Whole almonds
Whole sweet almonds bring a firm crunch to Tuscan cantucci. Shelled kernels with their brown skins give the sliced cookies a speckled cross-section.
- Form
- Whole shelled sweet almonds.
- In baking
- A crunchy inclusion in cantucci.
Fold in whole
Mix the almonds evenly through the dough before shaping the logs. Cut the warm baked logs with a serrated knife, then return the slices to the oven as directed.
Whole kernels in the dough
Cantucci are shaped into logs before slicing and a second bake. Whole almonds remain visible through the slices, giving a different texture from almond flour or chopped nuts.
Serve crisp
Let the cookies cool completely so their dry texture settles. Arrange them beside coffee or Vin Santo.
Choose the right form
Choose plain whole sweet almonds, shelled and unsalted. Skin-on and blanched kernels look different; use the form named in the recipe rather than flour or slivers.
Keep sealed
Close the package tightly and follow its storage directions and date. Keep the nuts away from heat and moisture.
