History

Cantucci trace to medieval Prato, 20km north-west of Florence, where the Mattei pastry shop has baked the canonical cantucci di Prato since 1858. The almond-and-egg dough is shaped into a long log, baked once, sliced into 1cm strips and baked again to dehydrate, producing the hard biscuit that survives the dip in Vin Santo. Vin Santo means 'holy wine'; it was originally a Tuscan dessert wine fermented in small barrels in attics for at least 3 years.

Common allergens: Tree nuts, Gluten, Eggs, Sulphites

Make it at home

Yield Makes 30 cantucciHands-on 20 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 300g type 0 flour
  • 200g caster sugar
  • 200g whole almonds, skin on, lightly toasted
  • 2 large eggs
  • 1 egg yolk
  • 60g butter, melted
  • 5g baking powder
  • Grated zest of 1 orange
  • Pinch of sea salt

Method

  1. Combine flour, sugar, baking powder, salt and orange zest in a bowl.
  2. Whisk eggs and yolk separately, then add to dry along with melted butter and almonds.
  3. Mix to a sticky dough; turn onto a floured board and shape into two logs, 30cm long.
  4. Place logs on a parchment-lined tray. Brush with egg wash.
  5. First bake at 180C for 25 minutes until golden and just firm.
  6. Cool 10 minutes, then slice on the diagonal into 1cm strips.
  7. Lay slices on their cut side. Second bake at 160C for 12 minutes per side until dry.
  8. Cool completely. Serve with small glasses of chilled Vin Santo for dipping.

Tip from the editors. Cantucci keep 3 months in a tin; they only soften when dipped, which is the whole point.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat cantucci e vin santo

Cantucci e Vin Santo in Florence

Cantinetta Antinori ★ 4.3

santa-maria-novellaMon-Fri 12:30-22:30

Cantinetta Antinori in Florence's Palazzo Antinori is the 26-generation Antinori family's wine bar and restaurant on Via Tornabuoni, with a 150-bottle list focused on Marchesi Antinori estate Tuscan reds.

Signature pour: Tignanello by the glass

Wine focus: Marchesi Antinori estate Tuscan reds

Food: Tuscan small plates and tagliere

Order: Crostini misti, tagliere di salumi, a glass of Tignanello.

Tip: Closed Saturday and Sunday. Book the cellar tasting flight (€45) two weeks ahead.

Piazza Antinori 3, 50123 Firenze Book →

Caffe Gilli ★ 4.3

Pasticceria breakfast and weekend brunch€12-25centro-storicoDaily 07:30-12:00 breakfastWalk-in

Caffe Gilli in Florence's Piazza della Repubblica is the city's oldest breakfast room since 1733, with the morning brioche-and-cappuccino set, the daily pastry case and a weekend brunch carte added in 2020.

Order: Brioche con crema, espresso, cantuccino with cappuccino.

Tip: Counter price is half of table service. Open daily until midnight; brunch carte 10:00 to 12:00.

Via Roma 1r, 50123 Firenze

Pasticceria Buonamici ★ 4.2

santa-maria-novellaTue-Sun 07:30-19:30Walk-in onlyFlorentine pastries, cantucci

Pasticceria Buonamici in Florence's Santa Maria Novella has run a family-owned pasticceria since 1971, with the daily cantucci, the schiacciata con l'uva in September and a Vin Santo bottle for pairing.

Order: Cantucci con mandorle, schiacciata con l'uva in autumn, the chocolate panforte.

Tip: Closed Monday; cash only on small purchases. Cantucci ship vacuum-packed.

Worth the queue: Cantucci con mandorle

Via dei Banchi 39r, 50123 Firenze

Cantinetta da Verrazzano ★ 4.3

centro-storicoMon-Sat 08:00-21:00

Cantinetta da Verrazzano in Florence's Via dei Tavolini runs a stand-up schiacciata counter alongside the wine bar, with wood-fired bread stuffed-to-order and the Castello da Verrazzano Chianti by the glass.

Try: Wood-fired schiacciata sandwich

Order: Schiacciata calda con prosciutto e stracchino, focaccia, a glass of Verrazzano Chianti.

Tip: Closed Sunday. The schiacciata-to-order counter is on the right of the entrance; €7 each.

Via dei Tavolini 18r, 50122 Firenze

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