This holiday season, bring a taste of Tuscany to your dessert table with cantucci, a beloved Italian twice-baked almond cookie. Tuscan Women Cook, the original immersive culinary travel program, shares this favorite recipe from local chef and nonna, Siriana Fumi. This cookie is a fan favorite among guests who learn to make her signature biscotti in class.
Crunchy, aromatic, and perfect for dipping in Vin Santo or a cozy cappuccino, cantucci make an elegant addition to any holiday celebration. Whether served alongside espresso after dinner, paired with a sparkling dessert wine, or packaged in ribbon-tied bags as homemade gifts, these classic Tuscan cookies are a delicious way to spread cheer.
“Baking cantucci with nonna Siriana is one of our most cherished traditions,” says Coleen Kirnan, owner and host of Tuscan Women Cook. “They’re simple to make, last beautifully through the holidays, and instantly transport you to a festive table in Tuscany.”
Tuscan Women Cook has adapted nonna Siriana’s recipe for home bakers in the United States. Blending all-purpose and cake flours gives the cookies a perfectly tender crunch. For an extra indulgence, dip one end in melted chocolate for a stunning holiday cookie platter.
.png)
Nonna Siriana’s Cantucci
Servings: 4 dozen
Ingredients:
- 3¼ cups (400 grams) all-purpose flour
- ¾ cup (100 grams) cake flour
- 1½ cups (300 grams) granulated sugar
- 2½ teaspoons baking powder
- 4 whole eggs
- 2 egg yolks
- grated zest of 1 whole orange and 1 whole lemon
- 7 ounces (200 grams) lightly toasted whole almonds
- egg wash; 1 whole egg lightly beaten
Instructions:
Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
Stir together the flours, sugar, and baking powder in a large bowl. Transfer the mixture onto a flat worktable. Make a well in the center. Pour the eggs and zest into the well. Knead the mixture together using your hands until it starts to come together. Add the whole toasted almonds and knead until you have a firm and flexible dough. (This may also be done in a stand mixer using the dough hook.)
Divide the dough into two even pieces. Roll each one into a log approximately 2 inches wide. (Siriana calls them “fat pici”.) Place them on the parchment-paper-lined baking sheet. Brush each log lightly with the egg wash.
Bake until the dough is slightly golden, for about 30 - 35 minutes. Remove the baked logs from the oven. Let them cool for 15 minutes. Then place them on a cutting board. Cut the logs on the diagonal approximately ½-inch thick. If you prefer firmer cookies, return the cut slices to the oven. Reduce the heat to 325˚F and bake them for 8–10 additional minutes.
If toasting your own almonds, preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Roast for 10-15 minutes.
NOTE: You can substitute hazelnuts for the almonds.
Chocolate-Dipped Cantucci
12 ounces bittersweet or milk chocolate, chopped into chunks
1 Tablespoon coconut oil or vegetable oil
One batch Siriana’s cantucci cookies
Melt the chocolate and coconut oil in a bowl set over simmering water. Stir occasionally until the chocolate is melted and smooth.
Line two baking sheets with silicone baking mats or non-stick parchment paper.
Dip one end of each cantucci about 1 ½ inches into the melted chocolate. Hold the cantucci over the bowl until it stops dripping then place on the prepared baking sheet.
Allow the chocolate to firm and set at room temperature but in a cool place.
Recipe and photo reprinted with permission of www.TuscanWomenCook.com
ABOUT TUSCAN WOMEN COOK
Tuscan Women Cook, the premier culinary immersion program in a beautiful corner of Tuscany, is celebrating its 25th fall season and welcoming visitors from around the world to experience Tuscany’s rich traditions of cooking and hospitality. Guests learn to cook traditional Tuscan dishes taught by local women and nonne (“grandmothers”) who pass down cherished family recipes.
Tuscan Women Cook continues to unite travelers through culinary and cultural experiences, guiding guests through Tuscany’s breathtaking landscapes, historic sites, medieval villages and vibrant food markets, while celebrating the richness of Italian food traditions.
After time cooking together, Tuscan Women Cook guests dine at family-owned trattorias and savor wines from celebrated Tuscan vineyards, making every moment a true taste of the Italian way of life.
To honor their silver anniversary, Tuscan Women Cook has introduced exclusive additions to their renowned program. In addition to signature classes and excursions, guests can enjoy day cooking classes year-round and exclusive adventures designed to deepen their connection to Tuscany’s rich heritage and flavors—all while preserving the personal, intimate touch that makes Tuscan Women Cook truly unique.
Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. Spaces for the 2026 season are filling quickly but spots are still available. For more information or to make a reservation, visit www.tuscanwomencook.com.
No comments:
Post a Comment