Cantucci or Cantuccini are one of the greatest pride of the Tuscan tradition, especially if coupled with Vin Santo.
They are dry almond biscuits, obtained by slicing the loaf of still hot dough into slices. They are present in the dictionary of the Accademia della Crusca, which in 1691 gave the following definition: “sliced biscuit, of flour, with sugar and egg white”.

Servings = 6 pax – Prep. Time = 10 minutes – Baking Time = 35 minutes


  • 250 g flour 00
  • 200 gr. sugar
  • 100 gr. shelled almonds
  • 2 eggs
  • 15 gr. vanillin
  • 25 gr. dry baking powder
  • butter
  • salt


Put flour, salt, vanillin, sugar in a bowl and mix. Add the eggs and knead for a few minutes and add the almonds and baking powder.
On a lightly floured work surface, divide the dough obtained and make 4 cm wide rolls.
Brush the surface with a little melted butter.
Prepare a baking sheet, grease or put parchment paper on it.
Arrange the loaves of dough at least 5 cm apart.
Heat the oven to 180 °, once at temperature, cook for 30 minutes.
After the cooking time, take the loaves and cut them diagonally while they are still hot, making slices about 1,5 cm thick. Put again the biscuits obtained on the baking sheet and cook for 5 minutes always at 180 ° until they are browned and crispy.

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  1. […] taste Panforte and other traditional confectionery products of the Siena area, such as the famous Cantucci Cookies or the Ricciarelli (soft oval-shaped biscuits made with almond paste and […]

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