Tuscan cantucci biscuits
200 g “zero km” plain flour – from the Molino Bardazzi mill
75 g wholemeal flour from 100% Italian stone-ground soft wheat –
75 g wholemeal flour from stone-ground oats – Almaverde Bio
280 g granulated sugar
3 whole eggs
80 g softened butter
150 g of whole almonds (with skin)
40 g pine nuts
50 g raisins soaked in brandy
grated rind of 1/2 an organic orange
1/2 vanilla pod
a pinch of salt
At least an hour before starting to make the cantuccini biscuits, take the butter out of the fridge, so that you can use it at room temperature, and soak the raisins in water or brandy.
Beat the eggs with the sugar. Sift the three types of flour and them to the egg mixture along with a pinch of salt.
Add the softened butter to the mixture, along with the whole almonds, pine nuts, raisins (well squeezed), orange peel and the vanilla pod.
Mix all the ingredients together well and, with the resulting dough, form 4/5 little loaves, at least 3-4 fingers wide. Place them on the dripping-pan covered with oven paper.
Cook at 200 °C for about 15 minutes.
Take the little loaves out of the oven and cut them to obtain the classic cantuccini biscuits. Once cut, place the cantuccini biscuits onto the dripping-pan and put them back into the oven for about 10 minutes at 150 °C to toast them, or “bake twice” (meaning of the word biscuit) to make them crumbly and crisp.