Dive into the world of Tuscan baking with Cantucci, also known as Biscotti di Prato. These crunchy, almond-packed cookies are a treat any time of the year, but a Christmas staple in Italy, especially dipped in sweet Vin Santo.

Cantucci | Original Tuscan Recipe for Soft Almond Biscuit

A traditional Tuscan biscotti recipe, perfect for dipping in dessert wine.

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Prep Time 10

Cook Time 22

Course Dessert

Cuisine Italian

Servings 40 cookies

Equipment

Mixing bowl
Fork
Baking sheet
Parchment paper
Sharp Knife

Ingredients

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 cup whole almonds skin on
2 large eggs
Zest of 1 orange
Zest of 1 lemon
1 tsp vanilla extract
1 tsp baking ammonia (or 1 tsp baking powder)
Pinch of salt

Instructions

Mix Wet Ingredients: In a bowl, whisk together eggs, sugar, citrus zests, salt, and vanilla.
3/4 cup granulated sugar, 2 large eggs, Zest of 1 orange, Zest of 1 lemon, 1 tsp vanilla extract, Pinch of salt
Add Dry Ingredients: Stir in flour and baking ammonia until just combined.
2 1/4 cups all-purpose flour, 1 tsp baking ammonia (or 1 tsp baking powder)
Add Almonds: Mix in the whole almonds.
1 cup whole almonds
Form Dough Logs: Divide dough in half. On a floured surface, shape each half into a 3 cm wide log.
Bake Logs: Place logs on a parchment-lined baking sheet. Bake at 350°F (180°C) for 15-18 mins until puffed up.
Slice and Bake Again: Cut logs into 1-2 cm thick slices. Lay slices flat on baking sheet. Bake 4 mins on each side.
Cool: Let cool. They will soften slightly as they sit.

Notes

Store in an airtight container for up to 2 months.
For a softer biscotti, reduce the second baking time.

The Most Famous Cookies of Italy: A Taste of Prato’s Cantucci

Indulge in the crunch of Cantucci, or Biscotti di Prato, a beloved Tuscan treat famous for its crunchy texture and unique elongated shape. Crafted from a mix of eggs, flour, sugar, almonds, and sometimes hazelnuts, these biscotti stand out due to their distinctive double-baking process. This method results in their signature hardness and authentic biscotti texture.

Cantucci, named for its log-like shape, is a versatile delight enjoyed year-round. However, they become a festive favorite during Christmas, traditionally dipped in Vin Santo, a sweet Italian dessert wine.

Celebrated not just in Italy but around the globe, Cantucci has become a symbol of Tuscan culinary tradition. Available in bakeries, pastry shops, and even restaurants and cafes, these cookies are a cornerstone of Tuscan Christmas delicacy and Prato local cuisine, along with other delectable desserts featured at the link.