Cantucci Toscani, sometimes called Cantuccini, are crunchy almond biscuits typical of Tuscany, and are baked twice. Hence the word biscotti meaning twice baked. Cantucci are eaten at the end of a meal often accompanied by sweet wine called Vin Santo in which they are soaked and enjoyed like this.
In Lazio and Umbria, regions bordering Tuscany, Cantucci may also be called Tozzetti, usually prepared with hazelnuts instead of almonds.

Makes: 20 biscuits | Preparation time: 10 mins | Cooking time: 25 mins

  • Italian White flour 00/ All Purpose flour / Plain Flour : 300 g
  • Almonds, not peeled: 200 g
  • Caster Sugar: 150 g
  • Whole Eggs: 2
  • Egg yolks: 2
  • Dried yeast for sweets: 10 g
  • Anise seeds: a handful
  • Honey: 1 tablespoon
  • Orange zest of 1 medium-sized orange
  • A pinch of salt


Preheat the oven to 180°C /350 F / Gas 4.

Take half of the almonds and roughly chop them.

Place both the chopped almonds and the whole almonds in a bowl together with sifted flour, sugar, dry yeast, anise seeds, orange zest, honey, 2 whole eggs, 1 yolk and a pinch of salt.

Knead the dough a few minutes, shape it into an elongated loaf and place it on a baking tray lined with baking paper. Gently brush with the remaining egg yolk and bake in the oven about 20 minutes.

Remove from the oven, suddenly cut the loaf into diagonal slices about 2 cm thick.

Tip: cut the loaf while it is still hot otherwise it will dry out and will be quite difficult to slice it.

Place back each slice on the baking tray, bake for a further 10 minutes until well toasted.

Remove from the oven, allow to cool before serving.

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