📝 About This Recipe
Hailing from the historic bakeries of Prato, Italy, these traditional twice-baked biscuits are the epitome of Tuscan hospitality. Unlike modern cookies, authentic Cantucci rely on a high concentration of whole almonds and a touch of citrus zest for a crunch that is firm yet shattering. They are the perfect balance of rustic simplicity and refined flavor, designed specifically to be dipped into a glass of amber-hued Vin Santo.
🥗 Ingredients
Dry Ingredients
- 500 grams All-purpose flour (sifted; Italian Type 00 is preferred for texture)
- 250 grams Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Sea salt (fine grain)
Wet Ingredients & Aromatics
- 3 large Whole eggs (at room temperature)
- 2 large Egg yolks (at room temperature)
- 1 tablespoon Honey (mild wildflower or acacia)
- 1 tablespoon Orange zest (freshly grated from 1 organic orange)
- 1 teaspoon Vanilla extract (pure extract or vanilla bean paste)
- 1/2 teaspoon Anise seeds (optional, lightly crushed)
The Crunch
- 250 grams Whole unblanched almonds (raw, with skins on)
Egg Wash
- 1 Egg yolk (beaten with a splash of water)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
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3
In a separate medium bowl, lightly beat the 3 whole eggs and 2 egg yolks. Whisk in the honey, orange zest, vanilla extract, and anise seeds if using.
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4
Make a well in the center of the dry ingredients and pour in the egg mixture. Using a fork or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough begins to form.
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5
Add the whole almonds to the bowl. Use your hands to knead the dough briefly inside the bowl until the almonds are evenly distributed. The dough will be slightly sticky.
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6
Turn the dough out onto a lightly floured surface. Divide the dough into two or three equal portions.
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7
Roll each portion into a long log, approximately 12 inches long and 1.5 to 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 3 inches of space between them as they will spread.
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8
Flatten the logs slightly with the palm of your hand. Brush the tops and sides of the logs generously with the egg wash for a golden, glossy finish.
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9
Bake for 25-30 minutes, or until the logs are firm to the touch and a light golden brown. Remove from the oven and let the logs cool on the pan for exactly 5-10 minutes.
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10
Lower the oven temperature to 300°F (150°C). Transfer the warm logs to a cutting board.
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11
Using a sharp serrated knife, cut the logs on a diagonal into slices about 1/2 inch (1.5 cm) thick. Use a quick, decisive sawing motion to prevent the almonds from popping out.
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12
Place the slices back onto the baking sheet, cut-side down. You may need a second baking sheet if they don't all fit in a single layer.
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13
Return the biscuits to the oven for the second bake. Bake for 10-15 minutes, then flip the biscuits over and bake for another 5-10 minutes until they are dry and crisp.
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14
Transfer the Cantucci to a wire rack to cool completely. They will continue to harden as they cool, achieving that signature 'crack'.
💡 Chef's Tips
For the best flavor, lightly toast the almonds in the oven for 5 minutes before adding them to the dough. Do not over-cool the logs after the first bake; if they get too cold, they will crumble when you try to slice them. If the dough is too sticky to handle, dampen your hands with a little water rather than adding extra flour, which can make the biscuits tough. Store the finished Cantucci in an airtight container or glass jar; they will stay fresh and crunchy for up to 4 weeks. Traditional Cantucci do not contain butter or oil, which is why they are so hard—this is intentional for dipping!
🍽️ Serving Suggestions
Serve with a small glass of Vin Santo (Italian dessert wine) for the classic 'dip and eat' experience. Pair with a hot espresso or cappuccino for a delightful afternoon pick-me-up. Crush leftover or broken bits over vanilla gelato or panna cotta for added texture. Include them in a holiday cookie platter or wrap them in cellophane as a sophisticated homemade gift. Serve alongside a cheese board featuring aged Pecorino and honey.