Cantucci: The Classic Tuscan Biscotti Recipe
Category: Desserts
Servings: 30 pieces
These traditional Cantucci, also known as Biscotti di Prato, are iconic Tuscan cookies that pair perfectly with a glass of Vin Santo, a rich, sweet dessert wine. With a crunchy texture and a perfect balance of sweetness, these twice-baked biscuits are not only delicious but also have a rich history. The simple yet comforting combination of almonds, orange zest, and Marsala wine makes for a treat that’s ideal for any occasion. Whether you’re hosting a dinner party, enjoying a quiet afternoon with a cup of coffee, or celebrating a holiday, these Cantucci are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 180g |
| Eggs | 1 |
| Baking ammonia (ammoniaca per dolci) | 5g |
| All-purpose flour | 265g |
| Almonds (whole, unshelled) | 110g |
| Marsala wine | 10g |
| Orange zest | ½ |
| Salt | 1 pinch |
| Butter (softened) | 30g |
| Egg yolk (for glazing) | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 2g |
| Carbohydrates | 23g |
| Sugars | 14g |
| Fat | 7g |
| Saturated Fat | 2g |
| Fiber | 1g |
| Sodium | 25mg |
Instructions
Step 1: Prepare the Dough
Start by placing the sugar in a large mixing bowl. Add in the whole egg and beat the mixture until it becomes smooth and creamy. Next, stir in the baking ammonia—this is what gives the cantucci their signature crunch. Sift the flour into the bowl to avoid lumps, then gradually mix it into the wet ingredients. Continue to combine everything until you have a thick dough.
Step 2: Add the Flavorings and Mix in the Butter
Now it’s time to add the softened butter. Cut it into small pieces and incorporate it into the dough with your hands. The dough may seem a bit crumbly at first, but keep working it until the butter is fully absorbed. Add the orange zest to give your cantucci a delightful citrusy aroma, and sprinkle in the salt to balance the flavors. Pour in the Marsala wine, which will add a subtle depth of flavor to the dough. Knead the mixture until it becomes smooth and well combined.
Step 3: Incorporate the Almonds
Roughly chop the almonds (leave the skins on for a more rustic look) and fold them gently into the dough. The almonds should be evenly distributed throughout. If the dough feels sticky, dust your hands with a little extra flour to help with the shaping.
Step 4: Shape the Dough into Logs
Turn the dough out onto a lightly floured surface. Divide the dough into two equal portions and roll each portion into a long, cylindrical shape—about 2.5 cm in diameter. The shape doesn’t need to be perfect; a rustic look will add to the charm of these homemade biscuits.
Step 5: First Bake
Place the two dough logs onto a baking sheet lined with parchment paper. Ensure there’s enough space between them, as they will spread out during baking. Use a pastry brush to lightly glaze the tops with the beaten egg yolk—this will give the cantucci a beautiful golden sheen when they bake. Bake the logs in a preheated static oven at 200°C (390°F) for about 20 minutes, or until they are golden brown and firm to the touch.
Step 6: Slice the Biscotti
Once baked, remove the logs from the oven and allow them to cool for about 5 minutes. Don’t let them cool completely, as you need to slice them while they’re still slightly warm to achieve a clean cut. Using a serrated knife, slice the logs into diagonal pieces about 1.2 cm thick. This angle will give the biscuits their signature shape, perfect for dipping!
Step 7: Second Bake
Place the sliced cantucci back onto the baking sheet, cut side up. Return them to the oven, this time lowering the temperature to 160°C (320°F). Bake for an additional 18 minutes, or until they’re golden and crisp. This second baking is crucial for giving the cantucci their signature crunch.
Step 8: Cool and Serve
Once baked, remove the cantucci from the oven and let them cool completely on a wire rack. Once cooled, they’re ready to be enjoyed. For the traditional Italian experience, serve them alongside a glass of Vin Santo for dipping, and savor the satisfying crunch with every bite.
Tips for Success
- Almonds: For an extra flavor boost, you can lightly toast the almonds before adding them to the dough. This enhances their natural nutty aroma.
- Storage: Store the cantucci in an airtight container at room temperature for up to 2 weeks. They can also be frozen for longer storage.
- Wine Pairing: While Vin Santo is the classic pairing for cantucci, you can also enjoy them with other dessert wines or even a cup of strong coffee or tea.
These cantucci are sure to become a favorite in your home, with their irresistible crunch and rich, sweet flavors. Whether you’re making them for a special occasion or just for a treat to enjoy with loved ones, these Tuscan delights are simple to make and always a crowd-pleaser.
