Cantucci

Name: Cantucci
Cook time: 85 min
Total time: 85 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 300g All-purpose Flour; 180g Granulated Sugar; 200g Whole Almonds, unblanched; 3 Eggs, large; 1 tsp Baking Powder; 1/4 tsp Salt, fine; 1 Orange, zest

Cantucci are classic Tuscan twice-baked almond biscuits with a crisp, golden bite and a bright citrus lift. They’re simple to make, fragrant with orange zest, and perfect for dunking into coffee or Vin Santo.

Cantucci are classic Tuscan twice-baked almond biscuits with a crisp, golden bite and a bright citrus lift. They’re simple to make... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.1

Time

1 hr20 min

Price

0,40 €

Calories

401 kcal

vegetarian

italian

gourmet

dessert

Method

Preheat the oven

Heat the oven to 350° F and line a baking sheet with parchment paper so it’s ready for the dough.

Mix the dough

In a large bowl, whisk the Eggs with the Granulated Sugar until the mixture looks thick and a little paler. Wash the Orange well, then finely grate in the zest. In a second bowl, stir together the All-purpose Flour, Baking Powder, and Salt, then add the dry mix to the egg mixture and stir just until a shaggy dough forms. Fold in the Whole Almonds last.

Shape the logs

Tip the dough onto a lightly floured work surface and divide it in half. Use your hands to shape each piece into a log about 30 cm long and 5 cm wide, then set both logs on the prepared tray and flatten the tops slightly.

Bake once

Bake for 25 minutes, until the logs are set, lightly golden, and just firm to the touch.

Cool briefly

Let the logs cool on the tray for 10 minutes so they firm up enough to slice cleanly.

Slice the logs

Using a serrated knife, cut the logs on a diagonal into slices about 1 to 1.5 cm thick. Use a gentle sawing motion rather than pressing straight down so the pieces stay neat.

Bake again

Arrange the slices cut-side down on the tray and bake for 10 minutes. Flip them over, then bake for 5 minutes more, until the edges are deep golden and the centers feel dry.