Chocolate Cantucci
How do you make chocolate cantucci?
Melt chocolate with butter and let it cool. Beat eggs with sugar until foamy, mix in the chocolate, then add the sifted dry ingredients. Fold nuts into the dough, shape into logs and bake for 25 minutes at 180°C. Let cool, cut into diagonal slices and bake again for 10 minutes to achieve their characteristic crunchy texture.
This recipe respects the traditional Italian technique, but makes chocolate the star, creating a sweet treat that honors the past while embracing new flavors. The result is cantucci with a personality of their own: richer, more indulgent, yet still preserving the charming rustic quality that defines them.
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Servings: Makes 50-60 cantucci
Ingredients
- 100 g dark chocolate
- 100 g butter
- 150 g whole cane sugar
- 2 eggs
- 1 teaspoon vanilla powder or 1 packet vanilla sugar (8g)
- Pinch of salt
- 300 g all-purpose wheat flour or spelt flour
- 30 g unsweetened cocoa powder
- 1 teaspoon baking powder
For the filling:
- 150 g dried fruit/nuts to taste: almonds, pistachios, hazelnuts (it can also be just one type)
- 1-2 tablespoons plant-based or dairy milk (for brushing)
Instructions
Start by melting the dark chocolate, cut into small pieces, with the butter in a bain-marie or in the microwave.
In another bowl, beat the eggs with the sugar, vanilla and pinch of salt until the mixture is smooth and foamy.
Once the melted chocolate has cooled, add it to the mixture and stir well.
Sift the dry ingredients over the bowl with the freshly prepared mixture.
Make a smooth dough, without needing to work it too much.
Transfer the dough to a work surface, stretch it until it has a rectangular shape, and incorporate the dried fruit/nuts you chose.
Shape it into a thick cylinder. Then divide it into four ideally equal parts.
Lengthen them by pressing gently and place them on a baking tray lined with parchment paper. Cover well and refrigerate for 20-30 minutes. Brush with the milk. Preheat the oven to 180°C (350°F).
Remove from the refrigerator. Once the oven has reached temperature, bake for 25 minutes. Take out and let cool for about 20 minutes. Cut into small diagonal slices about 1.5cm thick.
Place the cantucci back on the tray and bake again for 5-10 minutes.
Remove from the oven and let cool completely before placing them in a cookie tin.
Enjoy your meal!
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- 100 g dark chocolate
- 100 g butter
- 150 g whole cane sugar
- 2 eggs
- 1 teaspoon vanilla powder or 1 packet vanilla sugar (8g)
- Pinch of salt
- 300 g all-purpose wheat flour or spelt flour
- 30 g unsweetened cocoa powder
- 1 teaspoon baking powder
For the filling:
- 150 g dried fruit/nuts to taste: almonds, pistachios, hazelnuts (it can also be just one type)
- 1-2 tablespoons plant-based or dairy milk (for brushing)