Cantucci are dry Tuscan biscuits made with flour, sugar, eggs and whole unpeeled almonds. Their defining feature is double baking: the dough is first baked in logs, which are then cut into diagonal slices and returned to the oven to toast. The result is a crunchy, dry biscuit that keeps for a long time.
In this article you’ll find the recipe for Tuscan almond cantucci, with quantities for about 40 biscuits, times and temperatures for both bakes, how to cut them correctly and tips for getting the right texture.
Recipe card
| Item | Details |
|---|---|
| Prep time | 25 minutes |
| Cooking time | 37 minutes (25 minutes first bake, 12 minutes second bake) |
| Resting time | 10 minutes (between the two bakes) |
| Total time | 1 hour 15 minutes |
| Difficulty | Easy |
| Servings | About 40 biscuits |
| Course | Dessert, biscuits |
| Cuisine | Tuscan |
| Cooking method | Oven, conventional (no fan), double baking |
Ingredients for about 40 cantucci
- 500 g 00 flour
- 300 g caster sugar
- 3 whole eggs at room temperature
- 200 g whole sweet almonds, unpeeled
- 8 g baking powder (half a sachet)
- 1 pinch of salt
- Grated zest of 1 unwaxed orange, optional
- 1 egg yolk and 1 tablespoon milk, for brushing
The almonds. Use them whole, unpeeled and untoasted: they will toast during the two bakes. They are the defining ingredient of the biscuit: the production rules for Cantucci Toscani PGI require at least 20% of the dough weight.
The raising agent. Traditionally, baker’s ammonia was used, which makes the biscuits more crumbly. Baking powder is easier to find and gives a very similar result.
How to make Tuscan cantucci
- Prepare the oven and tray. Preheat a conventional oven to 180 °C (350 °F) and line a baking tray with baking paper.
- Mix the dry ingredients. In a large bowl, mix the flour, sugar, baking powder, salt and, if using, the orange zest.
- Add the eggs. Add the lightly beaten eggs and mix first with a fork, then with your hands, until you have a firm, slightly sticky dough. If it is too dry and won’t come together, add a tablespoon of water or milk.
- Work in the almonds. Add the whole almonds and work the dough until they are evenly distributed.
- Shape the logs. Divide the dough into 4 parts and shape them into logs about 25-30 cm long, 4-5 cm wide and about 2 cm high. Place them on the tray well apart, as they spread during baking.
- Brush and bake. Brush the surface with the yolk beaten with the milk and bake for about 25 minutes, until the logs are golden and firm to the touch.
- Slice. Take them out, lower the oven to 160 °C (320 °F) and let the logs cool for 10 minutes. Cut them diagonally with a serrated knife into slices 1-1.5 cm thick.
- Toast. Arrange the cantucci on the tray, cut side up, and bake for 10-12 minutes, until dry and lightly golden. Let them cool completely on a wire rack: they will become crunchy as they cool.
History and tradition of cantucci
Cantucci are linked above all to Prato, where they are also known as biscotti di Prato. That is the most common name in the city, while “cantucci” or “cantuccini” is the usual name in the rest of Tuscany. The Prato recipe, codified by the Antonio Mattei biscuit bakery in the nineteenth century, uses neither butter nor chemical raising agents.
In 2016 the European Union recognised the Protected Geographical Indication Cantucci Toscani PGI, which sets, among other things, a minimum quantity of almonds and allows ingredients such as butter and honey. The recognition opened a debate with Prato producers, attached to the name biscotti di Prato.
In Tuscany, cantucci are traditionally served at the end of a meal with Vin Santo, into which they are dipped to soften them. They are also one of the most popular sweets during the Christmas season.
Practical tips
- Don’t overwork the dough. It just needs to be evenly mixed: dough worked for too long gives hard cantucci rather than crunchy ones.
- Wet your hands to shape the logs. The dough is sticky: with slightly damp hands it’s easier to shape, without adding flour.
- Slice while warm. If you cut the logs hot they crumble; if you let them cool completely they become too hard to cut cleanly.
- Use a serrated knife and a firm motion. Whole almonds tend to make the slice break if the cut is hesitant.
- Adjust the second bake to the thickness. 1 cm slices need just 10 minutes; thicker slices may need 2-3 minutes more. The centre should be dry, not damp.
Variations and storage
Variations
Besides the almond-only version, variations with pine nuts, hazelnuts or pistachios, with chocolate chips or with a little aniseed are common. Some recipes add a knob of butter or a spoonful of honey to the dough, as the PGI rules also allow: the biscuits come out slightly softer.
For a version closer to the Prato recipe, you can leave out the baking powder: the cantucci will be more compact and harder, ideal for dipping.
Storage
Cantucci keep at room temperature in a tin or an airtight glass jar for 3-4 weeks. Close the container only when they are completely cold, otherwise moisture will soften them. They also make a good homemade gift during the holidays.
Frequently asked questions about cantucci
What is the difference between cantucci and biscotti di Prato?
They are the same type of biscuit. “Biscotti di Prato” is the name used in Prato and tied to the local recipe without butter or raising agent; “cantucci” or “cantuccini” is the common name in the rest of Tuscany and beyond. The Cantucci Toscani PGI designation protects regional production according to a set of rules.
Why are my cantucci too hard?
It can come from dough worked for too long, too much flour added while shaping or an overlong second bake. Cantucci should be crunchy, not rock-hard: try reducing the second bake by 2-3 minutes and shaping the logs with damp hands rather than floured ones.
Should the almonds be toasted first?
No. Raw, unpeeled almonds toast during the two bakes and stay crunchy without burning. If you toast them beforehand, they risk ending up too dark and bitter. You can use peeled almonds if you prefer a paler look, but tradition calls for them unpeeled.
What do you serve cantucci with?
In Tuscany the classic pairing is Vin Santo, a sweet dessert wine made from dried grapes, into which the biscuits are dipped at the end of a meal. They are also served with coffee or tea. For an alcohol-free version, they can be dipped in milk.
More traditional Tuscan desserts
Cantucci share with Siena’s ricciarelli the use of almonds and a link with the Christmas season. If you’re looking for an autumn dessert, try castagnaccio too, made with chestnut flour and no sugar.
