This recipe for Prato’s Cantuccini comes straight from the precious kitchen notebook of our mentor and teacher: the legendary and unsurpassed “Mamma Marcella“. Whatever Mamma Marcella touches becomes simply fantastic and these Prato’s Cantuccini with their fast and easy recipe are the proof!
To prepare them, you’ll need:
First, toast the almonds for at least 10 minutes in a preheated oven at 180°C.
Then, make the classic “fountain” with the flour and at the center put all the other ingredients. Mix quickly and add the freshly roasted almonds. These cookies do not require much processing.
Make some small loaves and arrange them on a baking sheet with parchment paper. Brush them with the beaten egg.
Bake at 180°C for 20-25 minutes, for a perfect success the oven should already be at room temperature when you put the loaves of biscuits in.
Cut the biscuits in the traditional manner, that is sideways, and put them again in the oven with the cut end facing upward for 5 minutes so that they finish toasting … if you can resist, let them cool before eating them all !!
If you want to keep them or give them as present, put them in bags while they are still hot to preserve the aroma!
Italian