Cantucci are traditional Tuscan almond biscotti from Tuscany, famous for their crisp texture and rich almond flavor. These twice-baked Italian biscuits are inspired by the classic recipe, with the addition of sweet raisins and remilled durum wheat semolina flour, giving them a rustic texture, deeper flavour, and a delicious twist on traditional Cantucci.

Makes about 20 Cantucci, Preparation time 10 mins, Cooking time 25-30 mins

  • 500 g remilled durum wheat semolina flour (about 4 cups)
  • 280 g caster sugar (about 1 ⅓ cups)
  • 3 whole eggs + 1 egg yolk (yolk for brushing)
  • 340 g whole unpeeled almonds (about 2 ¼ cups)
  • 80 g raisins (about ½ cup)
  • 125 g unsalted butter, softened (about 9 tbsp / ½ cup + 1 tbsp)
  • 8 g instant baking powder / baking yeast for sweets (about 2 tsp)
  • Pinch of fine sea salt (optional, but recommended—balances sweetness)

Method

1.Soak the raisins

Preheat the oven to 180°C / 350°F / Gas 4.
Soak the raisins in lukewarm water for 15 minutes. Drain well, pat dry, and dust lightly with flour.

2.Make the dough

In a large bowl, beat the butter and sugar until creamy.
Add the eggs, one at a time, mixing well after each addition.

Stir in the almonds and raisins.
Add the semolina flour, baking powder, and salt. Mix until a soft dough forms.

3.Shape the loaves

Transfer the dough to a lightly floured surface. Shape into 2 loaves.
Place on a baking tray lined with parchment paper.

Brush the tops with the egg yolk.

Bake in static oven for 20 minutes, until lightly golden.

4.Slice and bake again

Remove from the oven. While still warm, slice diagonally into pieces about 2 cm / ¾ inch thick.

Place the slices cut side up on the tray.
Bake again in static oven for 10 minutes, until crisp and golden.

5.Cool and serve

Let the biscotti cool completely before serving.

Serve Tuscan Almond & Raisin Biscotti (with coffee or traditionally with a glass of Vin Santo for dipping.

 

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