Cantucci Toscani and Vin Santo: Traditional Recipe and Secrets of Tuscan Tradition

Cantucci toscani are among the most beloved and recognised Italian biscuits in the world. Crunchy, golden, studded with whole almonds and perfect for dipping into Vin Santo, these biscuits tell the story of centuries of Tuscan pastry-making tradition. The original cantucci toscani recipe conceals precise techniques and a rigorous selection of ingredients that make the difference between an ordinary biscuit and an authentic cantuccio di Prato.

For hospitality professionals in Switzerland, offering authentic cantucci and Vin Santo represents a refined gesture of hospitality that closes the meal with elegance. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides you with first-rate almonds, selected flours and Tuscan Vin Santo to recreate this tradition in your professional kitchen.

The Origins of Cantucci: From Prato to the World

Antonio Mattei and the Birth of Biscotti di Prato

The history of cantucci is inseparably linked to the city of Prato and to Antonio Mattei, who opened his shop on Via Ricasoli in 1858. Mattei did not invent almond biscuits, which already existed in Tuscan tradition, but he codified the perfect recipe and made them famous worldwide. His biscotti di Prato won medals at the universal expositions in Paris, London and Vienna, carrying the name of Prato to the European capitals of gastronomy.

The Double Baking Technique

In summary, what makes cantucci unique in Italian pastry-making is the double baking technique. The dough is first shaped into logs and baked once, then cut diagonally and returned to the oven for the second baking that gives them their characteristic crunch. This technique, bis-coctus meaning twice baked, guarantees exceptional shelf life and that dry consistency perfect for dipping in Vin Santo. The term cantucci derives from the Latin cantellus, meaning piece of bread, recalling the crunchy slices cut from the ends of the loaf.

Original Ingredients for Cantucci Toscani

The original cantucci toscani recipe is distinguished by the total absence of butter and oil. Unlike many modern biscuits, traditional cantucci contain no added fats. The richness comes exclusively from the eggs and the almonds. LAPA supplies all the ingredients needed for authentic professional cantucci.

Dough, Almonds and Ingredient Selection

• 500 g type 00 flour
• 350 g caster sugar
• 3 large whole eggs
• 1 egg yolk for brushing
• 250 g whole almonds with skin
• 8 g baking powder
• Grated zest of 1 orange and 1 lemon
• A pinch of salt

The key point is the choice of almonds. In the traditional Prato recipe, whole sweet almonds are used, unpeeled, untoasted and unchopped. The skin contributes to the flavour and the chromatic contrast in the sliced biscuit. The almonds must be fresh, crunchy and of uniform size. LAPA offers first-rate Italian almonds, selected for size and freshness. Some pastry chefs add about 10 per cent bitter almonds to enrich the aromatic profile.

Step-by-Step Preparation of Cantucci

Dough and Shaping

• Mix the flour with the sugar, baking powder and salt in a large bowl.
• Add the whole eggs one at a time, mixing with a spatula.
• Incorporate the grated orange and lemon zests.
• Add the whole almonds and distribute them evenly throughout the dough.
• Divide the dough into three portions and shape into logs 25-30 cm long and 5-6 cm wide.
• Place on the lined baking tray spaced 8 cm apart and brush with egg yolk and milk.

Double Baking and Cutting

• Bake in a preheated static oven at 170 degrees for 25-30 minutes until golden.
• Remove from the oven and allow to cool for 10 minutes without cooling completely.
• With a serrated knife, cut the logs diagonally at a 45-degree angle, thickness 1-1.5 cm.
• Arrange the cut cantucci on the baking tray with the cut side facing down.
• Return to the oven at 150 degrees for 10-15 minutes until completely crunchy.
• Remove and allow to cool on a wire rack, they will become even crunchier as they cool.

The Vin Santo Ritual and the Perfect Pairing

Tuscan Vin Santo and Serving

Vin Santo is a Tuscan meditation wine produced from Trebbiano and Malvasia grapes left to dry on racks for months. The must ferments slowly in small barrels called caratelli, where it matures for at least three years. The result is an amber-coloured, dense wine with notes of honey, dried fruit and caramel. The cantucci and Vin Santo pairing is one of the most celebrated gastronomic marriages in Italian cuisine. LAPA supplies authentic Tuscan Vin Santo from selected producers for your dessert menu.

Vin Santo is served at room temperature or slightly cool, never cold, in small dessert glasses. The cantucci are presented on a separate plate. The ideal portion is three to four cantucci per person with a small glass of 50-70 ml of Vin Santo. In Tuscany, no important meal concludes without this ritual, where cantucci dipped in wine release the almond aromas and create a unique tasting experience. By ordering from LAPA, you will have everything needed to recreate this moment of pure Tuscan tradition.

Variants and Professional Tips

Tuscan tradition knows several variants: in Siena with star anise, in Lucca with pine nuts, in coastal areas with candied citron peel. Modern pastry chefs have created versions with pistachios and dark chocolate, hazelnuts and chestnut honey, dried figs and walnuts. For the professional, these variants allow offering a diversified selection whilst maintaining artisanal quality. LAPA makes all these premium ingredients available in its catalogue of over 3,000 products.

Quality Ingredients for Professional Pastry-Making

Cantucci toscani are a biscuit where ingredient quality is decisive. The flour must be type 00 with medium protein content, the almonds fresh and of selected size, the eggs large and fresh from the day. LAPA is the ideal partner for pastry professionals in Switzerland seeking authentic Italian raw materials.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for professional cantucci preparation and Vin Santo service. Delivery within 24-48 hours throughout Switzerland with a freshness guarantee. From Sicilian almonds to stone-ground flour, from Tuscan Vin Santo DOC to cane sugar for modern variants, LAPA is the complete supplier for high-level Italian pastry-making.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Cantucci Toscani and Vin Santo

What is the difference between cantucci and biscotti di Prato?

The answer is that cantucci and biscotti di Prato are the same product. The term biscotti di Prato is the original name given by Antonio Mattei in 1858 in his celebrated shop in Prato. The term cantucci spread subsequently and became the most widely known name throughout Italy and the world. In Prato, purists continue to call them biscotti di Prato, proudly claiming authorship of the recipe.

Why do the original cantucci not contain butter?

The answer is that the traditional recipe codified by Antonio Mattei calls for neither butter nor oil. The absence of added fats allows cantucci to remain crunchy and dry for weeks, perfect for long storage and dipping in Vin Santo. The eggs provide the structure and the almonds contribute the natural fats for flavour.

How are cantucci toscani stored?

The answer is that cantucci keep perfectly for 3-4 weeks in an airtight container at room temperature. The double baking and absence of butter guarantee excellent shelf life. They should not be stored in the refrigerator as moisture would soften them. For longer storage, freeze in airtight bags for up to 3 months.

At what temperature is Vin Santo served with cantucci?

The answer is that Vin Santo is served at room temperature or slightly cool, at around 14-16 degrees. Never refrigerator-cold, as low temperatures close down the aromas. The ideal glass is small, like a liqueur glass, and the portion is approximately 50-70 ml per person.

Can cantucci be made without almonds?

The answer is that cantucci without almonds are technically not cantucci in the traditional sense, but there are variants with hazelnuts, pistachios, walnuts or pine nuts that are equally delicious. The whole unpeeled almond remains the ingredient that defines the classic cantuccio and gives it its unmistakable aromatic profile.

How long does the second baking of cantucci take?

The answer is that the second baking lasts between 10 and 15 minutes at 150 degrees, but the exact time depends on the thickness of the cut and the oven. The cantucci are ready when golden and completely dry to the touch. Take care not to extend the baking too long as the almonds can burn and impart a bitter taste.

Discover all the ingredients for professional pastry-making in the LAPA catalogue, from almonds to flour, from Vin Santo to sugar. With LAPA, delivery is within 24-48 hours throughout Switzerland. Order at lapa.ch.