Cantucci di Prato – biscuits made with almonds and olive oil
Photo credit: Céline de Cérou
Ingredients
For
30
biscuits
- 300 g of flour
- 35 g Nyons olive oil PDO
- 215 g sugar
- 2 eggs
- 6 g baking powder
- 1 pincée of salt
- 125 g whole almonds from Provence
Tip
For these almond biscuits, we recommend Nyons olive oil (PDO) for its aromas of hazelnuts, fresh grass and green apple, with buttery notes. Don’t have any? You could also choose an olive oil from Nice PDO or Languedoc PDO, which are also classified as ‘subtle-flavoured’ olive oils (made from olives harvested at full ripeness and pressed whilst fresh).
Instructions
- Preheat the oven to 180°C.
Put the flour into a mixing bowl, make a well in the centre and add the whole almonds, eggs, salt, Nyons olive oil (PDO), sugar and baking powder. Mix together; the dough should be soft and pliable.
- Shape the dough into several rolls.
- Bake on baking paper on a baking tray for 30 minutes.
- Cut into pieces, place them on the baking tray and bake in the oven for 10 minutes.
Tip
For these almond biscuits, we recommend Nyons olive oil (PDO) for its aromas of hazelnuts, fresh grass and green apple, with buttery notes. Don’t have any? You could also choose an olive oil from Nice PDO or Languedoc PDO, which are also classified as ‘subtle-flavoured’ olive oils (made from olives harvested at full ripeness and pressed whilst fresh).
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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