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Dessert · Toscana

Cantucci e Vin Santo – Authentic Tuscan Almond Biscotti

Cantucci e Vin Santo is the quintessential end to a Tuscan meal — twice-baked almond biscuits with a satisfying crunch, made to be dunked into a small glass of amber Vin Santo. Born in Prato (where they are also called biscotti di Prato), these almond biscuits have graced Tuscan tables for centuries. No butter, no oil — just eggs, sugar, flour, almonds, and a little patience.

20Prep (min)
40Cook (min)
60Total (min)
6Serves
MediumDifficulty
Cantucci e Vin Santo – Authentic Tuscan Almond Biscotti

Ingredients

  • 300 g (2½ cups) all-purpose flour
  • 200 g (1 cup) caster sugar
  • 2 large eggs + 1 egg yolk for glazing
  • 200 g (1½ cups) whole raw almonds, unpeeled
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • Zest of 1 unwaxed orange
  • 1 pinch of fine salt
  • Vin Santo, to serve

Method

  1. Preheat the oven to 180 °C (350 °F) fan and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the 2 whole eggs, sugar, vanilla extract, orange zest, and salt until pale and slightly foamy, about 2 minutes.
  3. Sift in the flour and baking powder, then stir with a wooden spoon or spatula until a rough dough forms.
  4. Add the whole almonds and knead briefly by hand until they are evenly distributed. The dough will be sticky — lightly flour your hands.
  5. Divide the dough into two equal portions. Shape each into a log roughly 25 cm (10 in) long and 4 cm (1½ in) wide. Place both logs on the prepared baking sheet, spacing them well apart.
  6. Brush the logs evenly with the egg yolk glaze. Bake for 25 minutes until golden and firm to the touch.
  7. Remove from the oven and allow to cool for 10 minutes. Using a sharp serrated knife, cut each log on a slight diagonal into slices about 1.5 cm (½ in) thick.
  8. Lay the slices cut-side down on the baking sheet and return to the oven for 10–12 minutes, turning once halfway, until dry and golden. Cool completely on a wire rack. Serve alongside small glasses of Vin Santo for dipping.

Tips from the kitchen

💡 Do not toast the almonds before adding them to the dough — they will toast during baking and stay beautifully crunchy inside the finished cantucci.
💡 Wait a full 10 minutes before slicing the logs after the first bake; cutting too soon causes them to crumble and lose their shape.
💡 Cantucci keep for up to 3 weeks in an airtight tin at room temperature, and actually improve in texture after the first day — ideal for making ahead.

Frequently asked questions

Can I substitute the Vin Santo with another wine?

Traditionally only Vin Santo is used — its sweet, nutty, slightly oxidised character is a perfect match for the almond biscuits. A good Moscato or a Passito di Pantelleria are the closest alternatives if Vin Santo is unavailable, but avoid dry wines as they clash with the sweetness of the cantucci.

Why are cantucci baked twice?

The double bake (the Italian word 'biscotto' literally means 'twice cooked') removes almost all residual moisture, producing that characteristic rock-hard crunch. This is also what makes them shelf-stable for weeks and ideal for dipping — they absorb the Vin Santo without falling apart immediately.

Can I add other nuts or flavourings?

Whole hazelnuts or pistachios can replace up to half the almonds. A teaspoon of anise seeds or a splash of Amaretto liqueur are traditional Tuscan additions. Avoid chocolate chips or dried fruit — those belong to other regional biscotti and compromise the authentic cantucci texture.