Cantucci – Traditional Tuscan Almond Biscuits
Cantucci are crunchy almond biscuits from Tuscany, traditionally served with Vin Santo.
They are one of the most recognisable Italian biscuits in the UK and a classic example of Tuscan baking.
during autumn and winter.
Ingredients
300 g plain flour
180 g caster sugar
2 tsp baking powder
1 pinch salt
3 large eggs
1 tsp vanilla extract (optional)
Zest of 1 orange (optional but very common)
200 g whole almonds (unpeeled or blanched)
1 egg yolk + 1 tbsp milk (for egg wash, optional)
Instructions
Preheat the oven to 180°C / 350°F (160°C fan). Line a baking tray with parchment paper.
In a large bowl, mix flour, sugar, baking powder and salt.
Add the eggs (and vanilla + orange zest if using). Mix until a dough forms.
Fold in the whole almonds.
Divide the dough into 2 logs and shape each log about 4–5 cm wide on the baking tray.
Brush with egg wash if you want a shinier finish.
First bake: Bake for 20–25 minutes until lightly golden and firm.
Remove from the oven and let cool for 10 minutes (important).
Slice diagonally into biscotti about 1–1.5 cm thick.
Second bake: Place slices cut-side down and bake for 8–10 minutes, then flip and bake another 8–10 minutes until dry and crisp.
Cool completely before storing.
Tips and Variations
Cantucci should be crunchy, not soft.
They are traditionally dipped in sweet wine.
History of Cantucci
Cantucci, also known as cantuccini, are traditional Italian almond biscuits originating from Tuscany, especially the city of Prato.
Their origins date back to the Middle Ages, when similar dry biscuits were baked twice to make them long-lasting. Thanks to their low moisture content, they were ideal for travellers, merchants, and soldiers.
The modern version of cantucci became popular in the 19th century, when the Prato baker Antonio Mattei refined the recipe using flour, sugar, eggs, almonds, and no butter. His cantucci were showcased at the Universal Exhibition in Paris in 1867, helping spread their fame beyond Italy.
Traditionally, cantucci are baked as a loaf, sliced while still warm, and baked again until crisp. They are famously served with Vin Santo, a sweet Tuscan dessert wine, which softens the biscuit when dipped.
Today, cantucci are one of the most iconic Italian biscuits, enjoyed worldwide as a symbol of Tuscan baking and simple, authentic ingredients.
