Cantucci di Prato

Name: Cantucci di Prato
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Toscana
Ingredients: 250 g Plain flour; 200 g caster sugar; 150 g whole unpeeled almonds; 2 whole Eggs; 1 whole egg yolk; 4 g Baking powder; 1 tsp orange zest; 0.5 tsp Vanilla extract; 1 pinch Fine sea salt

Crisp, twice-baked Tuscan almond biscuits from Prato, traditionally served with sweet Vin Santo dessert wine for dipping.

🇮🇹Italy· Tuscany

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 8
Difficulty: Easy
Calories: 250 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — sifted
200 g caster sugar — fine white sugar
150 g whole unpeeled almonds — untoasted raw almonds with skin
2 whole Eggs — medium, at room temperature
1 whole egg yolk — for brushing the dough logs
4 g Baking powder — about one level teaspoon
1 tsp orange zest — finely grated
½ tsp Vanilla extract — pure extract
1 pinch Fine sea salt — enhances the nutty flavour

Equipment

•Baking tray
•Baking parchment
•Serrated bread knife
•Mixing bowl
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 9 g
carbs: 36 g
fibre: 2 g
protein: 6 g
calories: 250 kcal

Instructions

1
Preheat the oven to 180°C (160°C fan) and line a large baking tray with parchment paper.
2
Toast the unpeeled almonds in a dry pan over medium heat for four minutes until fragrant, then let them cool completely.
3
Whisk the flour, sugar, baking powder, and fine sea salt together in a large mixing bowl.
4
Add the whole eggs, orange zest, and vanilla extract, mixing with a fork until a sticky dough begins to form.
5
Fold the whole toasted almonds into the dough using your hands until evenly distributed.
6
Divide the dough in half and shape into two long logs, roughly three centimetres wide and two centimetres thick.
7
Place the logs onto the prepared baking tray, leaving ample space between them, and brush the tops with beaten egg yolk.
8
Bake for twenty-two minutes until the logs are lightly golden and firm to the touch.
9
Remove from the oven and allow the logs to cool for ten minutes on the baking tray.
10
Slice diagonally into one-and-a-half centimetre thick biscuits using a sharp serrated knife.
11
Lay the slices flat on the tray and bake for ten minutes more until crisp and pale golden.
12
Cool completely on a wire rack before serving.

Chef's tips

Let the logs cool for exactly ten minutes before slicing so the dough does not crumble. Use a sharp serrated bread knife with a gentle sawing motion to slice through the whole almonds cleanly.

Ingredient substitutions

whole unpeeled almonds → toasted hazelnuts or pistachios for an alternative regional nut profile
orange zest → half a teaspoon of anise seeds for an aromatic traditional herbal note

Storage

Store in an airtight biscuit tin or glass jar at room temperature for up to four weeks.

Reheating

These biscuits are served crisp at room temperature and do not require reheating.

Common mistakes to avoid

•Slicing the logs while piping hot, which causes the biscuits to break apart rather than slice cleanly.
•Using blanched skinless almonds, which lack the classic rustic look and earthy flavour of the Prato original.
•Over-baking during the second turn, resulting in rock-hard biscuits rather than a pleasantly crumbly, crisp snap.

Serving suggestions

Serve alongside a small glass of amber Tuscan Vin Santo dessert wine for dunking.Pair with a morning espresso or afternoon cup of tea.Arrange on a dessert platter alongside soft aged pecorino cheese and fresh figs.