CANTUCCINI tuscan cookies
Who calls them tozzetti, who calls them Tuscan Cantucci or even Cantucci di Prato, whatever the name Cantucci are the most famous sweets of the Tuscan tradition: dry biscuits prepared with flour, butter, eggs and almonds normally enjoyed together with a glass of vin santo.
These classic Italian cookies get their characteristic crunchiness from being cooked twice: first, the dough is baked into logs, cut into slices, then baked again.
Because they travel and store well, a stack makes a great Christmas gift wrapped in a cellophane bag and tied with a ribbon.
Feel free to experiment with add-ons – substitute hazelnuts or pistachios for almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus peel. Or take the cookies over the top by sprinkling them with melted chocolate, frosting with icing, or sprinkling with sprinkles.
With this recipe you’ll get biscuits that are slightly softer than normal thanks to the orange honey.
They are spectacular even without soaking them in vinsanto.
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Video recipe of the day
- Preparation time15 Minutes
- Cooking time20 Minutes
- Serving50 cookies
- Cooking methodOven
To preserve the cantucci use a tin box or an airtight plastic bag, they will remain crunchy for a few weeks.
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