CANTUCCI TOSCANI (TUSCAN ALMOND COOKIES)

Cantucci Toscani, also known as Tuscan almond biscotti, are classic Italian cookies that are crisp, lightly sweet, and perfect for dipping in Vin Santo, coffee, or tea.

These twice-baked cookies are a delightful treat with a rich history rooted in Tuscany.

Why Nonna Suggests This Recipe

1. A Timeless Classic: Cantucci are a hallmark of Tuscan cuisine, celebrating the region’s love for simple, delicious ingredients.
2. Perfect for Any Time: Nonna loves how these cookies can be enjoyed as a snack, dessert, or accompaniment to coffee or wine.
3. Long-Lasting: Their crisp texture makes them ideal for storing, meaning you can always have a batch ready for guests.
4. Easy to Customize: Add your own twist with dried fruits, chocolate, or citrus zest.
5. Dipping Tradition: Nonna says no meal in Tuscany is complete without cantucci dipped in a glass of Vin Santo!

Cooking Time

• Prep Time: 20 minutes
• Baking Time: 35 minutes (first bake) + 10 minutes (second bake)
• Total Time: ~1 hour
• Servings: ~24 cookies

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup (150 g) whole almonds, toasted
• 1 tsp lemon zest (optional)

Step-by-Step Method

1. Preheat and Prepare:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the Dough:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs, egg yolk, vanilla extract, and almond extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
4. Stir in the toasted almonds and lemon zest (if using).

3. Shape the Logs:

1. Lightly flour your hands and divide the dough into two equal portions.
2. Shape each portion into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Place the logs on the prepared baking sheet, spacing them apart as they will spread during baking.

4. First Bake:

1. Bake the logs in the preheated oven for 30–35 minutes, or until they are lightly golden and firm to the touch.
2. Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).

5. Slice and Second Bake:

1. Using a serrated knife, slice the logs diagonally into ¾-inch (2 cm) thick pieces.
2. Arrange the slices cut-side down on the baking sheet.
3. Return them to the oven and bake for an additional 8–10 minutes per side, or until the cookies are golden and crisp.

6. Cool and Serve:

1. Let the cantucci cool completely on a wire rack before serving.
2. Serve with Vin Santo, coffee, or tea.

Nutritional Facts (Per Cookie)

Tips by Nonna

1. Toast the Almonds: Lightly toasting the almonds enhances their nutty flavor.
2. Even Slices: Use a sharp serrated knife for clean cuts, and let the logs cool slightly to prevent crumbling.
3. Customize the Flavor: Add orange zest, dried cranberries, or chocolate chips for variation.
4. Store Properly: Keep cantucci in an airtight container for up to 2 weeks—they only get better with time!
5. Dipping Tradition: For the authentic experience, serve cantucci with a glass of Vin Santo.