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Learn how to make traditional Italian cantuccini cookies without butter, using simple ingredients and easy steps for a delicious, budget-friendly treat.

Key Takeaways

Cantuccini can be made without butter or fat, making them lighter and budget-friendly.
Gradual mixing and careful baking are key to achieving the perfect texture and flavor.
The recipe is flexible with nuts and add-ins, allowing customization.
Two-stage baking (first as loaves, then sliced) is essential for authentic cantuccini.
These cookies pair excellently with coffee or dessert wine and can be stored for a long time.

What the video covers

The video demonstrates making Italian cantuccini cookies without butter or any fat, using simple ingredients like eggs, sugar, flour, and almonds.
No special tools like rolling pins or cookie cutters are needed, and the dough requires no kneading by hand.
Eggs are beaten with sugar until fluffy but still liquid, then flour, vanilla sugar, and baking powder are gradually folded in.
Almonds can be substituted with other nuts, dried fruits, or chocolate chips according to preference.
The dough is shaped into loaves, baked until lightly golden, then sliced diagonally and baked again to achieve the traditional cantuccini texture.
The cookies are butter-free, light, and can be stored for up to a month in a dry, airtight container.
Cantuccini are traditionally served with coffee, espresso, cappuccino, tea, or dessert wine for dipping.
The recipe is budget-friendly, easy to follow, and yields a large quantity of cookies.
The video emphasizes careful baking times and temperatures to avoid overcooking and achieve the perfect texture.
The presenter encourages viewers to share their location and enjoy the cookies with coffee.

Chapters

Can I make cantuccini without butter or any fat?

Yes, this recipe shows how to make traditional Italian cantuccini cookies without butter or any fat, resulting in lighter cookies that are still delicious.

What nuts can I use in place of almonds in this recipe?

You can substitute almonds with walnuts, hazelnuts, peanuts, dried fruit, chocolate chips, or omit nuts altogether, depending on your preference.

How should I store cantuccini cookies to keep them fresh?

Store the completely cooled cantuccini in a dry jar with a tight lid. They can be kept fresh for up to a month if stored properly.

Full Transcript — Download SRT & Markdown

Speaker A

Today we'll make delicious Italian cookies without butter or any fat at all. No rolling pin, no cookie cutters, no kneading by hand. You'll get a whole mountain of them, and they cost next to nothing. So, let's get started. First, I take three eggs and crack them into a bowl. Be careful

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not to drop any shells into the eggs. If the eggs are small, you can use four. I place them in a larger bowl.

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Now I add a pinch of salt. Salt may seem completely unnecessary in a sweet dough, but it actually enhances the flavor beautifully. First, I lightly beat the unsweetened eggs at low speed to incorporate the air. Then I add all the sugar, 150 g, and beat

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until fluffy and light. If you want the beating process to go as quickly as possible, add the sugar gradually, a little at a time. Also, use room temperature eggs; they beat faster. In any case, you'll succeed. We don't need to beat the eggs

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like for a sponge cake. It's enough for the mixture to become light and noticeably fluffy, but still fairly liquid. When you lift the whisk, it should flow in a continuous stream and quickly disappear into the mixture.

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Now add the flour. We'll need a total of 400 g, plus 10 g of vanilla sugar and one teaspoon of baking powder. Sift everything together.

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It's best to add the flour gradually, especially if you're making this dough for the first time, because depending on the size of the eggs and the moisture content of the flour, you may need just a little more or a little

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less. Next, gently fold everything in with a spatula. At first, the mixture will be liquid, then it will begin to thicken and form a ball. These Italian cookies are called cantuccini. Traditionally, almonds are added, but the recipe is flexible. You can replace the almonds with walnuts, hazelnuts, peanuts,

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dried fruit, chocolate chips, or nothing at all. So the choice is yours. When all the flour has been incorporated and the dough has become so thick that it's difficult to stir with a spatula, stop.

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Now I add 150 g of almonds and stir with the same spatula until the nuts are distributed throughout the dough. Next, sprinkle the work surface with flour and turn the dough out onto it. It will be dense and a little

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sticky, which is normal. No need to knead it any further. We've already mixed everything in the bowl. Simply form a loaf, which we'll divide into four roughly equal parts. If a knife or scraper hits a nut, don't press it, but gently push it to the side and cut it next to it.

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Lightly dust each part with flour on all sides to prevent the dough from sticking to your hands.

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Then roll it out into a long loaf 4-5 cm wide. You don't need a lot of flour, just enough to prevent the dough from sticking. Generally, it's very easy to work with. There's no oil in it, so it won't stain your hands and doesn't require refrigeration. It's very simple.

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I transfer the loaves to a baking sheet lined with parchment paper. The dough will expand slightly during baking, so it's important not to place them too close together. Leave about a few centimeters between the loaves so they don't touch

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and bake thoroughly. Place them in a preheated oven and bake at 180°C (350°F) using the top-bottom setting without convection for 20-25 minutes, until lightly golden brown. Don't overcook them. Remove the loaves from the oven. Look for them to brown slightly,

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but still fairly light in color. Characteristic cracks have appeared on the surface. This is a good sign.

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This means the loaves are baked properly. Let them cool slightly. I transfer them to the table. This will speed things up. They should become warm. This will take literally 5-10 minutes.

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When they no longer burn your hands, we continue. And here comes the main secret of cantuccini.

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Cut them diagonally into roughly equal slices. They're soft now and cut very easily. Use confident movements, cutting through the dough and nuts.

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Cut slices about one to one centimeter wide. Look at how beautiful these cookies are! Each slice already resembles a real Italian cantuccini, but they're not quite ready yet. Arrange the slices back on the baking sheet, preferably in a single layer to allow good air

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circulation. Place the slices on the baking sheet, about a centimeter from the top, tightly, almost end to end.

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See what happens. Just two bars make a whole baking sheet of cookies. Return them to the oven. Now the second baking begins. Bake them at 180°C

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8-10 minutes. While the first batch of cookies is in the oven, I slice the remaining two loaves.

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It's the second baking that turns ordinary cookies into real cantuccini. It's important to watch the color here. When they're golden, I take them out of the oven. Friends, of course, let me know where you're watching me from. I always find it very interesting to read. And I transfer,

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or rather, pour, them onto a plate. Look how golden they are. And the almonds are visible in every piece.

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I place the second batch on the empty baking sheet. Don't worry if you end up with a lot of cookies. That's the beauty of cantuccini. They're butter- and fat-free, which means they're a little lighter, but it'll still be hard to stop at just one. We put this batch in the oven too.

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Look how beautiful they are, golden, with lots of almonds inside. These cookies can be stored for a whole month, if they last that long. Best stored in a dry jar with a tight lid. The cookies should be placed in the jar only when they're completely cool.

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We ended up with a whole mountain of cookies out of practically nothing. I love this recipe and make it often.

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There's nothing complicated about it. Cantuccini traditionally go wonderfully with coffee. You can serve them with an espresso, cappuccino, or just tea. Vitaly also likes to serve them with dessert wine, in which you can lightly dip the cantuccini. And that's a truly special treat.

Speaker A

I think this is a recipe that's definitely worth saving. And now the best part. You can pour the coffee and try them. Bon appétit. Bon appétit, everyone.

Topics:Italian cookiescantuccini recipebutter-free cookieseasy cookie recipealmond cookiestraditional Italian dessertbudget-friendly bakingcookie baking tipsno kneading doughhomemade cantuccini

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