#cantuccini

Cantuccini Toscani

Cooking lessons

The Ultimate Tuscan Crunch: Cantuccini di Prato

There is no better way to end a traditional Italian meal than with Cantuccini di Prato. These twice-baked almond cookies are a staple of Tuscan hospitality. They are crunchy, golden, and packed with toasted almonds—designed specifically to be dunked into a glass of amber-hued Vin Santo.

While I don’t carry Vin Santo in my shop, no Cantuccio is complete without it! The sweet, fortified wine softens the cookie just enough to release all that almond goodness.

Master the Art of the Cookie

Want to learn the secrets of getting that perfect “twice-baked” crunch? There is a specific rhythm to shaping the dough and cutting the cookies while they are still warm that makes all the difference.

I invite you to join one of my Cooking Classes, where we dive deep into the world of Tuscan pastry. I’ll show you exactly how to handle the dough, tips for toasting your almonds to perfection, and we might even share a virtual glass of Vin Santo together!

[Book Your Cooking Class Here]

Cantuccini di Prato: The Recipe

Yields about 40 cookies

Ingredients

  • 500g All-purpose flour

  • 400g Sugar

  • 250g Toasted almonds

  • 3 whole eggs + 3 yolks (save one for brushing)

  • 50g Softened butter

  • ½ packet (approx. 8g) Baking powder

  • 1 small cup Vin Santo

  • A generous pinch of salt

Preparation

  1. The Fountain: On a wooden board, create a “fountain” (a mound with a well in the center) with the flour and baking powder.

  2. The Mix: Place the eggs, 2 yolks, softened butter, sugar, salt, and Vin Santo in the middle. Mix well until you have a smooth, uniform dough.

  3. The Almonds: Fold in the toasted almonds and continue kneading until evenly distributed.

  4. Shape: Form the dough into long “sticks” (about 2 fingers wide and 1 finger high).

  5. Space it out: Place them on a baking pan, leaving at least 2 fingers of space between each log, as they will expand!

  6. The Glow: Brush the tops with your remaining egg yolk for that signature golden color.

  7. First Bake: Bake in a preheated oven at 180°C (350°F) for 20 minutes.

  8. The Cut: While still warm, move the logs to a cutting board. Slice them diagonally into cookies about one finger wide.

  9. The Toast: Lay the slices flat on the baking pan and return to the oven for 7–8 minutes per side to dry them out.

  10. Store: Keep them in a sealed tin… if you can resist eating them all at once!

The Final Touch: Grab a bottle of Vin Santo, pour a glass, and start dipping!