CANTUCCINI

In 2015, I decided to explore Tuscany the way I like best: without rushing, traveling along those bucolic roads, discovering small towns along the way, and stopping wherever my curiosity led me. After all, some of the best surprises on a trip happen precisely when we're not quite sure where we're going to end up.

That's how, on one of my wanderings through Italy, I ended up in Portofino, a small fishing village in the Liguria region, which I had never even heard of. It was late afternoon, that time when the light seems to make everything more beautiful. Enchanted by the colorful little houses, the boats resting in the port, and the charm of that place, I decided to spend the night there. The itinerary could very well wait until the next day!

I settled into a typical little hotel, one of those that seem to blend into the landscape. Later, I went for a stroll through the narrow streets and chose a restaurant for dinner.

At dessert time, the waiter presented the options. There was tiramisu, ice cream, and other familiar treats, but one name piqued my curiosity: cantuccini with Vin Santo . I confess I had absolutely no idea what I was ordering. But, as curiosity often wins over prudence when I'm traveling, I decided to take a chance!

Shortly after, the waiter appeared with a small plate of almond cookies and a small glass of Vin Santo, a traditional sweet Tuscan wine with an intense and slightly liqueur-like flavor. It was then that I discovered the charm of that ritual: dipping the cantuccini in the wine before savoring them. A combination as simple as it is delicious, one of those that you try once and never forget.

Since then, these cookies have earned a special place in my kitchen. Naturally, I ended up creating my own vegan version and, being the curious person I am, I started inventing some variations.

One of my favorites is to replace Vin Santo with limoncello. That citrusy touch of the lemon liqueur combines wonderfully with the almonds and orange zest. I've also ventured into other liqueurs because, let's face it, respecting traditions is wonderful, but straying from them once in a while also has its charm!

And to think it all started with a dessert chosen almost blindly, on an Italian summer night, in a city I didn't even know existed...

Some trips gift us with unforgettable landscapes. Others, with flavors that end up finding a permanent place in our memories. This one gifted me with both.

Now it's your turn to try!

Ingredients

• 200 grams of wheat flour

• 100 grams of sugar

• 100 grams of toasted almonds, coarsely chopped

• 2 tablespoons of vegetable oil

• 100 ml of plant-based milk

• Zest of 1 orange

• 1 pinch of salt

• 1 tablespoon of vanilla extract

• 1 tablespoon of baking powder

Preparation method

To begin, let's gather the dry ingredients in a bowl: the flour, sugar, yeast, almonds, orange zest, and that tiny pinch of salt which, although subtle, also plays its part in this story.

Using a spoon, mix everything very well so that the ingredients are evenly distributed throughout the dough and nothing is left behind in some corner of the bowl.

Now it's time for the liquids to come into play. Add the plant-based milk, oil, and vanilla. Start mixing with a spoon, and then literally get your hands dirty! This part is delicious and fun!

And here's a little warning: don't be alarmed by the texture. The dough is very sticky, the kind that seems to have developed a special fondness for your hands and just won't come off – a real mess. It's part of the recipe, so don't go adding flour in a panic!

Once everything is incorporated, use a spoon to help loosen the dough from your fingers. Yes, you'll need it!

Sprinkle some flour on the counter and transfer the dough there. With lightly floured hands, shape it into a kind of small baguette, approximately 35 centimeters long. It doesn't need to be perfectly symmetrical. We're making homemade cookies, not in an engineering class.

Grease a baking sheet with a little oil, sprinkle with flour to prevent sticking, and gently place your baguette on it.

The oven should already be preheated to 180°C. Bake for approximately 30 to 40 minutes, or until the surface begins to take on a nice golden color.

And here's where that old kitchen rule applies: every oven has its own personality. Some are quicker, others like to work without haste. So, keep an eye on it, especially in the final minutes.

Remove from the oven and let it rest for about 10 to 15 minutes. This time is important so that the dough becomes firmer and easier to cut.

Now comes the part that gives cantuccini their distinctive shape.

Using a serrated knife, preferably, cut the baguette crosswise, from one end to the other, forming slices approximately 1 centimeter thick. This is how that small baguette finally transforms into our Italian biscuits.

Arrange the slices back on the baking sheet, side by side, and bake for another 10 to 15 minutes. This second baking is precisely the secret of cantuccini: it helps to remove moisture and gives the biscuits that characteristic firm and crispy texture.

Remove from the oven and let cool. This is when they finish gaining their crispness.

And there you have it! Time to enjoy your vegan cantuccini, following the Tuscan tradition, gently dipped in a glass of Vin Santo. After all, this little ritual is part of the charm of these Italian biscuits!

Now, if you're the type who likes to experiment, like me, it's worth exploring other combinations. Try dipping a cantuccino in limoncello, a liqueur of your choice, or even Amarula, which is also delicious! To keep the recipe entirely vegan, choose a plant-based version of the liqueur.

Ultimately, the beauty lies precisely there: respecting traditions, but allowing yourself a few small adventures along the way. After all, who says creativity has to stay out of the kitchen?

Enjoy your meal!

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