Cantuccini: The Snack of the Romans
To me, cantuccini are quintessentially Italian biscuits, heavenly when paired with an aged Vin Santo or a freshly brewed cup of espresso.
Twice baked to achieve their signature crunch, cantuccini are celebrated for their longevity, created by the Romans for their army rations as they were almost non-perishable and could be transported easily.
The origins of the name derivative vary; some claim that it comes from the Latin word “cantellus”, referring to a segment of bread; others say that it evolved from the word “canto”, meaning ‘corner’ or ‘small part’. With the fall of the Roman Empire, the biscuits disappeared from historical record until re-emerging once again in Tuscan bakeries in the mid 16th century, even making their way to the table of the Medici family. Since then, the biscuits have been helping to keep the Tuscan economy afloat, reaping almost over 30 million Euros worth of sales annually.
With my Italian roots, I was introduced to cantuccini at a young age, annoyed that I was unable to quite get my milk teeth through them. In time, equipped with stronger teeth and an appreciation for Italian wine and coffee, I grew to love cantuccini and was inspired to make some of my own.
The following recipe is an adaptation of Delia Smith’s which I’ve always returned to, despite trying various methods over the years. They even won the approval of my dad, an unofficial cantuccini connoisseur, who now grudges buying the shop bought version. I’ve made them more times than I can remember, so I’ve complied some helpful tips and tricks below I’ve learned along the way.
Which kind of baking tray should I use?
A thin, metal baking tray is best to allow proper cooking of the cantuccini. Make sure the tray is at least 30cm in length or longer as the dough will be rolled out into a log for the first bake.
How do I cut the cantuccini?
I’ve seen recipes which insist you cut the log whilst it’s still hot, but I find that allowing them to cool completely is best. Any time I’ve cut it hot, it’s crumbled before my very eyes, creating disjointed and broken biscuits. I suggest using a very sharp, serrated knife so you can achieve lovely whole cantuccini. Make sure to cut them at an angle of about 1cm thickness on a clean chopping board. It might be worth investing in a separate chopping board for this, as even a freshly cleaned board can still harbour unwanted scents and flavours from previous cooking preparation.
Oven temperature
In my recipe, I recommend initially 150c, then 130c fan for the second bake, but you should keep a good eye on them. They should be baked for half an hour but check them after fifteen minutes to make sure they aren’t browning too quickly and reduce the temperature slightly if they are. I’ve worked with quite a few ovens over the years and it’s certainly a trial-and-error process for both fan and gas versions.
Variations on the classic
Homemade cantuccini allow for some great experimentation – I’ve found that the addition of orange or lemon zest is a subtle, yet great elevation, but you can go even further than this: try different nuts, chocolate, dried fruit, or alternative extracts.
How should I store them?
As evidenced by the Romans, these biscuits last an incredibly long time, but you should keep them in an airtight jar or a bag to keep them fresh. I once made a batch for my dad which he threw into his golf bag and forgot about (how rude) and months later he was excited to rediscover them, just as tasty as the day they were made.
Whether you are already a fan of cantuccini or if this is the first of you hearing about them, I invite you to follow this recipe and leave me a review down below.
Cantuccini
Equipment
- 30cm Baking Tray
- 1 Sharp Serrated Knife
- Baking Paper
- 1 Clean Cutting Board
Ingredients
- 110 g plain flour
- 3/4 level teaspoon baking powder
- A pinch of salt
- 25 g ground almonds
- 50 g whole almonds skins on
- 75 g caster sugar
- 1 large egg lightly beaten
- Dash of almond extract
- Zest of an orange
Instructions
- Preheat the oven to 170℃ gas oven/150℃ fan, gas mark 3. Line a baking tray measuring at least 30cm in length with parchment paper.
- Sift the plain flour, baking powder, and salt into a medium mixing bowl. Add both almonds and the sugar and stir to combine.
- In a separate bowl, beat the egg lightly with the almond extract and orange zest. Add this to the dry mixture and combine first with a spoon. As the mixture comes together, use your hands to form a dough.
- Roll the dough into a log measuring about 28cm long. Bake it near the centre of the oven for 30 minutes and remove. Reduce the oven to 150℃/130℃ fan, gas mark 2.
- Allow to cool completely before cutting into 1cm slices with a serrated knife. Place the slices on the baking tray once again and bake for a further 30 minutes or until a pale golden brown.
- Cool completely on a wire rack and transfer into an airtight container. Cantuccini have a great shelf life, but they’ve never lasted long enough in my household to test their longevity!
Notes
I’ve seen recipes which insist you cut the log whilst it’s still hot, but I find that allowing them to cool completely is the best. Any time I’ve cut it hot, it has crumbled before my eyes, creating disjointed and broken biscuits. I would suggest that you use a very sharp, serrated knife so you can achieve lovely whole cantuccini. Make sure to cut them at an angle of about 1cm thickness on a very clean chopping board. It might be worth investing in a separate chopping board for this, as even a freshly cleaned board can still harbour unwanted scents and flavours from previous cooking preparation. Oven temperature
In my recipe, I recommend initially 150c, then 130c fan for the second bake, but you should keep a good eye on them. They should be baked for half an hour but check them after fifteen minutes to make sure they aren’t browning too quickly and reduce the temperature slightly if they are. I worked with quite a few ovens over the years and it’s certainly a trial-and-error process for both fan and gas versions. Variations on the classic
Homemade cantuccini allow for some great experimentation. Unless you live nearby a fancy deli, generic versions of cantuccini available in supermarkets only contain almonds. I’ve found that the addition of orange or lemon zest is a subtle, yet great elevation, but you can go even further than this: try different nuts, chocolate, dried fruit, or alternative extracts and get creative in the kitchen. Cantuccini are very versatile and forgiving, so long as you don’t add any extra moisture, like water or oil. How should I store them?
As evidenced by the Romans, these biscuits last an incredibly long time, but you should keep them in an airtight jar or a bag to keep them fresh. I once made a batch for my dad which he threw into his golf bag and forgot about (how rude) and many months later he was elated to rediscover them, just as tasty as the day they were made.
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Watch the process here:
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