Peanut Cantucci

Italian cantucci cookies come with hazelnuts, chocolate, cranberries or almonds, but I'm suggesting a version with peanuts - a wonderful combination of dry, crunchy cookies and nuts. Minimum ingredients, maximum enjoyment from the result - I highly recommend it. So, please, to the table!

Peanut Cantucci

Italian dry cantucci cookies with peanuts: a simple thick dough from six ingredients and 20-25 minutes in the oven.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 25 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 250 g flour
• 200 g sugar
• 2 eggs
• 5 g vanilla sugar
• 100 g peanuts
• 0.5 tsp baking powder

Method

 

1. Lightly whisk the eggs with the sugar.
2. Gradually add the flour and vanilla sugar, then stir in the baking powder and peanuts. Knead the dough - it will turn out very thick and stiff.
3. Shape into two logs of the desired length and width, cut into pieces right away, and place on a greased baking sheet or parchment paper.
4. Bake in an oven preheated to 180 C for 20-25 minutes.
   
5. Take out of the oven, cut into pieces and enjoy. Bon appetit!
   

Notes

Hazelnuts, almonds, chocolate or cranberries work well instead of peanuts - the proportions stay the same.

Tips

• Filling options: cantucci are good not only with peanuts - try hazelnuts, almonds, chocolate or cranberries, the proportions stay the same.
• The dough turns out very thick and stiff - that's how it should be, don't add any liquid.