Cantucci are almond biscuits originally from Tuscany but are now found throughout Italy and are also well known abroad for their particular shape. This version is particular, gluten-free and sugar-free in order to make them even healthier and also suitable for those who need to control their glycemic load.
Ingredients for 20 biscuits
- 100g of whole toasted almonds
- 200g of very fine almond flour
- 1 or 2 teaspoons of Stevia powder (if you like it sweeter increase)
- 1 pinch of salt
- 7g of yeast
- 1 egg
- 10ml of vanilla extract
Preparation:
- Preheat the fan oven to 165°
- Mix all the ingredients well and then add the egg.
- Knead well and then form a long, narrow dough
- Bake for 25 minutes then leave to cool for an hour
- Take the long loaf and cut it diagonally into about 20 slices of equal thickness
- Bake again at 160° for 15 minutes
- Let them cool and then store them in an airtight container.
Variants:
You can use other dried fruit such as pistachios instead of almonds (or half and half) or for a more delicious version you can wait for them to cool down and then dip them in half melted dark chocolate
