Taste and atmosphere
About
Traditionally made with almonds and twice-baked, Cantucci is the world-renowned crunchy biscuit originating from Tuscany.
Flavors, dishes and restaurants
Cuisine
These hard, crunchy biscuits are traditionally dipped into 'Vin Santo', a regional sweet dessert wine produced across Tuscany. You can view the locations of historic bakeries where they are freshly baked on the Harita section. Perfect also with coffee or tea, they remain an essential sweet treat representing Italia globally.
Ingredients
- 250g all-purpose flour
- 150g granulated sugar
- 2 whole eggs
- 100g whole raw almonds
- 1 teaspoon vanilla extract and half packet baking powder
Preparation
- Mix flour, sugar, baking powder, vanilla, and eggs together until a smooth dough forms.
- Fold the whole almonds into the dough and shape into long, flat logs.
- Bake in a preheated oven at 180°C for about 20-25 minutes until lightly golden.
- Remove from the oven, let cool for 5 minutes, slice diagonally, and bake the slices for another 10-15 minutes until crunchy.
Video
Practical notes before you go
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