Cantucci e Vin Santo

Cantucci Toscani: Crunchy and Delicious Biscuits from an Ancient Tradition

Cantucci Toscani are typical crunchy and dry biscuits from our beautiful region, Tuscany. These biscuits have an elongated shape and a golden surface, but their real specialty lies in the inside: they are rich in almonds, which give them a unique and unmistakable flavor.

But how did Cantucci Toscani come about?

It seems that their origin dates back to the 14th century, when they were prepared for the pilgrims who traveled along the Via Francigena, the famous road that led to Rome. Initially, Cantucci were very hard biscuits that could be preserved for a long time and could be softened by dipping them in wine.

Over the centuries, the recipe for Cantucci has been refined and enriched with new ingredients, such as sugar and butter, but the soul of these biscuits has remained the same.

Today, Cantucci Toscani are famous all over the world and can be found in all the best pastry shops, but the original version, prepared with love and tradition in Tuscan homes, is still the best!

Recipe for Cantucci Toscani

Ingredients:

All-Purpose Flour 500g
Butter 120g
Almonds 250g
Sugar 300g
A pinch of Salt
3 Whole Eggs + 2 Egg Yolks
Baking Powder 1 packet

Directions:

Let's start making these delicious biscuits! Begin by placing the flour on a work surface and make a well in the center. Add the sugar, 2 whole eggs, 2 egg yolks, a pinch of salt, the packet of baking powder, and the melted but not hot butter.

Knead the mixture with your hands until you obtain a soft dough, gradually adding a little more flour to your hands to avoid sticking.

Now it's time to add the almonds (you can use natural or slightly toasted ones). Divide the dough into thick 2-3 finger-width rolls and place them on a large and low baking sheet lined with parchment paper.

Brush the rolls with the remaining beaten egg.

Bake everything at 180°C for 20-25 minutes.

After the cooking time, remove from the oven and place each roll on a cutting board, cutting it into oblique slices about a finger-width thick. Then, bake again for about 10 minutes to make the surface crispy.

How do you prefer to store the biscuits? We recommend using classic tin biscuit boxes to keep them at their best!