Cantucci
Twice-baked Tuscan almond biscuits
Whole almonds stud small golden biscuits, sliced on the diagonal and baked again until firm and crisp, ready for dipping or nibbling.
Twice-baked Tuscan almond biscuitsWhole almonds,
a crisp Tuscan finish.
Cantucci are Tuscan almond biscuits with a firm bite and a distinctive sliced shape. Whole almonds run through a simple egg-and-flour dough. The dough is baked in logs, cut while still warm, then returned to the oven to dry the cut faces.
They are familiar across Tuscany and particularly associated with Prato, though recipes and names vary between bakers. A small glass of Vin Santo is a traditional partner, while coffee or tea also suits their dry texture. The home version below uses unpeeled almonds and lemon zest, without butter or chocolate.
Explore by food: Desserts
Let’s make cantucci.
About 30–32 small biscuits from two logs. A butter-free home version with unpeeled almonds; the second bake dries both cut faces.
About 30–32 small cantucci, serving eight at three or four each.
What you’ll need
- 250 gplain flour, plus 15 g for shaping
- 170 ggranulated sugar
- 150 gwhole unpeeled almonds
- 2large eggs (about 110 g without shells)
- 1 tspbaking powder
- 1 tspfinely grated lemon zest
- ¼ tspfine salt
- 1egg, beaten, for brushing
The 30-minute rest allowance covers ten minutes before slicing and twenty minutes of final cooling. Oven preheating happens during mixing and shaping. Almonds are used whole and unpeeled; wine, coffee and tea are separate accompaniments.
How to make it
- 01
Heat the oven
Heat the oven to 180°C / 350°F. Line a large baking tray with baking parchment. Set aside the extra 15 g flour for handling the dough.
- 02
Mix the dough
Stir the 250 g flour, sugar, baking powder, lemon zest and salt together in a bowl. Beat the two eggs lightly, add them and mix into a firm, sticky dough. Fold in the whole almonds and press together until evenly distributed. Do not taste the raw dough.
- 03
Shape two logs
Use a little of the shaping flour on your hands and board. Divide the dough in half and form two logs about 25 cm long and 4 cm wide. Set well apart on the tray, flatten the tops slightly and brush lightly with the beaten egg.
- 04
Bake the logs
Bake for about 25–30 minutes until lightly golden, risen and firm enough to handle. Remove from the oven and rest for 10 minutes. Lower the oven to 160°C / 320°F.
- 05
Slice diagonally
Move a warm log to a board. With a sharp serrated knife and a gentle sawing motion, cut diagonally into slices about 1.5 cm thick. Repeat with the second log. Work carefully around the almonds so the biscuits do not crumble.
- 06
Dry and cool
Lay the slices cut-side down on the tray. Bake at 160°C / 320°F for about 12–15 minutes, turning halfway, until both faces feel dry and lightly golden. Cool on a rack for about 20 minutes; they become firmer as they cool. Serve plain.
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