In Provence, cantucci become croquants, which mean “crunchy” with a slightly different flavor
This recipe was adapted from Bon Appétite, May 1999.
- 2 ½ cups all-purpose flour
- pinch of salt
- 1 ¼ cups sugar
- 3 large eggs
- 2 tablespoons honey
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 2 ¼ cups whole almonds
Pre-heat oven to 375 degrees and prepare a baking sheet with parchment paper
- Sift flour, salt, and sugar into a bowl and set aside.
- Whisk eggs, honey and orange juice and orange zest in a large bowl to blend.
- Gradually add the flour/sugar mixture, stirring until blended.
- Stir in the almonds.
- On a floured surface, knead until the mixture sticks together and the almonds are evenly distributed.
- Divide the dough in two and roll into logs about 1 ¾ inches in diameter.
- Place on prepared baking sheets and bake for about 20-25 minutes, until golden.
Reduce the oven temperature to 275 degrees.
- Place the baking sheet on a cooling rack for about 10 minutes.
- Cut each log diagonally into slices about ¾” wide.
- Place the slices on the baking sheets cut side down and bake the cookies for 15 minutes.
- Remove, transfer the cookies to a cooling racks.
Yield: About 30 croquants
Note: croquants keep for about a month in an airtight container. Dunk in tea, lemonade, or sweet wine.