Cantucci (also known as Biscotti di Prato) are a traditional Tuscan dessert—crunchy, elongated almond cookies. Made by slicing a dough of eggs, flour, sugar, almonds, and hazelnuts, their defining characteristic is that they are twice-baked (the literal translation of the word bis-cotto).
While Tuscan Cantucci can be baked and enjoyed year-round, they are a quintessential Christmas dessert in Italy, traditionally served alongside a glass of Vin Santo for dipping. Famous well beyond Italian borders, Tuscan Cantucci are arguably the most famous Italian cookies in the world.
Recipe Index
History and Fun Facts about Cantucci
Tuscan Cantucci, or Biscotti di Prato, have ancient roots. Local historical sources date their creation to the 16th century, a time when almonds were not yet used in the recipe. Regarding the name, there are two main theories. The first suggests the name derives from “canto”, meaning a corner or a piece of a whole. The second theory traces it back to the Latin “cantellus”, meaning a slice or piece of bread.
In 1691, the prestigious Accademia della Crusca officially recognized cantucci, including them in its dictionary and defining them as:
“sliced biscuit, made of fine flour, with sugar and egg white.”
During this same era, thanks to the writings of Francesco Redi—a physician, naturalist, and poet—we know that the most famous cantucci were made in Pisa. Redi used to send letters accompanied by cantucci bought in the city of the Leaning Tower.
As mentioned, almonds were absent from the original recipe. They became a staple ingredient starting in the second half of the 19th century, thanks to Antonio Mattei, a pastry chef from Prato. He perfected the recipe we know and love today, winning numerous awards, including at the 1867 Universal Exposition in Paris. His historic pastry shop (popularly known as “Mattonella”) is still open in Prato and is considered the guardian of the traditional recipe.
Pellegrino Artusi’s Historical Recipe
Testifying to the immense success of Tuscan cantucci, Pellegrino Artusi included them in his seminal 1891 cookbook, Science in the Kitchen and the Art of Eating Well. In recipe number 568, he writes:
“Leave the almonds and pine nuts aside to add them later, and mix everything with four eggs, leaving you time to use a fifth if needed to form a somewhat soft dough. Make four loaves the thickness of a finger and as wide as a hand; place them in a baking pan greased with butter and dusted with flour, and glaze them on top.”
How to Toast Almonds and Hazelnuts
To prepare authentic cantucci, you need properly toasted nuts. Here is how to achieve the best results at home.
Toasting Almonds
We highly recommend using the oven rather than a skillet. The oven ensures they cook evenly inside and out without burning the exterior.
Preheat the oven to 180°C (350°F). Spread the almonds evenly on a baking sheet and bake for 5 minutes. Remove them from the oven and let them cool.
Toasting Hazelnuts
Similarly, preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and bake for about 7 minutes. Once ready and still warm, rub them together in a clean kitchen towel to remove the skins.
Ingredients
| Ingredient | Quantity (10 people) | Technical Note |
|---|---|---|
| Eggs | 2 large | Separated (yolks and whites) |
| Granulated Sugar | 140g (approx. 2/3 cup) | Standard white sugar |
| All-Purpose Flour | 270g (approx. 2 1/4 cups) | Sifted (Italian Type 00) |
| Whole Almonds | 120g (approx. 3/4 cup) | Toasted, unpeeled |
| Hazelnuts | 120g (approx. 3/4 cup) | Toasted, peeled |
| Orange Zest | From 1 organic orange | Finely grated |
| Vanilla | 1 tsp extract (or 1 pod) | Pure vanilla |
| Baking Powder | 4g (approx. 1 tsp) | For cookies/pastries |
How to Make Authentic Tuscan Cantucci
Prepare the Dough
After toasting the almonds and hazelnuts, chop them roughly. Whip the egg whites to stiff peaks in one bowl. In another bowl, mix the sugar, flour, and egg yolks. Fold the egg whites into the flour mixture, add the nuts, and knead the dough by hand until it is as smooth and uniform as possible.
Adding almonds and hazelnuts to the dough Flavor and Shape
Add the vanilla, the grated orange zest to flavor the dough, and the baking powder to make them slightly porous. Once the dough is ready, divide it into small loaves. Stretch and flatten them with the palm of your hand to form semi-cylindrical logs (about 2 inches wide).
Shaping the dough into logs The First Bake
Place the logs on a floured baking sheet (or parchment paper) and bake in a static oven preheated to 200°C (400°F).
Baking the cantucci logs Slice the Biscotti
As soon as the logs take on a golden color, remove them from the oven and let them cool slightly. While still warm, slice the logs diagonally into cookies about 2 centimeters (3/4 inch) thick, exactly as if you were slicing a baguette.
Slicing the logs to create Cantucci The Second Bake (Biscotto)
Place the sliced cookies flat on the baking sheet and return them to a warm oven at 180°C (350°F) for another 10-15 minutes. This second bake dries them out, giving them their signature crunch.
Authentic Tuscan Cantucci
🍷 Wine Pairing: The Vin Santo Ritual
You cannot talk about Cantucci without mentioning Vin Santo (Holy Wine), a sweet Tuscan dessert wine. Because true Cantucci are extremely dry and crunchy, the traditional Tuscan way to eat them is to dip them directly into a small glass of Vin Santo at the end of a meal. They are also excellent dipped in a dark espresso or an Aleatico dell’Elba.
Frequently Asked Questions about Cantucci
How long do homemade Cantucci last?
Because they are twice-baked and contain no butter or oil, Cantucci have an incredibly long shelf life. If stored in an airtight container or a classic tin box away from humidity, they will stay fresh and crunchy for up to 3 or 4 weeks. They make perfect edible Christmas gifts!
Can I substitute the nuts?
The original recipe strictly calls for almonds (and later hazelnuts). However, modern variations often include pistachios, dried cranberries, or chocolate chips. Just keep the total weight of the additions the same.
Why are my Cantucci so hard?
Cantucci are *supposed* to be hard and crunchy! They were historically designed as long-lasting provisions. If they are completely rock-hard, you may have left them in the oven for too long during the second bake. Remember, they soften up beautifully when dipped in wine or coffee.
Mappa Interattiva Spiagge Isola d'Elba