Auntie’s Cantucci Cookies | Dairy-free

This is my auntie’s recipe for the classic Cantucci cookies. Follow these simple instructions to get that crunch!

Per la ricetta in ITALIANO, clicca QUI!

Definitely one of my absolute most favorite cookies, the Cantucci are famous all over the world for their flavour and crunch!

Typically served with vin santo, they are a classic to serve at meal-end.

Here on the blog I have shared with you several different recipes (some fit, some not), which I all adore. This one is my auntie’s and is certainly one to save!

Ingredients:

  • 160 g cake flour (type 00)
  • 62 g cornstarch
  • 65 g vegetable oil
  • 1 egg
  • 125 granulated white sugar
  • a pinch of salt
  • 1 tsp baking powder
  • 100 g toasted almonds
  • 100 g dark chocolate chips (optional)

In a bowl whisk together oil, sugar and egg, add the dry ingredients and give it a stir, then add the roasted almonds and chocolate chips (if using).

You should get a soft but not sticking batter. Divide it in 2 parts and roll each into a log and bake in preheated oven at 180 C until they get a golden color (about 30 min).

Remove from the oven and allow to cool down. When the logs are cool, use a sharp knife to cut them at an angle into slices about 1 cm thick. Place the cookies on the pans, cut sides down and bake at 150 C for 30 minutes or until nice and golden.

These crunchy cookies will keep for up to one week in a tightly-covered tin. Serve with Vin Santo, coffee, or tea.

If you make this recipe, tag me on IG @the_fit_mediterranean

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.