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Cookies with Nuts
almond cantuccini
Madeleine's Almond Cantuccini (twice-baked; without fat; with eggs and sugar)
Originated from: Tuscany, Italy
Occasion: Special times
Contributed by: Madeleine

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For cookie dough*
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
2 large whole eggs
1 egg yolk
1/2 teaspoon salt
2 cups roasted whole almonds

For brushing
1 egg yolk
1 tablespoon of milk

For baking sheet
Either use about 1 teaspoon butter and grease baking sheet
or place a silicon baking mat on the baking sheet, in which case do Not grease

*Makes about 2 to 3 dozen cookies, depending on size


To make cookie dough

o Beat the 2 whole eggs with the 1 egg yolk together.

o In a separate bowl, combine the dry ingredients: flour, sugar, baking powder and salt.

o Mix beaten egg mixture with the dry ingredients and work into a soft dough.

o Add the lightly roasted almonds to the cookie dough.

o Divide the cookie dough into three equal portions.

o On a lightly floured wooden board shape each portion of cookie dough into a log about 1 1/2 inches in diameter and 12 inches long.

For brushing

o Mix 1 egg yolk with 1 tablespoon of milk.

o Brush the cantuccini logs with the egg yolk and milk mixture.

For baking

o Preheat oven to 350 F degrees.

o Place the cantuccini logs on a greased cookie sheet (Or place a silicon baking mat on the baking sheet, in which case the mat is not greased).

o Bake until the logs are golden -- 20 to 25 minutes.

For slicing

o Remove the baking sheet with the baked logs from the oven (Do NOT turn off the oven as the cantuccini will be returned to the oven after the logs are sliced).

o Place the cantuccini logs on a wooden board.

o While the logs are still warm, with a very sharp knife cut slices about 1/2 inch wide.

For the second baking

o Place the sliced cantuccini on the cookie sheets, in the same position as were the original logs (Do NOT flip the slices over, but let the cookies stand up). Leave enough space between the slices so they will be evenly re-baked.

o Place the cookie sheets in the oven and bake for another 5 minutes or so.

o Remove and cool.

o Serve the cookies at room temperature with coffee.


This recipe uses the same proportions as used for "Madeleine's Hazelnut Cantuccini." In fact, this recipe according to Madeleine is so versatile that it can take 2 cups of whatever one likes -- one can mix almonds, hazelnuts and/or any other kind of nut. One could also mix in currants or raisins to the mixture (but whatever one uses, the entire amount has to remain at 2 cups). The cookies shown in this entry were made by Madeleine; the photo was taken by Mary Melfi.

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