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It’s time for some delights from Tuscany! Cantuccini (also called biscotti)!
For those who have been in Tuscany before have seen these typical cookies for sure! You will find them practically everywhere!
My dad makes them every now and then and always gives us a bunch as well. And it never takes us a too much time to finish them all ;). You can make them in various ways but my dad always makes them ‘the old fashioned’ way: with almonds! Usually these biscotti are allowed 3 days to harden so they are perfect to soak into a glass of “vinsanto”, a dessert wine. But honestly? We never wait 3 days! They are spectacular as well when eaten immediately and without soaking them in vinsanto! Well, ok once they have cooled down of course…
I have never made them myself (I know!!) as I always ask my dad when we want to eat them. So I hereby give you his recipe for these cantuccini.
But I think it’s time I might try to make them myself, maybe with a chocolate coating or with pistachios instead.. Ok, next time you will get my version on the blog, promised!
Cantuccini from Tuscany
makes 30

2 eggs + 1 egg yolk
185 g // 4/5 cup sugar
300 g // 2 1/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp lemon zest
170 g // 1 1/8 cup almonds (dry roasted and crossly chopped)
2 tbsp milk

Using a fork, beat the eggs, egg yolk and sugar until light and creamy. Mix the flour with salt, baking powder and lemon zest. Put it on a clean work surface and make a well in the middle. Pour the egg mixture into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Add the almonds and knead until the almonds are evenly distributed. The dough remains sticky. Leave the dough in the fridge for 1 hour.
Preheat the oven to 190ºC / 375ºF.
Roll the dough on lightly floured work surface into two sausages. Place them on a baking tray covered with parchment paper. Don’t put them too close together as they will expand during baking. Brush with milk. Bake for 25 minutes or until golden brown. Take them out of the oven and let them cool down for 5 minutes. Meanwhile turn the oven to 135ºC / 275ºF.
Place the sausages on a cutting board and cut crosswise with a serrated knife into slices. Place the slices on the baking tray and bake for another 30 minutes or until golden brown.
The cantuccini should be a bit dry.

You can store them in an airtight container at room temperature for 1 week! ♥


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