Cantucci recipe with cocoa by of 18-12-2019
THE cantucci with cocoa, as you may have imagined reading the name, they are nothing but the chocolaty version of the famous Tuscan biscuits. Given the variation on the theme, I thought about replacing the almonds with hazelnuts too, and in fact they look really great! But if you prefer not to be too daring, don't worry, the almonds will suit us equally;) For the recipe I started from that of my classic cantuccini, making only a few small changes (cocoa and hazelnuts in the first place, of course) and the procedure is essentially the same. If you are fond of cantucci and have already tried the candy cane version, don't miss these with cocoa and, I recommend, soak them in rum :)
How to make cocoa cantucci
First of all, combine the dry ingredients (flour, sugar, cocoa and salt) in a bowl, mix, then pour the liquid ones (eggs and vanilla essence) into the center.
Start to mix, then also add the whole hazelnuts.
Once you have obtained a compact and homogeneous mixture, form 2 loaves 3-4 cm wide on the baking sheet lined with parchment paper.
Then bake at 180 ° C in a preheated convection oven for about 30 minutes.
Remove from the oven (without turning off the oven) and let it cool.
After a few minutes, cut them, slightly diagonally, into slices of about 1 cm.
Arrange the slices on the pan and cook again, for 5 minutes per side or until they are golden brown.
The cocoa cantucci are ready: let them cool completely before serving.