Cantucci: Traditional Tuscan Almond Biscuits

Cantucci, also called Cantuccini Toscani, are the crisp almond biscuits most closely associated with Tuscany. They are baked in logs, sliced while still warm and baked again until dry and crunchy enough to dip into Vin Santo.

This page used to sit under the English title Tuscan Almond Biscotti. That is useful for search, but the recipe is better understood through its Italian name: cantucci. The texture should be firm and dry, not soft like a cookie, with whole almonds running through each slice.

Why Cantucci Are Baked Twice

The second bake is what gives cantucci their distinctive snap. First the dough is shaped into logs and baked until set. Then each log is cut diagonally into biscuits and returned to the oven so the slices dry out evenly. If the second bake is too short, the centre stays cakey; if it is too aggressive, the almonds can taste scorched.

Let the first-baked logs cool only briefly before slicing. They should be firm enough to hold their shape but still warm enough to cut cleanly with a serrated knife.

Ingredients for Tuscan Cantucci

• 300 g plain flour – enough to make a firm dough that can be shaped into logs.
• 180 g caster sugar – cantucci should be sweet but not heavy.
• 2 teaspoons baking powder – gives a little lift without making the biscuits soft.
• 1 pinch fine salt – balances the sweetness.
• 2 large eggs – bind the dough and help the crust colour.
• 1 teaspoon vanilla extract or grated orange zest – optional, but good with almonds.
• 150 g whole almonds – keep them whole for the classic cut surface.
• 1 egg yolk or beaten egg – optional, for brushing the logs before baking.

How to Shape and Slice Them

The dough should feel firm and slightly sticky rather than dry and crumbly. Lightly flour your hands and shape it into two low logs, leaving space between them because they spread a little in the oven.

After the first bake, slice the logs on a diagonal into pieces about 1-1.5 cm thick. A diagonal cut gives cantucci their familiar long shape and exposes the almonds inside each biscuit.

Method

1. Mix the dry ingredients.
   Combine flour, sugar, baking powder and salt in a large bowl.
2. Add eggs and flavouring.
   Beat the eggs with vanilla or orange zest, then mix into the dry ingredients until a firm dough forms.
3. Fold in the almonds.
   Add the whole almonds and work them evenly through the dough without crushing them.
4. Shape the logs.
   Divide the dough in two and shape into low logs on a lined baking tray. Brush lightly with beaten egg if you want a more golden surface.
5. First bake.
   Bake until the logs are set and lightly golden. They should feel firm but not fully dry.
6. Slice diagonally.
   Cool for a few minutes, then cut into diagonal slices with a serrated knife.
7. Second bake.
   Return the slices to the tray and bake again until dry, crisp and lightly coloured on the cut sides.
8. Cool completely.
   Let the cantucci cool fully before storing; they become crisper as they cool.

Serving Cantucci with Vin Santo

The classic Tuscan pairing is cantucci with Vin Santo, a sweet passito wine often served at the end of a meal. The dry biscuit softens when dipped, while the almonds and wine bring out each other’s sweetness. They are also good with coffee, but the Vin Santo pairing is the one most tied to Tuscan hospitality.

Storage

Once completely cold, keep cantucci in an airtight tin or jar. They are meant to stay dry and crunchy, so avoid storing them with soft cakes or anything moist. Properly baked cantucci keep well for several weeks.

More Tuscan Recipes

For another traditional Tuscan sweet, see Tuscan spiced fruit cake. If you want a savoury Tuscan dish for a full regional meal, try Tuscan bread and vegetable soup.