Tuscan Cantucci

Tuscan Cantucci

Try these delicious Tuscan biscuits ideal to eat after a Tuscan dinner and dip in Vin Santo.

05 March, 2013
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Type of dish


Dietary Consideration

serves for


total time

1 HR 0 MIN


200 g, shelled
1 each, untreated
Orange Zest
All Purpose Flour
400 g
1 pinch
Baking Powder
1 packet
Vanilla Extract
1 packet
250 g
4 each
Egg Yolks
For gazing


Toast the almonds without adding any fat and chop roughly.
In a bowl mix the flour with the salt, baking powder, vanilla sugar and sugar. Add the eggs, orange rind and 1 -2 tbsp orange juice and knead to a smooth dough.

Mix in the almonds.
Shape into 2 rolls approximately 6 cm in diameter, place on a greased baking tray, flatten slightly and brush with egg yolk.
Bake in a hot oven (180°) for about 15 minutes, until lightly browned.

Take out, brush with the rest of the orange juice and cut into approximately 1 cm slices. Lay the slices on the baking tray and bake for a further 10-15 minutes, until crisp. Turn once.

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