The cantucci, cantuccini, or tozzetti are among the most famous cookies of the Tuscan tradition, loved for their crunchy texture and enveloping almond flavor. Always a staple on Italian tables, they are perfect to enjoy alone or, as tradition dictates, accompanied by a glass of Vin Santo, the sweet wine that enhances their unique fragrance.
These simple and genuine cookies are a symbol of conviviality, perfect to conclude a meal with friends or to be offered as a homemade gift. Preparing them is a journey into the authentic flavors of Tuscany, a tribute to cuisine that values simple ingredients turning them into excellence.
Cantucci are among the favorite cookies of Irene and Lorenzo that I prepare for Christmas🎄along with roccocò and mostaccioli. Here’s for you ❤️ my super delicious recipe 😋
Quick to the stove to prepare your fragrant delights and let me know in the comments how they came out 👩🍳⏲️
So what are you waiting for?
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 50Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Tuscan Cantucci
- 21.16 oz all-purpose flour
- 8.82 oz almonds
- 4 eggs
- 1 pinch fine salt
- 4.23 oz butter
- 15.17 oz sugar
- 0.56 oz baking powder
Preparation of Tuscan Cantucci
Preparing Tuscan cantucci with my recipe is really super easy. Prepare, weigh all the ingredients, follow all the steps and the result is guaranteed.
To prepare Tuscan cantucci, place the flour in a large bowl, then the almonds and a pinch of salt.
Then add the whole eggs, melted butter, sugar, and finally the baking powder.
Start mixing with a whisk or spoon, when the dough has reached a certain consistency, transfer it to a work surface and continue to work the dough until it is compact.
Divide the dough and shape it into logs about 12 to 14 inches long and place them on a baking sheet lined with parchment paper, keeping them well spaced apart. Sprinkle the logs with sugar to caramelize, and bake in the oven at 356 degrees Fahrenheit for 30 minutes.
Once cooked, remove the cantucci from the oven and let them cool slightly. Cut them diagonally with a serrated knife, applying a firm but gentle pressure, at a distance of about 0.6 inches, giving them the characteristic shape. Place the cookies back on the baking sheet and bake again for another 10 minutes at a temperature of 320°F.
Remove your Tuscan cantucci from the oven and let them cool before enjoying them… but I assure you they are amazing! They will literally be gone in no time.
See you next time, with love, your Silvana 🥰
Storage
Storage
Tuscan cantucci, like many others, are sensitive to humidity, so to keep them longer, store them in an airtight container.
Tips
Tips
For cutting cantucci, it’s best not to let them cool too much. Once cold, they become very brittle and break.
