Neapolitan Cantucci, also called Quaresimali, are very similar to Tuscan cantucci but have the particularity of having orange blossom water and spices to make them more fragrant.
They are crumbly and fragrant to the taste. The dough is divided into pieces of 500 g and is rolled out to form loaves, which, once in the pan, are flattened and cooked at 180°.
After cooking, the loaf is cut to obtain oblique pieces of dough, which are repositioned in the pan to toast them carefully, trying to eliminate most of the water from the product.
Toasting is important both for the almond, which must be crunchy and tasty, and for the preservation of the cantucci themselves.
There is no addition of preservatives, additives or colourants.
Nutritional values per 100 grams of product
Energy 427.38 Kcal / 1788 kJ
Protein 9.54 g
Sugars 1.16 g
Carbohydrates 51.73 g
Fat 21.02 g (of which saturated 4.69 g)
Fibers 3.06 g
Type “00” soft wheat flour, sugar, almonds, eggs, vegetable margarine, natural flavourings, leavening agent (E450 – E500), wheat starch.
Store in a cool, dry place, away from heat sources.