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More from Montepulciano and a Cantucci biscotti recipe..

Posted in Caro Diario.(dear diary..), Chianti, Country House Living, cucina, cucina povere, Culinary Art, desserts, recipes, slow food, the Mediterranean diet, Tuscan, and Uncategorized

It is not possible to visit Montepulciano without enjoying some cantucci biscotti.  And don’t ask for a recipe, everyone has their own way and will swear theirs is the correct and the best way. Although the traditional cantucci did not have any butter or oils in them, many add that in their recipe today.

This is my favorite recipe for cantucci..and if possible enjoy with a glass of Vin Santo..the wine that cantucci were made to be enjoyed with!

And here are barrels of Vin Santo being aged in the Avignonese winery in Montepulciano, such a beautiful place!



Cantucci Biscotti

4 eggs

1 cup sugar

1 lb flour

1 cup of whole almonds

1 tsp baking powder

Parchment paper to cover baking sheet.

Preheat oven to 350 degrees. Cover cookie sheet with parchment paper. Form flour into a well with hole in the middle. Place in eggs that have been beaten with fork and sugar. Blend together,then add in baking powder and fold in whole almonds. Once almonds have been folded in, form dough into logs that are about 2- 4 “ in thickness. Place logs onto parchment paper. Bake logs for 30 minutes or until golden brown. Cut logs on a diagonal into biscotti. Place biscotti on baking paper again and bake for 10 –15 minutes  or until golden. remove from oven, let cool and serve with Vin Santo after dinner or with coffee or tea.


For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

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**Cook with me and 5 Star Chefs in Italy at the renowned Chef Academy and taste and tour Italy for one full week in February. The week long cooking, tasting ,tour takes place in the town of Terni Italy where Valentine’s Day began..the birthplace of St. Valentine. Be part of all the Valentine;s Day celebrations also taking place there. Limited reservations, for more info email:

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