Tuscan Cantucci di Prato by @federicofusca

1h
Medium

1 serving

🍬

400 g

Sugar

🌾

600 g

Flour

🥚

4 large eggs

Eggs

🧈

120 g

Butter

🌰

220 g

Almonds

🧂

0.3 g

Salt

🍞

14 g

Yeast

🥚

1 egg

Egg

🍫

200 g

Dark Chocolate

🥛

200 ml

Cream

Preparation Steps

  1. Step 1/17

    Preheat the oven to 170°C (340°F) and line 1 baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/17

    Melt the 120 g unsalted butter, then let it cool until just warm.

    unsalted butter
    🍲saucepan

  3. Step 3/17

    Combine 600 g type 00 flour, 400 g granulated sugar, 14 g baking powder, and the pinch of salt in a large mixing bowl.

    type 00 flour
    granulated sugar
    baking powder
    salt
    🥣large mixing bowl
    🥄wooden spoon
    ⚖️kitchen scale

  4. Step 4/17

    Add 4 eggs and the cooled melted unsalted butter to the dry ingredients.

    eggs
    unsalted butter
    🥣large mixing bowl

  5. Step 5/17

    Mix the ingredients with a wooden spoon until a rough dough forms.

    🥣large mixing bowl
    🥄wooden spoon

  6. Step 6/17

    Knead the dough by hand on a clean work surface until smooth and homogeneous.

  7. Step 7/17

    Knead 220 g whole almonds into the dough until they are evenly distributed.

    whole almonds

  8. Step 8/17

    Divide the dough into 2 long logs and place them apart on the lined baking sheet.

    🍪baking sheet

  9. Step 9/17

    Brush the surface of both dough logs with the egg wash.

    egg wash
    🖌️pastry brush

  10. Step 10/17

    Bake the logs at 170°C (340°F) for 25 min until lightly golden and firm.

    🍪baking sheet

  11. Step 11/17

    Transfer the baked logs to a cutting board and cool them for 10 min until safe to handle.

    🪵cutting board

  12. Step 12/17

    Slice the logs diagonally into 1.5 cm (0.6 in) thick cantucci using a serrated knife.

    🔪serrated knife
    🪵cutting board

  13. Step 13/17

    Arrange the sliced cantucci cut-side up on the baking sheet and bake for 5 min to dry and crisp them.

    🍪baking sheet

  14. Step 14/17

    Finely chop 200 g dark chocolate and place it in a heatproof bowl.

    dark chocolate
    🔪serrated knife
    🪵cutting board
    🥣heatproof bowl

  15. Step 15/17

    Heat 200 ml heavy cream in a saucepan until it reaches a gentle boil.

    heavy cream
    🍲saucepan

  16. Step 16/17

    Pour the hot heavy cream over the dark chocolate and stir until a smooth glaze forms.

    heavy cream
    dark chocolate
    🥣heatproof bowl
    🥄wooden spoon

  17. Step 17/17

    Cool the cantucci on a wire rack and serve them dipped in the dark chocolate glaze.

    🧊wire rack
    🥣heatproof bowl

Composition

Ingredients

Types

Eggs, Seasonings, Chocolate

Ingredients

Sugar, Flour, Eggs, Butter, Almonds, Salt, Yeast, Egg, Dark chocolate, Cream

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

370 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 52g, Sugars: 32g, Fat: 17g, Saturated fat: 7g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 2.4mg, Potassium: 220mg, Sodium: 85mg, Magnesium: 58mg

Vitamins

Vitamin E: 3.1mg, Vitamin B2: 0.18mg, Vitamin B12: 0.18mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

large mixing bowl, wooden spoon, kitchen scale, baking sheet, parchment paper, pastry brush, serrated knife, cutting board, saucepan, heatproof bowl, wire rack

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Cookie, Pastry

Occasions

Christmas, Holiday, Afternoon tea, Coffee break

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Crunchy, Crisp, Crumbly, Creamy

Flavors

Sweet, Nutty, Chocolatey, Buttery, Roasted

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 7 days (Store plain cantucci in an airtight container,Keep away from heat and humidity,Store the chocolate glaze separately), fridge : 5 days (Refrigerate the chocolate glaze in an airtight container,Bring the glaze to room temperature or warm gently before serving), freezer : 2 months (Freeze completely cooled plain cantucci in a freezer-safe airtight container,Do not freeze the prepared chocolate glaze)