Pistachio Cantucci


Here I am! Back with this autumn recipe. Cantucci are Tuscan biscuits made with almonds, typically dry and crunchy. They are perfect dipped in Vin Santo or other sweet dessert wines. I modified the original recipe, using pistachio and raisins instead of almonds.

I bought pistachio nuts with the shell (it’s plenty of them at the supermarket in this period), then I put the nuts in boiled water for one minute, to easily remove the skin. If you are to lazy to do it, you can buy pistachio nuts already peeled and save 15 mins ;).


250 g of flour;

half spoon of baking powder;

100 g of sugar;

2 eggs;

150 g of pistachio nuts;

50 g of raisins.

Whip up the yellow eggs with the sugar. In another bowl whip the white eggs with a pinch of salt, then mix it with the sugar and yellow eggs mixture. Add the sifted flour and the baking powder and mix it until it gets homogeneous. Then add pistachio nuts and raisins. When everything is mixed, take some flour in your hands and model 4 rolls, roughly 15 cm long and 3 cm wide.



Put them in a baking tray, on the backing paper, and bake it for 20 min at 180°C. Than cut the rolls in slices, less than 1cm thick, and bake them again for 20 min at 150°C.

Cantucci are done! I had it today as snack, dipped in vanilla caramel flovored tea.






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