Cantucci: Italian almond biscuits

© Qin Xie-Krieger

© Qin Xie-Krieger

Homemade cantucci tastes fantastic! The first time for me to try the homemade ones was in the beautiful Tuscany. The Tuscans love to eat Cantucci as a small dessert after a delicious dinner. These crispy almond biscuits are served along with the wonderful wine “vin santo”. You take a piece of this biscuit and dip it in the sweet wine. Gorgeous!

Do you know this great dessert wine from Tuscany? Vin Santo tastes divinely sweet and is therefore irresistible for every sweet tooth. I, who speaks no Italian, have been told that vin santo literally means “holy wine”. So, could there be a more appropriate name for this divine tasting wine? 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Now I have finally dared to bake these apparently uncomplicated biscuits myself. The recipe does not seem to be particularly demanding. However, I had a few problems with the consistency of the dough the first time of baking. The dough according to the recipe from the book “The Silver Spoon” has become more like a pile of dry breadcrumbs. It was very difficult for me to hold the crumbs together in order to form the dough. After baking, the biscuits were for my taste a bit too hard. For those, you needed really good teeth. 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

The second time, I took an additional egg and an egg yolk and also added some butter. I was very happy with the result. Now, it is time for the lovely dessert with cantucci and vin santo! 😀

Let’s see, maybe I will get an idea for a later recipe, ​​how I can give these traditional biscuits from Italy an Asian touch. 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (40 pieces):

500g Flour Type 405
1 bag of baking powder
380g sugar
4 eggs
3 egg yolks
40g butter (at room temperature)
200g almonds with skin
1 pinch of salt
Butter for greasing
Two baking trays


  1. Preheat the oven to 160 degrees (top- and bottom-heat). Add the flour with baking powder into a large mixing bowl. Add sugar and salt. Seperate the butter to flakes and add to the mixing bowl. In the middle of the dry ingredients place 3 eggs and 3 egg yolks. Process to a crumble. Finally add the almonds and mix with your fingers. Shape the dough into four roles (4 cm wide, 2 cm thick) and squeeze well with your hands.
  2. Whisk the last egg. Grease two baking sheets and sprinkle with a little flour. Set the rolls on the two baking sheets, brush their surface with the egg. Bake in the oven on the middle rack for about 25 minutes until the biscuits turn to be golden brown. Remove from the oven and cut into diagonal pieces. Chill on the baking trays.

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