Cantuccini! Typical Tuscan biscuit with Vinbeato

Cantuccini! Typical Tuscan biscuit with Vinbeato

There are some variations of the recipe, such as the one where the almonds are toasted in the oven before mixing into the dough, or the one recommending a pinch of saffron to give the biscuits a bright yellow color. i think that my recipe - the most respectful of tradition - is ideal if you want biscuits with a balanced pleasant flavor for relishing on any occasion.


Thoroughly mix all the ingredients (with the exception of the beaten egg) and knead. If necessary, add a few drops of milk, bearing in mind that the dough must be smooth but not sticky.

Shape into two stick loaves 4in wide and 12in long, brush with the beaten egg and dust with sugar.

Place on a baking tray lined with grease-proof of baking paper and cook in a low oven for at least an hour.


When the surface is crisp and golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1\2 in thick while they are still hot.

Once cold, these biscuits can be kept for a long time in an air-tight container, so that they do not lose their fragrance.


Ingredients for 4 people:

  • 3 Whole eggs and 2 Eggs 
  • 1 Teaspoon Baking Powder
  • 1 Beaten Egg
  • Yolks
  • 400 gr Sugar
  • 250 gr Almonds
  • 500 gr White Flour
  • Difficutly: medium
  • Preparation: 10 min.
  • Cooking: 90 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524