Soft Tuscan Cantucci are also known as Prato biscuits, dry almond cookies found in various typical Italian recipes in different versions.
This type of biscuit is first baked in a cylindrical shape in logs and then sliced and subjected to a second baking, where they will acquire a rustic and golden appearance.
This traditional biscuit is typically accompanied by Vin Santo.
From what I know, they are typical of the Christmas period, but in my opinion, they are delicious all year round.
They can be made in just a few minutes and then into the oven… in 30 minutes at most, we can already taste them.
They keep for a long time if stored in a tin box or a plastic bag.
Approx. 60 Kcal per cantuccio
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 42 cantucci
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Tuscany
Ingredients for making Soft Tuscan Cantucci
- 2 1/4 cups all-purpose flour + 2 tbsps for the work surface
- 3/4 cup sugar
- 4 1/2 oz almonds with skin
- 2 medium eggs
- zest of one orange
- zest of one lemon
- 1 packet vanillin
- 1 tsp baking powder
- 1 pinch salt
Preparation of Soft Tuscan Cantucci
First, beat the eggs with the sugar, then add the grated lemon and orange zest, the vanillin, and continue to work the dough.
Add the baking powder, salt, flour, and finally the almonds, completing the dough on a lightly floured work surface.
Create a homogeneous ball and then make two logs about 1 1/4 inches in diameter
…then place them on a baking tray lined with parchment paper and bake in a preheated oven at 350°F for about 15-18 minutes, until they are a little golden but still quite soft.
Once the first baking is done, remove them from the oven and slice them about 5/8 – 3/4 inch thick, lay them flat on the tray and bake for another 4-5 minutes, first on one side then on the other.
Just out of the oven, they may seem drier and harder, but they will soften to the right point as they cool.
