Almond Cantucci Cookies

1 Reviews
100% would make this recipe again

Cantucci are almond biscuits originated in Tuscany. They are twice-baked, oblong-shaped, dry, crunchy, and are traditionally dipped in a sweet wine called «Vin Santo».

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1 1/2 cup almonds, skin on 220 g
1/3 cup butter, unsalted, at room temperature 80 g
1 cup sugar 200 g
1 1/2 cup white flour (all purpose) 200 g
1 tsp baking powder 3 g
1/8 tsp salt 0.4 g
2 eggs size large
2 tbsp Marsala wine, or Port wine 30 mL

Before you start

A mill or food processorand a mixer will be very useful to make this recipe.


  1. Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper or a silicone mat,
  2. Pulse about 1/2 cup of almonds in a food processor until very finely ground. Coarsely ground the remaining almonds. Set aside separately. In a bowl, combine flour, baking powder, and salt with the finely ground almonds. Set aside.
  3. In another bowl, cream the butter and sugar using a mixer. Add eggs, one at a time until smooth. Using a spatula, add the dry ingredients and Marsala (or Port wine). Mix well until the dough is smooth. Incorporate the coarsely ground almonds.
  4. On a generously floured work surface, divide dough into 3 pieces. Form 3 logs of cookie dough (about 1.25 inches high and 2 inches wide). Place logs on the baking sheet, spacing them evenly.
  5. Bake in the middle of the oven until lightly browned, about 20 min. Transfer the logs on a work surface and let cool for 10 min.
  6. With a bread knife cut each log into 3/4 inch slices, slightly at an angle. Rearrange the cookies on the baking sheet, cut side up. Bake in the middle of the oven an additional 10 min, until golden brown, turning the cookies over halfway through. Do not overcook as they dry out as the days pass. Let the cookies cool completely on a rack.
  7. Serve


Cantucci can be kept in an airtight container. If they soften, just dry them again for a few minutes on a baking sheet in a 175°C/350°F preheated oven

Nutrition Facts Table

per 1 serving (20 g)


% Daily Value




4 g

6 %

Saturated 1.1 g
+ Trans 0.1 g

6 %


10 mg


10 mg

1 %


9 g

3 %


1 g

2 %


5 g

Net Carbs

8 g


2 g

Vitamin A

2 %

Vitamin C

0 %


2 %


3 %


This recipe is :
Source of  :
Folacin, Magnesium, Manganese, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Fats ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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