Cantucci
Twice-baked almond biscuits for dipping in wine. · Italy
Also known as Biscotti di Prato
Twice-baked almond biscuits for dipping in wine.
About Cantucci
An almond-studded dough is baked, sliced and baked again until hard and crunchy, then served with sweet Vin Santo for dunking. They are the classic end to a Tuscan meal.
🏛️ History & Culture
Cantucci, also known as biscotti di Prato, hail from the Tuscan city of Prato, where they have been a staple for centuries. The exact origins are debated, but the twice-baked method—an ancient technique for preserving bread—was refined in this region, and the modern recipe is strongly associated with 19th-century Prato bakers.
Classic cantucci are made with almonds and baked twice to achieve their signature crunch, then traditionally dunked in sweet Vin Santo, a dessert wine. While variations exist—using hazelnuts, pine nuts, or chocolate—the almond version remains iconic, serving as a beloved ending to Tuscan meals and a symbol of regional pastry craftsmanship.
🍳 How to make Cantucci
AI-assisted, not kitchen-testedCantucci di Prato (Tuscan Almond Biscotti)
Twice-baked almond biscuits from Prato, traditionally served at the end of a Tuscan meal with a small glass of Vin Santo for dipping.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- About 30 biscotti
- Difficulty
- Easy
Recipe ingredients
- 300 g (10½ oz / 2⅓ cups) all-purpose flour (00 or plain)
- 200 g (7 oz / 1 cup) caster sugar
- 2 whole large eggs, plus 1 yolk for the dough
- 1 whole extra egg yolk, for brushing
- 100 ml (3½ fl oz / scant ½ cup) Vin Santo, sweet Tuscan dessert wine; substitute with Marsala or another sweet dessert wine if unavailable
- 1 tsp baking powder
- 1 pinch fine salt
- 1 whole lemon zest, from 1 unwaxed lemon, finely grated
- 200 g (7 oz / 1½ cups) whole blanched almonds, skin-on almonds are more traditional; do not chop
Steps
- 1 Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
- 2 In a large bowl, whisk together the flour, sugar, baking powder, salt and lemon zest.
- 3 Make a well in the center and add the 2 whole eggs, 1 extra yolk and the Vin Santo. Mix with a wooden spoon until a soft, slightly sticky dough forms.
- 4 Turn the dough out onto a lightly floured surface and knead in the whole almonds just until evenly distributed. Do not overwork.
- 5 Divide the dough into 2 equal portions and shape each into a log about 25 cm long and 7 cm wide (10 in × 3 in), keeping the hands lightly floured.
- 6 Place the logs on the prepared baking sheet, spaced well apart. Brush the tops with a little beaten egg yolk.
- 7 Bake on the middle rack for 25–30 minutes, until the logs are pale golden and firm to the touch (internal temperature about 95°C / 200°F).
- 8 Remove from the oven and let rest for 5 minutes. Using a sharp, serrated knife, cut each log on the diagonal into slices about 1–1.5 cm thick (just under ½ inch).
- 9 Lay the slices flat on the baking sheet and return to the oven for 10–12 minutes, turning once halfway through, until dry and lightly golden on both sides.
- 10 Cool completely on a wire rack. Store in an airtight tin for up to 3 weeks. Serve with a small glass of Vin Santo for dunking.
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Cantucci — frequently asked questions
What is Cantucci?
An almond-studded dough is baked, sliced and baked again until hard and crunchy, then served with sweet Vin Santo for dunking. They are the classic end to a Tuscan meal.
What is Cantucci made of?
Cantucci is made with flour, almonds, egg, sugar and Vin Santo.
Where does Cantucci come from?
Cantucci comes from Italy, and is especially associated with Tuscany. Cantucci, also known as biscotti di Prato, hail from the Tuscan city of Prato, where they have been a staple for centuries.
Where can I eat Cantucci?
A Tuscan trattoria, dipped into a glass of Vin Santo.
How do you make Cantucci?
Making Cantucci at home takes about 20 minutes of prep and 45 minutes of cooking. Full ingredient list and step-by-step method are in the recipe section above.
What else is Cantucci called?
Cantucci is also known as Biscotti di Prato.
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