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recipes-post original tuscany cantucci

Original Tuscany Cantucci

Discover the perfect blend of sweetness and citrus zing with these Original Tuscany Cantucci recipe. Crafted with precision using whole almonds, these twice-baked biscuits are a true Italian delicacy.
The reason they are called biscotti is bis- meaning twice and -cotti meaning cooked or in this case baked.

Total Time
1 hour
Simple & Professional Tasty Recipes

Ingredients for 24 Servings

  • 250g all-purpose flour
    100g sugar
    1 pinch of salt
    100g whole almonds (half left whole, half crushed)
    6g baking powder
    2 eggs (medium)
    1 teaspoon vanilla extract
    1/2 Zest of Lemon
    1/2 Zest of Orange
    1 teaspoon of honey

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    25 min

Goes Great with

    1. Preheat Oven:
      • Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
    2. Mix Dry Ingredients:
      • In a bowl, combine the all-purpose flour, sugar, salt, baking powder, and crushed almonds.
    3. Add Whole Almonds:
      • Incorporate the whole almonds, ensuring an even distribution throughout the mixture.
    4. Create Dough:
      • In a separate bowl, beat the eggs and add vanilla extract, lemon zest, orange zest, and honey. Mix well.
    5. Combine Wet and Dry Ingredients:
      • Add the wet ingredients to the dry mixture, stirring until a dough forms. If the dough is too dry, you can add a little more honey or even a little splash of milk.
    6. Shape the Dough:
      • Divide the dough in half and shape each portion into a log on the prepared baking sheet.
    7. Bake First Round:
      • Bake for about 20-25 minutes or until the logs are lightly golden.
      • It would be great if the bottom is firm and can easily be removed from the baking sheet.
    8. Cool Slightly:
      • Allow the logs to cool for 15 – 20 minutes to make them easier to handle and cut.
    9. Slice into Cantucci:
      • Using a sharp knife, slice the logs diagonally into 1.5 – 2 cm wide pieces.
    10. Second Bake:
      • Place the sliced cantucci back on the baking sheet, cut side up and bake at 160°C for an additional 10-15 minutes until they become golden and crisp.
    11. Cool Completely: 
      • Allow the cantucci to cool completely on a wire rack.
    Pro Tips
    • Make sure that after the first bake, the loaf can be easily removed from the baking sheet.
    • Ensure even slicing for consistent texture.
    • No thicker than 1 finger thick.
    • Store in an airtight container to maintain freshness.


Calories per Serving:
Approximately 90 calories per 2-piece serving. Enjoy the delightful combination of citrus and almond flavours in these traditional Italian cantucci.

Goes Great with