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Recipes
Cantuccini from a Tuscany Culinary Vacation

Cantuccini from a Tuscany Culinary Vacation

Name: Tuscan Cantuccini ("Biscotti")
Prep time: 10 min
Cook time: 40 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 3 cups flour; 2 cups sugar; 4 eggs; 1/3 cup of vin santo (marsala, brandy or any dessert wine); 6 tbsp. butter; 2 tbsp. extra virgin olive oil; 1 lemon zest; 2 tsp. baking powder; 3 cups almonds; brown sugar

January 29, 2010
Peg Kern

Desserts
Vegetarian

Overview
Recipe for Tuscan Cantuccini ("Biscotti")

These classic Tuscan biscotti are very popular all over Italy. They are harder than most biscotti Americans are accustomed to and are made to be dunked in sweet wine or coffee. Try this wonderful cantuccini recipe straight from the kitchen of one of our favorite Tuscany chefs.

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You can serve them with a traditional espresso, of course, or with the wonderful Tuscan dessert wine known as vin santo.

Read more about our Tuscany cooking vacations here.

Looking for more traditional Tuscan dishes? Try some of our favorite Tuscan recipes. Pair them with wonderful Tuscan wines!

10 minutes
24 servings
Bake
40 minutes

Ingredients

3 cups flour
2 cups sugar
4 eggs
1/3 cup of vin santo (marsala, brandy or any dessert wine)
6 tbsp. butter
2 tbsp. extra virgin olive oil
1 lemon zest
2 tsp. baking powder
3 cups almonds
brown sugar

Instructions

Work the butter with the sugar. Add eggs, liquor, olive oil and lemon zest.
When all the ingredients are mixed well, start adding the flour with the baking powder.
The texture has to be like the mascarpone: creamy, but not liquid. If it comes out too hard, add a little milk. It it is too liquid, add more flour.
When the mixture is nice and smooth, add the almonds. You have to obtain a consistency hard enough to be placed, spoon by spoon, on a baking sheet covered with parchment paper. Make two long “breads,” and with a spatula, give them shape.
Sprinkle brown sugar on top. Put into the oven at 370 degrees for around 20 minutes. The cantuccini must be brown on top and the surfaces should be cracked.
You may eat like this or while they are still hot you can cut them into slices, two centimeters thick and bake them again in the oven at the same temperature for 15 more minutes.