The traditional Tuscan cantuccini are one of the most famous cookies in the entire Boot. They are a very rustic type of cookie, made with a dry and crumbly dough and almonds. Other regions also have very similar cookies, such as the Umbrian tozzetti or the Romagnoli scroccadenti. What often differs is the type of dried fruit and the size. The official recipe for cantuccini is that of the 19th-century pastry chef Mattei from Prato. This is also why they are called Prato cookies. The traditional recipe is butter-free and therefore suitable for those who are lactose intolerant, and it is very easy to make. If I have intrigued you, let’s get our hands in the dough together!
For other traditional desserts, I recommend these links
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All seasons, Christmas
Ingredients for Traditional Tuscan Cantuccini
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 5 oz eggs (2 large or 3 medium)
- 1/3 oz citrus paste
- 1 orange (zest)
- 1/5 oz vanilla (paste)
- 1 tsp baking ammonia
- 1 pinch salt
- 6 1/3 oz almonds
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Pastry board
- 1 Dough scraper
- 1 Baking paper
Steps
Making the cantuccini dough is not difficult. The peculiarity of these cookies is the double cooking and the cutting, but we will do it step by step together!
In a bowl, crack the eggs and beat them lightly with a hand whisk
Add the sugar and mix well, working the mixture, which should change color, for at least 4/5 minutes.
Add the orange zest and stir.
Add the citrus paste and the vanilla and mix.
Sift the baking ammonia and incorporate it into the flour. Add the flour a little at a time, always mixing with the hand whisk.
Finish with the remaining flour and a pinch of salt.
The dough will be dense and very firm.
Add the whole almonds and start incorporating them into the dough in the bowl. When it becomes difficult, transfer the dough onto the pastry board and work quickly to create a nice ball. Use a dough scraper to divide it in two. Preheat the oven to 350 degrees Fahrenheit.
Create rolls the length of the baking tray.
Sprinkle them with a little granulated sugar. They’re ready for the oven!
Once the oven reaches temperature, bake the rolls for 15/18 minutes or until golden.
Remove them and quickly cut the cantuccini with a dough scraper or a large kitchen knife. Since they are hot and soft, they cut easily, but they can also become squashed, so you need to be a bit careful.
Return them to the oven to bake for 4 minutes on each side and then place them on a rack to cool. The strong smell of the baking ammonia will soon disappear, leaving the unmistakable aroma of traditional Tuscan cantuccini.
Once they have cooled completely, the traditional Tuscan cantuccini will be ready to be enjoyed or given as gifts. Thanks to their long shelf-life, they can be made to gift for Christmas already at the beginning of December.
These cookies obviously give their best if paired with a nice Tuscan Vinsanto!
The traditional Tuscan cantuccini can be kept in a glass jar in a cool place for at least 15 days. They are very versatile cookies and can be made in many flavors. For Christmas, I made a double batch, one traditional and in the other, I added 2 1/2 oz of white chocolate chunks and 4 1/4 oz of whole shelled pistachios. You can get creative with traditional Tuscan cantuccini! If you’ve made them already, come tell me on Instagram which version you made!
