Tuscan cantucci – original recipe

Tuscan Cantucci

The cantuccio is the biscuit par excellence of Tuscan tradition, to nibble as is or dunked in Vin Santo.


  • 2 eggs and 2 yolks
  • 300 grams flour
  • 200 grams unskinned almonds
  • 250 grams icing sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon anise seeds
  • 1 tablespoon honey
  • Rind of one orange, zested
  • 1 envelope vanilla flavouring

Preparation (original recipe):

In a mixing bowl, combine the almonds (one half coarsely chopped and one-half whole), flour, icing sugar, baking soda, fennel seeds and orange zest.
Add the honey, then the two eggs and one egg yolk, one at a time, mixing after each addition to obtain a uniform dough.
Shape the dough into ‘logs’ 2 cm in diameter and place on a baking sheet lined with parchment paper. Flatten the logs slightly and brush with the remaining egg yolk. Bake in a preheated 190 °C oven for 10 minutes.
Remove from the oven, cut the logs diagonally into slices, and return to the oven for 5 minutes.
Allow to cool and your cantucci are ready!


De rigueur for this typical Tuscan biscuit is a dunk into an excellent dessert wine . . . and at our restaurant, cantucci and Vin Santo are available all year round!

Booking online by Hotel.BB