
150 g
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Chicken egg
2 piece
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Butter
30 g
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Honey
1 tsp
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Anis
10 piece
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Leavening agent
5 g
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Salt
1 pinch
Cooking
Sugar and eggs, beat, add the melted butter. Sift flour, add baking powder, salt, anise and gradually add to egg mixture. And finally add the almonds. Shape the dough and put in fridge.
Then cut into two parts and form loaves.
Bake at 180*C for 30 minutes. the Loaves should be lightly browned.
Take out the cakes from the oven, cut it into pieces with a slight slope, and again put into the oven for 10 minutes. The knife must be sharp.
Lay out on a towel and allow to cool. They should dry out. Cantucci is a popular biscuit-croutons are encouraged to apply, according to tradition, with dessert wine. Well, we, as usual will be served with tea.
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