Tuscan Farmer’s Cantucci

Tuscan Farmer’s Cantucci


A fun and easy recipe that you can make is this one for cantucci. In some countries these are called “biscotti” but in Italian, the word “biscotti” simply means “cookie”. This particular type of cookie is so delicious dipped into tea, coffee, hot milk or hot chocolate, and in Tuscany is enjoyed when dipped in Vin Santo, a delicious sweet dessert wine. When you come to Cretaiole you must try these with Luciano’s (my father-in-law) artisanal Vin Santo, which he will be delighted to serve to you!


280 g flour (2 cups)
130 g sugar (2/3 cup)
1 tsp baking powder
Pinch of salt
3 eggs and 1 more to make an egg wash
1 tsp vanilla
75 g (3/4 cup) whole almonds


In a bowl combine the first four ingredients: flour, sugar, baking powder, and salt.
Beat lightly together the vanilla and eggs, and then add them to the flour mixture. Mix thoroughly with a spoon.

Knead with your hands, briefly, first in the bowl and then on a lightly floured surface until it is smooth dough. Let the dough sit for about 2 minutes.

Preheat over to 173 degrees C (350 degrees F).

Spread out the dough to 1 cm (3/8 inch) thick. Spread the almonds on top of the dough, evenly. Fold the dough onto itself several times and knead briefly until the almonds are distributed evenly throughout the dough.

Divide the dough into three pieces and form them into 3 cylinders approximately 30 cm (12 in) in length. Place these on a cookie pan covered with parchment paper and flatten them a little.

Make an egg wash and brush onto the dough. Bake for 30 minutes (approximately) until golden brown but still a soft dough.

Remove them from the oven and slice them diagonally, approximately 1 cm (3/8 in) in width. Bake the slices for another 15 minutes.


Store in an airtight container and they will be delicious for weeks.

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