Homemade Cantucci Recipe
Homemade cantucci are crisp, twice-baked almond cookies from Tuscany. They’re easy to make, last for weeks, and are perfect for cookie trays, gifting, or dunking in tea, coffee, or dessert wine.
Ingredients
- 2 cups + 1 tablespoon (250 g) all-purpose flour sifted
- 1 cup minus 1 tablespoon (185 g) granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- 4.4 oz (125 g) raw unpeeled almonds
Instructions
- Preheat the oven to 356°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Make the dough
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Add the eggs, orange zest, and vanilla extract. Mix until combined. The dough will be slightly sticky, don't add more flour.
- Transfer to a lightly floured surface and knead until smooth. Add the almonds and knead again until evenly distributed.
Shape the logs
- Divide the dough in half. Shape each portion into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Wet your hands slightly if needed to prevent sticking.
First bake
- Place the logs on the prepared baking sheet with space between them. Bake for 30 minutes, or until golden and firm.
Slice and second bake
- Let the logs cool for 10 minutes. Use a serrated knife to slice them diagonally into ½-inch (1.5 cm) thick pieces. Lay the slices cut side up on the baking sheet and bake for another 10–15 minutes, until dry and crisp.
Cool and store
- Let the cantucci cool completely on a wire rack before serving or storing.
Notes
- Flour: All-purpose works best, but pastry, plain, or gluten-free flour can be used in the same amount.
- Sugar: Granulated or caster sugar. You can also replace part of it with honey.
- Eggs: Large eggs are ideal, but medium ones are fine too.
- Almonds: Raw, unpeeled almonds are standard. You can swap in pistachios, hazelnuts, walnuts, or pecans.
- Storage: Keep in a tin lined with baking paper, a glass jar with a lid, or an airtight container. They’ll stay crisp for weeks. Avoid plastic bags.
- Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Cholesterol: 12mg | Sodium: 5mg | Fiber: 1g | Sugar: 6g
