Classic Tuscan cantucci with almonds are the kind of crisp little biscuits that belong beside an espresso cup or a glass of dessert wine. Their signature texture comes from a simple double bake: the dough is formed into logs, baked, sliced, then dried again until deeply golden. The result is a fragrant biscuit with a pronounced almond flavour and a lively citrus note.
Ingredients
- All-purpose flour — 300g (10.6 oz)
- Sugar — 180g (6.3 oz)
- Whole almonds — 200g (7 oz)
- Large eggs — 2
- Baking powder — 1 tsp
- Vanilla extract — 1 tsp
- Orange zest, finely grated — 1 orange
- Salt — 1 pinch
- Honey, optional — 1 tbsp
- Egg for brushing, optional — 1
Step-by-step recipe
- If you like, toast the almonds in a 160°C (320°F) oven for 7–8 minutes, then let them cool; this deepens their aroma.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs with the vanilla extract and honey, then stir in the orange zest.
- Add the wet ingredients to the dry ingredients, fold in the almonds, and quickly bring everything together into a soft, slightly sticky dough.
- Divide the dough into 2 pieces and shape into logs about 25–30cm (10–12 in) long and 4–5cm (1.5–2 in) wide. Transfer to a parchment-lined baking sheet and, if you like, brush the tops with beaten egg.
- Bake at 175°C (347°F) for 20–25 minutes, until pale golden. Let cool for 10 minutes so the logs firm up.
- Move the logs to a cutting board and, with a sharp knife, slice them on a slight diagonal into pieces 1–1.5cm (1/2 in) thick.
- Arrange the slices cut side up and dry at 160°C (320°F) for 10–12 minutes, then flip and bake for another 8–10 minutes, until crisp and dry.
- Let cool completely on a wire rack. Serve with coffee, tea, or dessert wine.
Nutritional value
| Serving | 1 cookie (about 30g) |
| Calories | 120 kcal |
| Protein | 3.5g |
| Fat | 5g |
| Carbohydrates | 16g |
| Sugars | 9g |
| Fiber | 1.5g |
| Sodium | 30mg |
Serving and storage
Cantucci are especially good with espresso, cappuccino, or a glass of sweet wine. Once completely cooled, keep them in an airtight container at room temperature for up to 3–4 weeks. To bring back the crunch, warm them in a 160°C (320°F) oven for 3–4 minutes.
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Tips and variations
- Cookie thickness affects the crunch: thinner slices dry faster and turn more brittle.
- Do not overbake the first time around: the logs should stay fairly pale, or the slices may crumble when cut.
- For a clean cut, use a long, sharp knife with a thin blade and slice with a gentle sawing motion.
- For a different aroma, swap orange zest for lemon zest, or add a pinch of cinnamon or cardamom.
- You can replace some of the almonds with pistachios or hazelnuts; if using raisins or dried cranberries, keep it to no more than 60–70g (2–2.5 oz) so the dough stays firm.
FAQ
Can I replace the almonds with other nuts?
Yes, hazelnuts, pistachios, or walnuts all work well. Keep the total weight of the nuts the same, and lightly toast the larger pieces before using them; you can also chop them a little so the slices cut more cleanly.
Why are my cantucci soft instead of crisp?
They likely need more time for the second bake, or the slices may be too thick. Add 2–3 minutes of drying time on each side and let the biscuits cool completely on a rack — the crunch develops as they cool.
Can I make them without orange zest or vanilla?
Yes, both are optional flavourings. Use lemon zest instead, add a pinch of cinnamon or cardamom, or a very small amount of almond extract — just keep it subtle so it does not overpower the nuts.