Cantucci are one of the most famous sweets to come out of the Tuscan region. Finger-like cookies with almond pieces, they are usually quite dry (and hard) because tradition requires that you dip them in a sweet, desert wine (“vino santo”) to soften them for eating.

Biscotti, are cookies which have been cooked two times (“bis” in Italian means twice, “cotti” means cooked or baked) so not all cookies are, in fact, biscotti! My great grandmother passed down this recipe for her version of Biscotti with almonds and anise seeds but because they have more butter than the Tuscan version, they are much softer and, you’ll see, VERY easy to pop in your mouth!

used-baking-ingredients-430659Ingredients for Cantucci

3+1/2 cup (28oz). flour
2 tsp. baking powder
2 cubes butter (1/2 lb.)
3 eggs
1+1/2 cup (12oz). sugar
1 c. almonds in bits
3 Tbs anise seeds


Preparation of Cantucci

371172890_158334f764Cream the butter and sugar.Add eggs to this mixture. Sift the dry ingredients and add.

Add the almonds and anise seeds. Roll with hands into fairly fat cigar shapes. Refrigerate until hard.

Preheat oven to 375°. Place cigars on cookie sheet 2-3 inches apart. Bake for 15-20 min (until slightly brown and compact).


Cut in 1/2-inch angles. Turn each biscotto onto its side and return to oven for another 6 min.



We’re ready to serve with that amazing Vino Santo!!


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