Italian Cantucci Biscuits

These are typical Italian biscuits which are baked all year around, although most associate them with the Christmas season. The original recipe is from Prato, a town in the Tuscany region.

They are usually dipped into a nice glass of vin santo. Personally, I love them also with Marsala o Passito wines.

This is my version of the Cantucci. I hope you will enjoy them too 🙂

Italian Cantucci Biscuits
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time45 Minutes
  • Cooking time25 Minutes
  • Servingmakes about 40 biscuits
  • Cooking methodOven
  • CuisineItalian


  • 500 gwhite spelt flour (or white flour type 0)
  • 375light muscovado brown sugar
  • 250roasted almonds
  • 35 gbutter
  • 4eggs
  • 1 spoonhoney
  • 1orange (zest only)
  • 1/2 teaspoonbaking powder


  1. Italian Cantucci Biscuits

    – melt the butter at room temperature;
    roast the almonds into the oven (200 degrees for about 3/4 minutes) and allow them to cool down to room temperature;
    – open the eggs onto a large bowl and whisk them together with the sugar, the honey and the grated orange zest;
    – add the melted butter and mix well till you get a smooth paste;
    – sift the flour and the baking powder onto the above obtained cream and mix well;
    – add the roasted almonds and mix well;
    – transfer the dough on a working shelf and knead well till you get a smooth dough;
    – shape the dough into the shape of a cylinder with about 2cm thickness (if it won’t fit in your oven you can shape 2 distinct cylinders);
    – place it onto a flat baking tray and bake at 180 degrees for about 15 minutes;
    – remove the tray from oven and allow to cool down;
    – wait till the baked cylinder will reach a room temperature which would allow you to work it with your hands;
    – take a sharp knife and cut diagonal slices of about 2cm width;
    – put the thus obtained biscuits back onto a flat baking tray and bake at 180 degrees for 5 minutes;
    turn the biscuits on the other side and bake again for another 5 minutes;
    the biscuits are now ready and roasted on both side;
    allow to cool down completley, then enjoy them with a nice glass of Italian Vin Santo, Marsala or Passito

  2. Italian Cantucci Biscuits
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