KitchgrowKitchen growth, made calmer
Start planning free
Italian

Cantucci Toscani

Cantucci Toscani are twice-baked Tuscan almond biscuits with a dry crunch made for coffee or vin santo.

Published and reviewed by Kitchgrow on 2 September 2026Updated

Jump to recipe ↓
Cantucci Toscani

1 hr 15 mintotal

55 min hands-on20 min hands-off

Prep 15 min · Cook 40 min

Serves
8
Difficulty
Medium
Spice
None
Add to your week

Ingredients

Quantities are for 8 servings.

You'll need: Oven.

Includes 20 minutes of cooling between the first and second bake. Slice while the log is firm but not completely hard.

Method

  1. Preheat the oven to 180°C. Line a baking tray.

  2. Mix all-purpose flour, sugar, baking powder, and salt in a bowl.

  3. Add eggs and lemon zest if using, then mix into a firm dough.

  4. Fold in whole almonds.

  5. Shape the dough into a log and place it on the tray.

  6. Bake until firm and lightly golden. Cool for a short time.

  7. Slice the log diagonally into biscuits.

  8. Bake the slices again until crisp and dry.

  9. Cool completely before storing or serving.

How to tell it's done

Cantucci should be dry, crisp, and crunchy, with visible whole almond pieces.

Getting it right

Tip

A short cooling time after the first bake helps you slice cleanly without crumbling the log.

What to serve it with

Serve with coffee or as a crisp after-dinner sweet.

Common mistakes

The log crumbles when sliced or the biscuits stay soft.
Cool briefly after the first bake, slice with a serrated knife, and bake the slices again until dry.

Substitutions

  • Use whole almonds for the classic cantucci look and crunch.
  • Slice after the first bake while the log is firm but not fully hard.
  • Bake the slices again until dry so they keep well.

Storing and reheating

Store cantucci airtight at room temperature for up to 2 weeks. Re-crisp briefly in a low oven if needed; freezing is not necessary.