Cantucci....Tuscany's Favourite Biscotti

Mon, 11/10/2014 - 10:07
Cantucci Biscotti
Difficult Level
Cooking Time
50 mn

Cantucci are Tuscany's most famous and traditional biscotti. 

They are baked twice, the first time in the shape of a loaf,  then cut diagonally and baked again until they become crunchy. They are usually served with Tuscan Vin Santo, a wonderful Italian dessert wine

So many friends of mine have left Tuscany with packets of Cantucci stuffed in their luggage and bought some extra ones at the airport just in case! They simply cannot risk running out of the essence of Tuscany's flavours once back home.

So, consider the following as an emergency recipe, just in case your cantucci supplies finish before your next trip to Toscana. 



caster sugar
280 gr
250 gr
00 flour
500 gr
100 gr
4, plus 1 yolk
1 for the egg wash
1 pinch
baking powder
4 gr


Turn the oven at 190 C° degrees and toast the almonds on a tray for 3-4 minutes, then remove them from the oven and let them cool down.

In the meantime, beat the eggs with a pinch of salt and sugar until foamy, then add the melted butter at room temperature and keep beating.

Mix the flour with the baking powder and sift it in the mixture, incorporating it little at a time. Add almonds and mix until smooth.

Shape the mixture into a firm ball and divide it into 2 or 3 smaller balls of the same size. Turn each of them into logs, place them on a baking tray lined with parchment paper and brush with egg wash.

Bake in a preheated oven at 190 C° for 15 - 20 minutes. Remove from the oven and cool slightly. With a knife, cut diagonally into 1/2-inch slices. Return to the oven at a lower temperature, 170 C°, for a few minutes until crunchy on both sides.

...and do not forget to serve them with Vin Santo!