Cantucci (Biscotti di Prato)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 (makes around 30 cookies)
Origin
Region: Tuscany (Prato)
Historical Context: Originally documented in the 18th century by the pastry chef Antonio Mattei in Prato. Their double-baking method removes moisture, allowing them to be preserved safely for months on long sea voyages.
Description
Crunchy, oblong almond biscuits made completely without any added butter or oil. They are baked twice—first as a whole loaf, then sliced into individual pieces and toasted until hard, dry, and intensely nutty.
Presentation
Served on small side plates exclusively alongside a small glass of Tuscan Vin Santo (sweet dessert wine). Guests traditionally dip the hard biscuits directly into the wine to soften them before eating.
Ingredients
250g all-purpose flour
180g granulated sugar
2 large eggs
120g whole raw almonds (unpeeled)
1 tsp baking powder
Zest of 1 organic orange
1 tsp pure vanilla extract
A tiny pinch of sea salt
Step-by-Step Directions
Prep Oven: Preheat your oven to 180°C (350°F) and line a wide baking sheet with parchment paper.
Mix Dough: In a large bowl, whisk the eggs, sugar, orange zest, vanilla extract, and salt until pale. Sift in the flour and baking powder, mixing until a sticky, shaggy dough forms.
Fold Almonds: Pour the whole, unpeeled raw almonds directly into the sticky dough and fold until they are distributed evenly.
Shape Loaves: Divide the dough in half. With wet hands, shape each portion into a long, flat log roughly 2 inches wide and 12 inches long. Place them widely spaced onto the baking sheet.
First Bake: Bake for 20–25 minutes until the logs are firm to the touch and slightly golden around the edges. Remove from the oven and let cool for 5 minutes. Lower oven to 160°C (325°F).
Slice and Second Bake: Use a sharp serrated knife to slice the warm logs diagonally into 1/2-inch thick biscuits. Arrange the slices flat-side down back onto the baking sheet and bake for another 10–15 minutes until dry and crispy.
Optional Variations
Cantucci al Cioccolato e Pistacchio: Swap out the traditional almonds for a combination of green pistachios and dark chocolate chunks for a modern, colorful look.
Cooking Tips
Slice the logs while they are still warm from the first bake. If you let them cool down completely, the crust becomes brittle and hard, causing the cookies to crumble and shatter when you try to cut them.
Nutrition Facts
Calories: 160 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 4.5g
Sodium: 65mg
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