IGP Toscana

Cantuccini or Cantucci Toscani

The Cantuccini or Toscani Cantuccini are a Protected Geographical Indication (IGP) on the national list approved by the Ministry of Agriculture And Forestry, whose requirements are regulated by the Region’s production regulations Tuscany.

Features

The name Cantuccini or Cantucci Toscani is the name of the confectionery product obtained from the processing of a dough made from flour, whole natural sweet almonds (not peeled), sugar, eggs, butter, honey, then baked in the oven.

When it is consumed, the product has a traditional semiovale feature.
This is achieved by cutting the strand diagonally after cooking and weighing no more than 15 grams per piece.
The dimensions are not greater than 10 cm in length, 3 cm high and 2.8 cm wide.

The biscuit after cooking is, in the interior, beige, characterized by slightly irregular alveolatura due to the rise of the product, inlaid with unpeeled almonds, randomly distributed, while the outer surface, resulting from the cooking of the strands, it is golden.
The texture of Cantuccini or Cantucci Toscani is slightly crispy, initially grainy, but melts in the mouth for the use of butter.

Ingredients

The preparation of the dough of cantuccini or Cantucci Toscani involves the use of the following ingredients, to be used in quantities related to a kg of dough:
– wheat flour
– whole natural sweet almonds (unpeeled) in a minimum amount of 17%;
– pasteurized chicken eggs and egg yolk, for no less than 3% in yolk;
Butter for no less than 1.5%;
– granulated, crystalline or grained sugar from 20% to 40%;
– honey milleflowers in addition to sugar from 0.3% to 1.5% and yeasting agents q.b.

It is expected to be used in the optional use of glucose syrup or inverted sugar, salt, whole milk, natural aromas or aromas.
Other ingredients, additives, dyes or preservatives are not allowed; eggs and egg yolks of sliced almonds, almond grains or almond flour.

Recipe

Once the ingredients have been weighed and mixed mechanically or manually, the dough, which rises during cooking, is molded into the form of strands on baking trays or band of cooking ovens, possibly fattened to promote the detachment of the product. The gilding, which gives the Cantuccini or Cantucci Toscani the characteristic crispy surface darker than inside, can take place before (by brushing or aspersion of a mixture of water, eggs and sweeteners) or during the baking in the oven, by vaporizing water on the wires. Cooking is done in preheated ovens at a temperature of between 100 and 300 degrees Celsius for up to 40 minutes.

At the end of cooking the strands are cut mechanically or manually, in an oblique cross direction to give the product the characteristic shape.
At this stage, a second step in the oven can be followed for up to 20 minutes to encourage more drying.
Subsequently the Cantuccini or Cantucci Toscani are started to package.

Packages that comply with the current regulations to ensure the fragrance of the product within them can be used. The packaged product can be accommodated in cardboard boxes with a resealable lid or in other accompanying packages made from even different materials as long as they are suitable to guarantee the characteristics of the product. In this case, the information provided by the specific labelling rules is provided on these packages.
The packaging must necessarily take place in the production area, so that the absorption of moisture is prevented and the preservation of the sensory characteristics of the product is guaranteed, which looks like a dry biscuit so much that its more established consumption is to be ditpered “to soften it” in the Vin Santo.

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