Cantuccini del Biagio

The recipe of the Tuscan Cantucci cookies, or the famous Cantucci di Prato cookies with almonds, needs little introduction. Obviously the pairing of Cantucci and Vin Santo dessert wine is also perfect, as per tradition.


for 6 people

350 gr flour
100 gr almond flour
200 gr whole almonds with the skin
200 gr sugar
50 gr of softened butter
5 gr of baking powder
1 packet of vanilla extract
4 whole eggs
4 egg yolks
zest of ? lemon and ? orange
3 tablespoons of vin santo
1 teaspoon of wildflower honey


In a bowl measure out all the ingredients and at the end add the eggs, knead and when the dough becomes more compact pour it on the wooden table, finish kneading until you get a uniform mass and then cut it into 4 pieces. Roll the dough into rolls of equal size and place them on a baking sheet on parchment paper. Brush with 1 beaten whole egg and bake for 20/25 minutes at 180 degrees ?C. Let cool and cut into biscotti shapes.

The ideal pairing

Vin santo di Carmignano Doc Occhio di Pernice

Occhio di Pernice dessert wine is a very limited production, a fragrant and intense amber nectar. We remind you this is a special wine to sip and savor; no cookies dipped here!

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