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The “Cantucci” are one of the most popular treats in Tuscan gastronomy. Although they are the typical sweets of the Prato area they are found and tasted all throughout the region. They are perfect at the end of a delicious meal accompanying a good glass of “vin santo”


450 grams of almonds and hazelnuts

450 grams of sugar and a spoonful of almond extract

1 spoonful of vanilla extract

1 spoonful of baking powder

900 grams of flour

6 eggs

1glass of “Vin Sant” (muscatel type)


Mix the eggs with the Vin Sant and the extracts. Slightly toast the nuts. Mix the flour with the sugar, the baking powder and the nuts in a bowl. Place the dough on the table and make a hole in the middle to add the eggs. Add the eggs and stir de mixture from the centre to the borders until obtaining a uniform dough. Divide the dough into four equal parts and roll each of them until getting 7 centimeters cylinders. Place the cylinders in a baking tin and bake the mixture in a pre-heated oven at 180 degrees until golden brown. Slice down the cylinders and bake again until crunchy (see image). Serve cold accompanied with a glass of “Vin Sant” or sweet wine.

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