Tuscan almond cantucci are, for those who are not familiar with them, crunchy end-of-meal cookies to be dunked, according to tradition, in vin santo, a Tuscan fortified wine.

Tradition aside, they are good any time of day and dunked in anything!

They are also quick and easy to make.

Oh, I forgot: they keep for a long time sealed in airtight jars or even in simple food bags.

Give them a try!



A Famous Tuscan Almond Cookie
Course Italian Cookies
Cuisine Italian
Servings 20 Cantuccis


  • 4 Cups All Purpose Flour
  • 1 1/4 Cups Sugar
  • 1 Cup Almonds with Peel
  • 1 1/4 Sticks Butter
  • 3 Large Eggs + 1 for Brushing
  • 1 1/8 tbsp Baking Powder


  • In a bowl, pour the flour, sugar, and baking powder.
  • Mix and add 3 eggs and butter cut into small pieces.
  • Mix well.
  • Now knead with your hands until the mixture is smooth.
  • Add the almonds (with the peel) and continue kneading.
  • We take some of the dough and make strands.
  • Continue making dough loaves until the dough is finished.
  • You should get about 6 dough loaves.
  • Place the dough loaves (well spaced apart) in two baking sheets covered with baking paper.
  • Brush them with egg.
  • Bake in a preheated static oven at 350 F for about 30 minutes.
  • After taking them out of the oven let them cool for about 6 minutes.
  • With a serrated knife, cut the dough loaves diagonally, forming slices about 1 inch thick.
  • Once cut, place the “cantucci” back in the baking dish.
  • Toast them in the oven at 350 F for 10 minutes.
  • This way, they will become nice and crispy.
  • Once baked, let them cool and…. enjoy!
Keyword Cantucci, italian almond cookies, italian cantucci, Tuscan Almond Cookie
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