Chestnut Flour Cantucci with Almonds and Chocolate
- Vegetarian
- Energy Kcal 79
- Carbohydrates g 10.7
- of which sugars g 6.5
- Protein g 1.5
- Fats g 3.3
- of which saturated fat g 1.14
- Fiber g 1.2
- Cholesterol mg 12
- Sodium mg 5
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 40 pieces
- Cost: Average
PRESENTATION
Chestnut flour cantucci with almonds and chocolate? Honestly, they're a fun twist on the classic Italian chestnut cookies you'll find in Tuscany, especially around Prato. These twice-baked biscotti are famous for their crunchy texture—perfect for dipping. Traditionally, folks in Tuscany end a meal with these and a small glass of vin santo, the local dessert wine.
And listen, what's really cool about this version is how the chestnut flour adds an earthy, almost sweet flavor that just fits right into the autumn vibe. The mix of almonds and chocolate inside gives you that old-school chestnut flour cantucci feel but with a bit more richness and a tender bite here and there. Seriously, you can't go wrong.
Prato’s take on cantucci is all about using what's fresh and local—chestnut flour is a big deal when the weather turns cool. And regional spins are pretty common, too. You’ll see everything from savory gorgonzola cantucci at holiday tables to variations stuffed with dried fruits or citrus peel.
This almond chocolate biscotti version really brings out the best of both worlds with a touch of something new. And here's the thing, even the way people enjoy these cookies has its own rhythm. Some go traditional with vin santo, but others like to have them with spiced teas, like cinnamon or orange-infused tea, which makes the aroma of the cookies even more inviting.
That warm, moist center dotted with chocolate and crunchy almonds just feels like a treat made for sharing. Whether you’re after a gluten-free cantucci recipe or just want to try something different, these homemade Italian chestnut cookies keep things interesting.
In Tuscany, baking these is more than just making dessert—it’s about connecting with friends and family. And you know what? It gives you something to look forward to at the end of a meal. Pretty much. Every bite gives you a little taste of autumn, tradition and that easygoing Tuscan spirit. Enjoy them with friends over a leisurely afternoon chat, and you’ll really appreciate the richness of Tuscan baking culture. For sure.
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- INGREDIENTS
- Ingredients for about 40 pieces
- Chestnut flour 2 cups (200 g)
- Type 0 flour 0.8 cup (100 g)
- Eggs 2 - medium
- Sugar 0.6 cup (120 g)
- Almonds 0.7 cup (100 g)
- Dark chocolate chips 3.5 oz (100 g)
- Butter 1.1 oz (30 g) - melted
- Orange peel 1
- Baking powder 1 tsp
How to prepare Chestnut Flour Cantucci with Almonds and Chocolate
In a bowl, pour the 2 whole eggs together with the sugar 1, then work them with a whisk for 2-3 minutes (2-3).
Add the melted butter 4 and beat again until you get a frothy mixture 5. Add the grated orange zest 6,
the chestnut flour 7 and all-purpose flour 8. Then add the baking powder 9,
mix with a fork 10 and add both the chocolate chips 11 and the whole unpeeled almonds 12.
Mix again 13 and if necessary add more all-purpose flour, then transfer the mixture onto a lightly floured surface 14 and compact it with your hands 15.
Then divide the dough into 3 parts 16 and shape each portion into a sausage about 10 inches long (17-18).
Arrange them on a baking sheet lined with parchment paper, spacing them apart 19. Bake in a static oven at 356°F for 20 minutes on the middle shelf, then take them out 20 and wait a few minutes. When they are not hot, transfer the first log onto a cutting board and cut it into oblique slices about 0.6 inches thick 21.
place the cantucci back on the baking sheet 22 and bake them again for another 5 minutes. Then take the cookies out 23 and let them cool before serving 24.