Cantucci with cocoa and hazelnuts: soft recipe!


THE cantucci with cocoa and hazelnuts I’m typical sweets of Tuscan pastry, of Prato to be exact. Contrary to what one might think, they are easy to make and can be prepared in a few minutes! With a rustic and fragrant appearance, i cantucci they can be prepared in two versions: classic cantucci with almonds or in the version cantucci with cocoa and hazelnuts. There soft recipe today will allow you to get gods soft and fragrant cocoa cantucci like them originals. I am a poem!

This summer I had the luck and the opportunity to spend a beautiful weekend in Tuscany on the Sienese hills. We stayed in an ancient charterhouse, immersed in the silence and greenery of Siena and I felt like I was in another era. It was a weekend characterized by slowness alternating with delicious meals in ancient typical restaurants. I lived there Tuscany that I like and that I have been dreaming of for a long time: hills, breathtaking landscapes, tranquility, good food.

I have tasted everything and today I can say that it is really difficult to find something that is not good because it simply does not exist! A special place in my heart, however, is reserved for cantucci: typical fragrant and rustic sweets. I promised myself that once at home I would try to make them and what better time than in view of Christmas to do it?

THE cantucci they are special because they have one crunchy texture but at the same time soft and fragrant. There classic recipe of the nooks provides for the use of whole almonds with skin, but I assure you that the version of the cantucci with cocoa and hazelnuts knows how to live up to the originals! I recommend you try them because they are truly the end of the world! Also, they are perfect to give at Christmas or to serve to guests at the time of liqueurs. They can be kept for up to two months if closed in a tin box for Biscuits or in a glass container. They remain perfect!

Print Recipe

Cantucci with cocoa and hazelnuts: soft recipe

Cantucci with cocoa and hazelnuts are typical of the Tuscan tradition and are sweets to be enjoyed at any time. Perfect as a gift idea at Christmas!

Preparation time 10 minutes
Cooking time 23 minutes



  1. Beat the eggs with the sugar, salt and vanilla using the whisk. It will take a couple of minutes, just long enough to make the mixture slightly lighter and fluffy.

  2. Add the sifted flour, baking soda and cocoa to the egg mixture. Mix everything with a wooden spoon.

  3. Add the hazelnuts to the mixture and mix until you get a soft and homogeneous dough.

  4. Preheat the oven to 180 ° static mode (170 ° ventilated). Flour a pastry board and cut the dough into 3 of about 250 g each. Roll out with your hands to form three loaves and place them on a baking sheet lined with parchment paper, spacing them apart.

  5. Bake in a preheated oven and cook for 20 minutes (18 if ventilated). Remove from the oven and still hot, cut on the bias with a knife to obtain biscuits about 1 cm wide.

  6. Bake again and continue cooking for another 4 minutes. Remove from the oven and let cool completely. Store in a jar and enjoy whenever you want!

  • If you don’t have hazelnuts, you can opt for almonds, as for the classic version, or pistachios.
  • You can omit the cocoa and replace with the same amount of flour.
  • The baking soda can be replaced with instant baking powder (the bread of the angels, so to speak).

Surprise your guests or friends and relatives with a package of homemade cocoa and hazelnut cantucci. Gifts made with the heart are the most beautiful you can receive!

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

You will be shared in the stories!



Source link