The Cantuccini di Prato recipe

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The Cantuccini di Prato recipe belongs to the Tuscan tradition so much so that it has obtained the IGP mark ( protected geographical identification ) and is therefore famous all over the world.

The recipe of cantuccini di Prato consists of a sweet dough made of eggs, flour, sugar, butter and almonds that takes its name from the city from which it was born, Prato.

In Tuscany, in fact, when a guest arrives it is a good rule to welcome him by offering him cantuccini wet with vin santo ( sweet liqueur wine), which he will appreciate pleasantly.

As for the period in which the cantuccini begin their appearance is the 1500 period in which they were highly appreciated by the court of the Medici.

Initially, the preparation of cantuccini did not involve the use of dried fruit, are from 1900 this ingredient will appear in the recipe.

Today we can choose to prepare cookies Prato using as an alternative to almonds hazelnuts and chocolate drops if you want.

For storage, cantuccini can also be stored for 30 days provided they are closed in airtight containers.

RECIPE FOR 40 CANTUCCINI:

• 4 eggs at room temperature + 1 egg yolk for brushing
• 300 gr. of granulated sugar
• 600 gr. of flour 00
• 100 gr. of butter
• 2 sachets of baking powder
• 1 pinch of salt
• 300 gr. of almonds or hazelnuts
• 10 gr. of vin santo or the grated rind of an orange

PREPARATION

Turn on the oven and bring it to a temperature of 160 ºC. in ventilated mode.
Melt the butter in a saucepan over very low heat and then set aside.
Now take the eggs and separate the egg whites from the yolks.
In a bowl, pour the egg whites and a pinch of salt, begin to whip with the help of whips.
Now you can add the sugar, the yolks, the melted butter, the vin santo, half flour and finally the bags of yeast and knead.
Once you have absorbed the flour, you can add the remaining together with the almonds continuing to knead.
Now you can 3 loaves of dough about 4 cm wide and high.
Take a baking sheet and line it with parchment paper.
Place on the dough strands spaced between them and with a brush you brush the surface with an egg yolk.
Them cook for 15 minutes.
After the cooking time has elapsed, remove the baking sheet from the oven and in the meantime lower the temperature of the oven bringing it to 90 ºC. .
Now, with the help of a knife, make cuts of 2cm. diagonally on each strand in a decisive way.
Spread the cut pieces of loaf on the baking sheet and biscuit them.
Then, put the pan back to dry in the middle of the oven for another 60 minutes.
Turn off the oven and let them cool inside by keeping the door half open.