Savoury cantucci biscuits are very tasty appetizers, made with a cheese-based dough, enriched with almonds and other ingredients of your choice!
The recipe is very easy and fast: you mix the ingredients, you cook, and the magic is done!
In this case we only added almonds and parmesan cheese to our cantucci, but you can also add pine nuts, pistachios and dried fruit if you like.
Salty cantucci are great to serve as an aperitif or as an appetizer, together with cheeses and cold cuts, and lots of nice sauces to go with them: try it with olive pate, a mortadella mousse or guacamole!
These salty cantucci keep nice and fragrant for a few days, so they are perfect to be given as gifts: what's better than a bag of homemade cookies?
For the original sweet Prato cantucci recipe, check it out here, and find more inspiration on our recipe page.
for 4 servings
Preheat oven to 170F.
Take butter out of the fridge on time - butter needs to be at room temperature.
In medium mixing bowl, combine all ingredients listed - use 3 eggs and set 4th egg aside for use later. Dough should be compact, well-blended and not sticky.
Roll out 3 logs of dough into logs 3cm width per roll. Place logs into cookie sheet.
Place remaining egg into small container and beat slightly.
With pastry brush, coat tops of logs, and place into preheated oven, baking for 25-30 minutes.
Remove cantucci from oven, and leave to cool 5 minutes. When slightly cooled, cut on the angle, to form oblique biscuits (classic cantucci shape).
Place back onto cookie sheet and bake 5-6 minutes.
When cantucci are nicely browed and golden, remove from oven and allow to cool entirely.