Cantucci, like a holiday feeling…

Horror has once again struck France.
In writing these words, I have a sincere thought for all the victims and these children who are added to an already far too long list.

Tomorrow we go on vacation. And it is precisely in Nice that these begin. The heart is gone and I think that unfortunately we will not visit the city of Nice this time. But, there are plenty of other beautiful places to discover in the region.
After, it is in Italy that we leave, in Tuscany then in Veneto.
Of course, before leaving I closely studied all the essential specialties of these regions. One thing is for sure, we are going to enjoy…

Flipping through the latest issue of Saveurs, I couldn’t resist the urge to make cantucci like those of Laura Zavan. A real taste of the holidays! These crunchy cookies, rich in almonds and delicately flavored with candied lemon, were a huge hit with me. Dipped in coffee, they are absolutely irresistible.
To do again on my return to dip them this time in a small glass of Vin Santo that I will not fail to slip into my luggage.


350g brown sugar
4 eggs
500g T55 flour
1 level tsp baking powder
1 pinch of salt
35g candied lemon purée
350g whole almonds
1 egg yolk

Preheat the oven to 180°C.

Combine brown sugar and eggs.
Add the flour, baking powder, salt and candied lemon purée.
To mix together.
Add the almonds and continue mixing until you get a fairly soft ball.

Lightly flour the work surface then divide the dough into three.

Shape three sausages of about 30/35 cm and place them on a baking sheet.
Brush with the egg yolk slightly diluted with a trickle of water.

Bake for about 30 minutes.

Lower the oven temperature to 160°C.

Leave to cool slightly, then cut biscuits 1.5 cm thick on the bias. Use a large, sharp knife.

Place the cookies directly on the oven rack and return to the oven for about 15 minutes.

Store in an iron box.

To finish: my candied lemon purée comes from cruzilles. It is a wonder to use in many desserts and pastries. I am absolutely a fan! Unfortunately, this is a product that can only be found on their store reserved for pros.
It is always possible to puree strips of candied lemon. You will see, thehe little taste given to cantucci is wonderful.

Alternatively, you can also use the zest of an organic lemon.

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