Cantucci: Traditional Tuscan Almond Biscuits

Cantucci are traditional Tuscan almond biscuits baked twice so they become dry, crisp and perfect for dipping. They are often known outside Italy as Tuscan almond biscotti, but the important detail is not the name: it is the second bake.

The first bake sets the dough into logs. The second bake dries the slices. If you skip or rush that stage, the biscuits stay soft in the centre and lose the texture that makes cantucci so recognisable.

Why Cantucci Are Baked Twice

The dough is first shaped into logs and baked until firm. While still warm, the logs are sliced with a serrated knife. The slices then go back into the oven so the cut sides dry and become crisp.

This is why cantucci keep well. They are not supposed to be soft cookies. They should snap cleanly but not be so hard that they feel burnt or bitter.

Ingredients for Tuscan Almond Biscotti

300 g plain flour.
180 g sugar.
2 eggs.
150 g whole almonds, preferably unpeeled.
Lemon or orange zest.
Baking powder and a pinch of salt.
Egg wash for the surface.

Shaping the Dough

The dough should be firm and slightly sticky. Flour your hands lightly and shape it into two logs. Do not make them too tall, because they spread and need to slice cleanly after the first bake.

Whole almonds make slicing slightly uneven, which is part of the charm. Use a sharp serrated knife and cut with a gentle sawing motion.

The Second Bake

Lay the slices flat on the tray and bake again until dry. Turn them if needed so both sides crisp evenly. Let them cool completely before storing, because warmth trapped in a tin can soften them.

Serving Cantucci

Cantucci are traditionally served with Vin Santo, but they are also good with coffee. Their dry texture is intentional, so serve them with something to sip.