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The most famous Tuscan biscuits, they have a traditional elongated shape, obtained by cutting / diagonally the dough strand after baking. Cantuccino has a golden upper surface with an internal structure characterized by a high presence of whole shelled (but not peeled) almonds.

The length may vary but is normally contained within 10 centimeters.


The name derives from "canto", an old italian word meaning corner, or from "cantellus", in Latin "piece or slice of bread".


The dough is composed of flour, sugar, eggs, almonds, butter: sugar can be replaced with honey and butter with olive oil. Almonds are neither toasted nor peeled.


The cantucci are normally tasted by soaking them in a local fortified wine, called Vin Santo and also produced on an artisan level in small barrels through dried grapes.

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