Tuscany Cantuccini
Crisp Tuscan cantuccini filled with almonds, baked for quiet afternoons when espresso is poured and the house grows still.
In Tuscany, cantuccini belong to the rhythm of a house that knows how to keep things simple and beautiful. They are made with almonds and baked until crisp, then cooled and kept close for the moments when espresso is poured and the table feels ready for something small and exact.
This is not a showy biscuit. It is a ritual of restraint — of choosing a few ingredients, handling them carefully, and creating something that rewards patience. In spring, cantuccini feel especially right beside a cup of coffee in the afternoon light, when the villa kitchen is quiet and the day stretches slowly ahead.
Tool Edit
 |
|
 |
|
 |
|
–
The Ritual: Tuscany Cantuccini
Ingredients
- 300 g flour
- 180 g sugar
- 2 eggs
- 1 yolk
- 200 g whole almonds
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 orange
Method
- Preheat the oven and line a baking tray.
- Whisk the eggs, yolk, and sugar until pale.
- Add the flour, baking powder, salt, and orange zest.
- Fold in the almonds to form a firm dough.
- Shape into two logs on the tray.
- Bake until lightly golden.
- Cool slightly, slice on the diagonal, and return to the oven until crisp.
- Cool completely before serving or storing.
–
A Tuscan biscuit that turns espresso time into a small act of grace.
Archivio Moresa documents what remains through use. These cantuccini remain.
Some links are affiliate links. If you choose to purchase, Archivio Moresa may earn a commission at no extra cost to you.
