Cantucci

The Sweet Rhythm of Tradition

Crunchy, golden, fragrant with almonds and history: Tuscan Cantucci are more than just a dessert. They are the perfect way to end a meal, a gesture of hospitality, a ritual to be savored slowly. Dipped in Vin Santo, they melt in your mouth, telling tales of centuries-old tradition and the art of simple yet perfect pastry. Each bite carries the warmth of home, the serenity of time passing gently, and the authentic sweetness of the past.

Preparation time

30 minutes

Recipe for

about 40 cantucci

PREPARATION:

  1. On a work surface, shape the flour into a well and add the sugar, eggs, baking powder, salt, and citrus zest. Knead until smooth, then gently incorporate the whole almonds. Divide the dough into several logs, about 2 inches (5 cm) wide, and place them on a baking sheet lined with parchment paper. Bake in a preheated 180°C (350°F) oven for about 20 minutes, until lightly golden.
  2. Remove from the oven, let cool slightly, then cut the logs diagonally to form the classic Cantucci.
  3. Return them to the oven for another 5-10 minutes at 150°C (300°F) to achieve the perfect crispness.
  4. Let them cool completely before serving, preferably with a glass of Vin Santo, just as tradition demands.

INGREDIENTS:

  • 400 gr (14 oz) all-purpose flour
  • 200 gr (7 oz) sugar
  • 2 whole eggs + 1 yolk
  • 150 gr (5 oz) whole unpeeled almonds
  • 1 teaspoon baking powder
  • Zest of 1 orange (or lemon)
  • A pinch of salt