Uncle Larry Adventures

Italian Classics · Tuscany

More italian dessert recipes

Cantucci di Prato

Cantucci di Prato: crunchy twice-baked Tuscan almond biscotti, traditionally dunked in vin santo after dinner.

Cantucci di Prato

Twice-baked almond biscotti

Assorted Italian desserts on a dark table in warm light

The short version

Cantucci di Prato: crunchy twice-baked Tuscan almond biscotti, traditionally dunked in vin santo after dinner.

Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
30 biscotti

Ingredients

  • 300 g flour
  • 250 g sugar
  • 3 eggs plus 1 yolk
  • 200 g whole almonds, unpeeled
  • 1 teaspoon baking powder
  • Zest of 1 orange, pinch of salt

Instructions

  1. 01

    Mix. Beat eggs and sugar, then fold in flour, baking powder, zest and almonds into a sticky dough.

  2. 02

    Shape logs. Form two flat logs on a lined sheet with wet hands.

  3. 03

    First bake. Bake at 350°F for 25 minutes until set and lightly gold.

  4. 04

    Slice and bake again. Cut diagonally while warm, lay flat and bake 15–20 minutes more.

Larry’s rule: Slice them warm. Cold logs shatter and you end up with almond gravel.

Nutrition (estimated, per serving)

Serving
1 serving (about 28 g)
Calories
129 calories
Protein
3 g
Carbs
18 g
Fat
5 g
Saturated fat
0.5 g
Fibre
1 g
Sugar
11 g
Sodium
42 mg
Cholesterol
29 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/cantucci-di-prato).

Before you cook

What to know about Cantucci di Prato

What it is

Cantucci di Prato is a dessert recipe rooted in Tuscany's rustic, practical cooking. This version makes 30 biscotti in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: mix, then shape logs, then first bake. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 300 g flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 250 g sugar — supports the dish's balance, texture and regional character.
  • 3 eggs plus 1 yolk — adds richness and helps bind or set the finished dish.
  • 200 g whole almonds, unpeeled — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Questions Larry gets asked

How long does cantucci di prato take to make?
About 1 hr 5 min start to finish — roughly 20 min of prep and 45 min of cooking. That yields 30 biscotti.
What do you need to make cantucci di prato?
6 ingredients, starting with 300 g flour, 250 g sugar, 3 eggs plus 1 yolk. The full list with quantities is on this page.
How do you start cantucci di prato?
Mix: Beat eggs and sugar, then fold in flour, baking powder, zest and almonds into a sticky dough.
How do you know when cantucci di prato is done?
Slice and bake again. Cut diagonally while warm, lay flat and bake 15–20 minutes more.
What is the most common mistake with cantucci di prato?
Slice them warm. Cold logs shatter and you end up with almond gravel.
Can you make cantucci di prato ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dessert that reheats well.

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