Image of the Cantucci Toscani on Biancolievito
Simply delicious! Cantucci Toscani is a shortcrust pastry cookie that encloses fragrant almonds. Delicious when dunked into a glass of sweet wine (like Vin Santo), but also crunched on their own, perhaps with a cup of tea or coffee!
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Preparation: 15 minutes
Cooking: 15 minutes
Total Time: 30 minutes
Servings: 6 People


  • Stand Mixer
  • Baking Sheet


  • 500 gr All-Purpose Flour (W150, 8% -9% of proteins)
  • 270 gr Granulated Sugar
  • 120 gr Softened Butter
  • 80 gr Egg Yolks
  • 100 gr Eggs
  • 3 gr Salt
  • ½ pod Vanilla Bourbon
  • 1 Grated lemon zest
  • 250 gr Roasted Sliced Almonds
  • 4 gr Baker's Ammonia (ammonium bicarbonate)


  • Mix the butter with the sugar, salt, flavorings, and the eggs previously beaten with the yolks.
  • Add the flour sifted with baker's ammonia (if not available, you can use 6gr of common baking powder or baking powder)
  • When the dough has formed, incorporate the lightly toasted sliced almonds.
  • Wrap the dough with a plastic bag and let it rest in the refrigerator for 1 hour
  • Compose regular-shaped strings, brush with egg yolk and sprinkle with granulated sugar.
  • Bake at 170°C (338°F) for 10min, finishing cooking by keeping the oven door slightly ajar for another 15min or so.
  • Once baked, while still lukewarm, cut the strings at an angle, forming cookies about 1.5cm wide.
  • Place the Cantucci on the baking sheet and let them dry in the oven at 130°C (266°F) for 20 minutes until obtaining a good level of toasting; in this way, Cantucci will have a better shelf life, and you will obtain a drier cookie more suitable to be dunked

Nutrition Label

Serving: 100g | Calories: 928kcal | Carbohydrates: 118g | Protein: 22g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 250mg | Sodium: 358mg | Potassium: 420mg | Fiber: 7g | Sugar: 47g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 6mg

Translated from Italian with Love

hey, do you want to try some other recipe?


1 thought on “CantuccI – TUSCAN BISCOTTI”

  1. question, when you outline egg yolks and then eggs. Is that full eggs plus additional egg yoke ?

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