After a week in Tuscany researching new olive oils, I’m back in Rome and was inspired to start my Christmas baking.  First on the list, Cantucci Toscani!


  • 500 gr (4 cups) all-purpose flour
  • 280 gr (1 1/2 cups)  sugar
  • 100 gr (1/2 cup) softened butter
  • 16 gr (1 TBSP) baking powder
  • 4 whole eggs
  • 1 egg yolk
  • 120 gr (4/5 cup) unpeeled almonds
  • 120 gr  (4/5 cup) hazelnuts
  • 1 egg (for brushing)
  • 60 gr milk



Mix the sugar with butter, add eggs.

After few minutes add flour,baking powder and milk.

Mix all ingredients until well combined and finally put almonds and hazelnuts. (previously toasted in the oven for about 5 minutes at 300 F°).

Form the dough into 3 roughly shaped long rectangles, put them on an oven tray with baking paper,and brush all over with egg.

Place in the preheated oven 350 Fahrenheit and cook for 20 minutes.

Move the Cantucci dough with the baking paper on a cutting board and cut the rectangles horizontally, forming several small stripes. Bake the slices for a further 15 minutes at 285 F°.