Cantucci.

Name: Cantucci
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 40 cookies
Cuisine: Italian
Ingredients: 4.25 cups all-purpose flour; 1.5 cups granulated sugar; 1 tsp baking powder; 1 pinch salt; 1 orange, finely grated zest (optional); 3 large eggs; 2 large egg yolks; 1.33 cups whole unpeeled almonds; 1 egg, beaten, for brushing

The twice-baked almond cookies from Prato. Crunchy, keep for weeks, and make a perfect homemade gift.

20 minPrep

40 minCook

40Cookies

EasyLevel

Illustration created with AI

The story of cantucci.

In the US they are simply “biscotti”, but in Italy “biscotto” means any cookie. Biscotto literally means “baked twice”, and that is the secret of cantucci: the dough is baked as a log, sliced, then baked again until dry and crunchy.

The classic version comes from Prato, near Florence, and contains no butter or oil. In Tuscany they are served at the end of a meal with a glass of Vin Santo for dipping.

Origin: Tuscany, Italy

Where to find the ingredients in the US.

Almonds: use whole raw almonds with the skin on.
Flour: regular all-purpose flour is perfect.
Vin Santo is sold in wine shops; a sweet dessert wine or espresso works too.

Three steps. That’s it.

What each stage should look like.

Step 1

Shape two logs.

Mix a firm dough with the almonds, shape it into logs and brush with egg.

Step 2

Bake and slice.

Bake until golden, cool slightly, then slice on the diagonal.

Step 3

Bake again.

Toast the slices for 10 minutes until dry and crunchy.

Illustrations created with AI

Recipe

Cantucci.

Prep 20 min · Cook 40 min · Total 1 h

40 cookies

Ingredients

all-purpose flour
granulated sugar
baking powder
salt
orange, finely grated zest (optional)
large eggs
large egg yolks
whole unpeeled almonds
egg, beaten, for brushing

Instructions

Heat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a large bowl, mix flour, sugar, baking powder, salt and orange zest.
Add the eggs and yolks and mix, first with a fork and then by hand, into a firm, slightly sticky dough. Work in the almonds.
Divide the dough into 4 pieces and roll each into a log about 1¼ inches (3 cm) wide. Place on the sheets, well spaced, and brush with beaten egg.
Bake for 25 minutes, until golden. Let cool for 10 minutes, then slice on the diagonal, about ½ inch (1.5 cm) thick.
Lay the slices cut-side up and bake for another 10 minutes, until dry. Cool completely before storing.

Notes. Cantucci keep for up to a month in an airtight tin. Lightly wet hands make the sticky dough easier to shape.

What you’ll need.

Baking sheets.

Two heavy sheets bake the logs evenly.

Serrated bread knife.

Slices the warm logs without crumbling.

Airtight cookie tin.

Keeps them crunchy for weeks, and makes a nice gift.