Tuscan Almond Cantucci

Name: Tuscan Almond Cantucci
Yield: Two logs, sliced
Ingredients: 250 g All-purpose flour; 200 g Sugar; 2 each Large eggs; 1 tsp Baking powder; a pinch Salt; of 1 Lemon or orange zest; 200 g Whole unpeeled almonds, lightly toasted

Cantucci Toscani

Twice-baked almond biscuits, dry and hard and made for dipping.

Rustic Tuscan biscuits that date back to the Renaissance, baked twice for their crunch. Their dryness is what gives them their long life.

Two logs, sliced

Cook this

Ingredients

All-purpose flour250 g
Sugar200 g
Large eggs2 each
Baking powder1 tsp
Salta pinch
Lemon or orange zestof 1
Whole unpeeled almonds, lightly toasted200 g

Method

Preheat the oven to 170°C and line a tray with parchment.
Mix the flour, sugar, baking powder, zest and salt.
Add the eggs and combine into a sticky dough.
Fold in the almonds, shape into two logs and flatten them slightly.
Bake for 25 to 30 minutes, until lightly golden, then cool for 10 minutes.
Slice diagonally at 8 to 10 mm, lay the slices flat, and bake for 10 minutes a side.
Cool on a rack.

Chef’s notes

Serve with a small glass of Vin Santo, or a single shot of espresso.

Keeping

Store airtight. DUKAI storage guidance for how long: a properly twice-baked cantuccio is dry, and dry and sealed it keeps for several weeks at room temperature. Humidity is the enemy, not time. If they soften, five minutes in a low oven brings them back.

Allergens and diet

Gluten. Eggs. Nuts, almonds.

Last refined · September 2026