Cantuccini are traditional Italian almond biscotti known for their dry, crunchy texture and rich nutty flavour. Originating from Tuscany, these twice-baked cookies are intentionally firm, making them perfect for dipping into coffee, espresso, or the famous Italian dessert wine, Vin Santo.
Cantuccini:
Simple yet refined, Cantuccini are made with basic ingredients such as flour, sugar, eggs, and whole almonds. Their rustic appearance and satisfying crunch have made them a timeless classic in Italian baking, enjoyed both as an everyday treat and a celebratory dessert.
History:
Cantuccini, also known as Cantuccini di Prato, trace their origins to the Tuscan town of Prato. They gained popularity in the 19th century and were traditionally served at the end of a meal with Vin Santo for dipping. The name comes from the Latin word cantellus, meaning “slice,” reflecting how the cookies are cut after the first bake before being baked again.
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Cantuccini
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and thick.
- Add vanilla and almond extract, mixing well.
- Gradually incorporate dry ingredients to form a stiff dough.
- Fold in whole almonds evenly.
- Shape dough into a long log and place on the baking sheet.
Notes
- Traditional cantuccini are quite dry by design.
- Whole almonds are classic—do not chop them.
- Cookies harden as they cool.
- Slice carefully using a serrated knife.
- Store in an airtight container.
Tips for Cantuccini:
- Serve with Vin Santo for authenticity.
- Toast almonds lightly for deeper flavor.
- Bake longer for extra crunch.
- Add orange zest for a subtle twist.
- Excellent for gifting due to long shelf life.
FAQs for Cantuccini:
Q1: Are the same as biscotti?
Cantuccini are a specific Tuscan type of biscotti made with whole almonds.
Q2: Why are so hard?
They are baked twice to remove moisture and are meant for dipping.
Q3: How long do last?
Up to 2–3 weeks when stored airtight.
Q4: Can I add chocolate or dried fruit?
Traditional recipes do not, but modern variations allow it.
Q5: Can be frozen?
Yes, baked cookies freeze well for up to 3 months.
Conclusion:
Cantuccini are a true symbol of Tuscan baking—simple, rustic, and deeply satisfying. With their crunchy texture and almond-rich flavor, these classic cookies are best enjoyed the traditional way, dipped into warm coffee or sweet wine, bringing a taste of Italy to every bite.