Cantucci are one of the greatest sweet prides of Tuscany. The “Mattonella” shop (popular name for the biscuit maker) still exists today in Prato and is considered the guardian of the cantucci tradition. They are dry almond biscuits, obtained by slicing warm dough logs and toasting them again in the oven. Traditionally, they should be accompanied by Vin Santo. However, they can also be found in other regions with different names (tozzetti in Umbria and Lazio). These quantities yield 40 Cantucci.
Recipe from 08/06/2016 updated
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 40
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All Seasons
Ingredients
- 7 oz almonds (toasted)
- 1 tablespoon fennel seeds
- 3 1/4 cups all-purpose flour
- 3 1/2 tablespoons butter
- 1/2 teaspoon baking powder
- 1 1/2 cups sugar
- 3 eggs
- 1 pinch salt
Tools
The recipe contains IconA affiliate links
- Food Scale
- Bowl
- Cutting Board
- Parchment Paper
Steps
These quantities yield 40 Cantucci
Mix the flour with the baking powder, add the sugar, chopped fennel seeds, eggs, and salt.
Start kneading, add the softened butter, incorporate the almonds, and continue kneading on the cutting board.
Form logs approximately 1 1/2 inches wide, place them spaced out on the baking tray with parchment paper, and bake in the preheated oven at 355°F for 20-25 minutes. Remove the logs, let them cool slightly, then cut diagonally with a serrated knife and arrange them on the baking sheet turned on the cut side, toast them at 355°F for 4 minutes on one side and 4 minutes on the other. Let them cool and serve accompanied by a small glass of Vin Santo or an almond liqueur.
