{"id":4881,"date":"2026-06-22T15:26:49","date_gmt":"2026-06-22T15:26:49","guid":{"rendered":"https:\/\/www.labadiola.it\/?p=4881"},"modified":"2026-06-22T15:33:18","modified_gmt":"2026-06-22T15:33:18","slug":"cantucci-toscani","status":"publish","type":"post","link":"https:\/\/www.labadiola.it\/en\/cantucci-toscani\/","title":{"rendered":"Cantucci toscani"},"content":{"rendered":"<p>Tuscany's cantucci \u2014 also known as biscotti di Prato \u2014 are the quintessential dry biscuits of the Tuscan tradition. Crunchy, fragrant with almonds and with a delicate hint of anise, they are irresistible on their own and even better dipped in Vin Santo.<\/p>\n\n\n\n<!--more-->\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 grams all-purpose flour<\/li>\n\n\n\n<li>200 grams granulated sugar<\/li>\n\n\n\n<li>200 grams whole unpeeled almonds<\/li>\n\n\n\n<li>3 whole eggs<\/li>\n\n\n\n<li>1 egg yolk (for brushing)<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>1 teaspoon anise seeds<\/li>\n\n\n\n<li>1 grated orange zest<\/li>\n\n\n\n<li>1 grated lemon zest<\/li>\n\n\n\n<li>1 teaspoon vanilla extract<\/li>\n\n\n\n<li>1 pinch salt<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"translation-block\"><strong>Toasting the almonds:<\/strong> Spread 200 grams whole unpeeled almonds on a baking tray lined with parchment paper and toast in the oven at 350\u00b0F (180\u00b0C) for 8-10 minutes, until lightly golden and fragrant. Leave to cool completely. Toasting is the secret to an intense aroma and almonds that won't soften during baking.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Making the dough:<\/strong> In a large bowl, beat 3 whole eggs with 200 grams granulated sugar until light and fluffy. Add 1 grated orange zest, 1 grated lemon zest, 1 teaspoon vanilla extract and 1 teaspoon anise seeds. Sift in 300 grams all-purpose flour and 1 teaspoon baking powder and fold them in gradually with a spatula or by hand, until a soft dough forms. Add 1 pinch salt and mix well.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Adding the almonds:<\/strong> Fold the toasted and cooled 200 grams whole unpeeled almonds into the dough and mix well, distributing them evenly. The dough will be sticky: this is normal. If needed, lightly dampen your hands to work it.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Shaping the logs:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C), static mode. Divide the dough into two or three equal portions and, on a lightly floured surface, shape into logs about 25-30 cm (10-12 inches) long and 4-5 cm (1.5-2 inches) wide. Place them on a baking tray lined with parchment paper, well spaced apart. Brush the surface with 1 egg yolk for a shiny, golden finish.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>First bake:<\/strong> Bake at 350\u00b0F (180\u00b0C) for 20-25 minutes, until the logs are golden and firm to the touch. Remove from the oven and leave to cool for at least 10 minutes: cutting them while still warm is key to avoiding crumbling.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Slicing and second bake:<\/strong> Using a serrated knife, cut the logs diagonally into slices about 1.5-2 cm (\u00bd-\u00be inch) thick. Arrange the sliced cantucci cut-side up on the same baking tray and bake again at 300\u00b0F (150\u00b0C) for 15-20 minutes, turning them halfway through, until golden and completely dry.<\/li>\n\n\n\n<li class=\"translation-block\"><strong>Cooling and serving:<\/strong> Remove from the oven and leave to cool completely on a wire rack: as they cool, the cantucci will harden further, reaching their characteristic crunchiness. Serve with a glass of Vin Santo to dip them in generously.<\/li>\n<\/ol>\n\n\n\n<p><strong>Enjoy!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Tuscany's cantucci \u2014 also known as biscotti di Prato \u2014 are the quintessential dry biscuits of the Tuscan tradition. Crunchy, fragrant with almonds and with a delicate hint of anise, they are irresistible on their own and even better dipped in Vin Santo.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[109],"tags":[],"class_list":["post-4881","post","type-post","status-publish","format-standard","hentry","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cantucci toscani - La Badiola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.labadiola.it\/en\/cantucci-toscani\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cantucci toscani - La Badiola\" \/>\n<meta property=\"og:description\" content=\"I cantucci toscani, detti anche biscotti di Prato, sono i dolci secchi per eccellenza della tradizione toscana. 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