CANTUCCINI tuscan cookies

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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  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Serving50 cookies
  • Cooking methodOven
  • CuisineItalian


1/2 pound pastry flour (about 250 g)
2 egg (whites and yolks separated)
1/2 pound sugar (about 230 g)
1 tablespoon orange honey
1/2 teaspoon baking soda (baking soda for cookies or ammonia)
1 orange (Grated peel of 1 orange)
1/4 pound almond (about 125 g unpeeled almonds)


Baking papers



Preheat oven to 356 F, fan assisted.

Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue.

Fold in thoroughly the honey and the egg yolks, then fold gently in the flour sifted with the baking ammonia and the grated orange peel. Mix in the almonds.


Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 2 inches wide and 12 inches long.

Bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2/3 inch thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 – 10 minutes, until toasted.


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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