Cantuccini - The Recipe

home made cantuccini

home made cantuccini

This is THE Cantuccini Recipe many friends have asked me about. 

Even a famous Italian ristoratore had asked details - which made me already consider to start a new business ...  Maybe a new carrier is waiting ahead? Cantuccini Supplier for Italian restaurants? 

Since it does not seem to happen, I thought to finally reveal the "secret". - But will my home made cantuccini still be appreciated, when everyone can easily (yes, easily, that was my "secret") bake them at home themselves? - Well, I decided to file and share the recipe here on my blog as filing and sharing was always a main purpose of blogging after all. And it helps me to find the recipe easily in case I need to double check.

The recipe is of course from Tuscany (Toscana), but the signora who had thought me how to make them lives in Calabria - in Pizzo to be precise, and that's where I made them the first time, together with her (see photos below).



2 eggs

200 g almonds (with skin, natural, not roasted, not salted)

200 gr flour (00 or 405 type, or same for bread making)

180 gr of sugar (90 gr per egg)

1 pack of vanilla sugar (teaspoon)

1 pinch of salt

The ingredients are for an oven tray of 60cm. The output is about 1/2 kg of cantuccini. If you have a larger oven, of 90 cm, you could just double the ingredients.


how to:

1) preheat the oven to 180 degree (C)

2) mix sugar and egg (long)

3) add (sieved) flour slowly and mix well

4) add almonds and fold in with a wooden spoon

5) cover baking tray with paper, make two strings of dough (see photo below)

6) bake 15 min in oven

7) take the tray out, chop (not cut) the "bread" in finger thick slices 

8) lay chopped cantuccini flat on the tray and bake for another 15 min.



Q: do you need yeast or baking soda?  A: No, no need.

Q: do you use egg white on top for the meringue-effect?  A: No.

Q: how about butter or oil?  A: Nope!


Photos of our "baking class" at Palazzo Pizzo's kitchen in August 2012, with double ingredients for a 90 cm tray:

make two strings of "bread"

make two strings of "bread"

After 15 min of baking take the tray out from the oven and chop cantuccini

After 15 min of baking take the tray out from the oven and chop cantuccini

Lay them on the tray and bake again for 15 min

Lay them on the tray and bake again for 15 min

Easy ! Home Made cantuccini

Easy ! Home Made cantuccini


Enjoy home made cantuccini!

Serving tip: Cantuccini can be served for breakfast with cappuccino o espresso café; they can be dipped in the coffee or even be dipped in sweet vino santo after a meal. Your home made bake will make nice little presents when packed in clear bags and wrapped with a ribbon. - Just don't bring them when we are invited to the same party ;-)

Recipe credit: Yolanda Pezzo