Cantucci (Tuscan Almond Cookies)

In our Italian culinary journey, we’ve sampled some of the finest dishes from North to South, savoring mouth-watering pastas, robust meat dishes, fresh seafood, and delicious desserts. But, as we all know, there’s always room for one more dessert, especially when it’s a classic Italian one!

Let’s travel to the heart of Italy, the beautiful region of Tuscany, renowned for its stunning landscapes, artistic heritage, and culinary prowess. One of the most beloved desserts from this region is Cantucci, also known as Biscotti di Prato.

These twice-baked almond cookies are delightfully crunchy, perfect for dipping in Vin Santo, a traditional Tuscan dessert wine. The name ‘Biscotti’ itself means ‘twice-cooked’, which gives these delightful treats their characteristic crispness.

Simple to make but rich in flavor, let’s roll up our sleeves and bring a taste of Tuscany to our kitchen with these Cantucci.


Cantucci (Tuscan Almond Cookies)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 36 cookies


  • 250 g flour
  • 200 g sugar
  • 1 tsp baking powder
  • 100 g whole almonds lightly toasted
  • 2 large eggs
  • 2 tbsp Vin Santo or another dessert wine
  • zest of 1 orange
  • 1/2 tsp vanilla extract


  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, sugar, and baking powder. Stir in the toasted almonds.
  • In another bowl, whisk together the eggs, Vin Santo, orange zest, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  • On a lightly floured surface, divide the dough in half and shape each piece into a log that's about 30 cm (12 inches) long and 5 cm (2 inches) wide.
  • Place the logs onto the prepared baking sheet and bake for 25 minutes, or until the logs are golden and firm to the touch.
  • Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
  • After they've cooled slightly, transfer the logs to a cutting board and slice them diagonally into 1.5 cm (1/2 inch) wide pieces using a sharp serrated knife.
  • Return the sliced cookies to the baking sheet, laying them cut side down. Bake for an additional 10-15 minutes, or until the cookies are crisp and golden.
  • Allow the Cantucci to cool completely on a wire rack.

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