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Cantuccini del Vaianino

THE Cantucci or Cantuccini they are gods cookies typical Tuscans, crunchy and excellent if enjoyed in the Holy wine or in coffee. They can be stored for a long time in airtight boxes. So here is the recipe for my famous almond biscuits.


  • 500 gr. of white “0” flour
  • 400 gr. of granulated sugar
  • 250 gr. of whole almonds with the peel
  • 3 whole eggs + 3 yolks
  • 50 gr. of organic Vaianino EVO oil
  • a sachet of baking powder
  • the peel of a grated organic orange or a vial of orange flavouring
  • a pinch of salt

Toast the almonds (place the almonds in the oven at 130° and leave them for 5 – 6 minutes) and let them cool.

Mix the flour with the sugar, the 3 whole eggs and 2 egg yolks, the orange flavouring, the yeast, the oil and a pinch of salt. Work the dough quickly and then add the almonds, continue kneading well, helping yourself with the flour. Prepare flattened loaves about 4 cm wide. and 1 cm high. Arrange them on the baking tray, covered with baking paper, brush them with the remaining egg yolk, place them in a fan oven at 180°

After about 20-25 minutes, remove them from the oven and cut them obliquely. Put them back in the oven to toast for another 5 minutes or so.