The cantucci represent one of the most typical desserts of Tuscan cuisine and are often tasted soaked in local liqueur wine Vin Santo.
They have a traditional extended shape, obtained by cutting the dough diagonally after baking.
The first documented recipe for this dessert can be found in a manuscript preserved in the State Archives of Prato, written by a literary scholar from Prato in the 18th century.
In the 19th century Antonio Mattei, a famous pastry chef from the city of Prato, prepared a recipe that is still used today.
The workshop of “Mattonella” (popular name of the pastry chef) still exists today in Prato and is considered the depository of the traditional recipe of cantucci.
The original Tuscan cantucci, depending on the season, can be tasted on our food tour in Florence.
Here is the classic recipe!
Ingredients of the cantucci
- 300 grams of flour
- 200 grams of sugar
- 100 grams of sweet almonds
- 3 eggs
- 1 teaspoon of grated orange zest
- 1 teaspoon of aniseed seeds
- 3 grams of bicarbonate
- A pinch of salt
Prepare the flour on the pastry board, sifting it together with the bicarbonate of soda.
Gradually add the sugar, a pinch of salt, the grated orange peel (without the white part), the aniseed seeds and the almonds with the peel.
Break 2 eggs and knead carefully, adding a little milk if the mixture is too dry.
Shape three strands the size of two fingers, place them on the buttered and floured oven tray and brush them with the beaten yolk.
Bake them for 15 minutes at about 190 degrees, then cut them obliquely, obtaining the classic shape of the cantucci, and put them back in the oven for 5 minutes.
Enjoy your meal!