Twice-baked Tuscan-style almond slices with a little Vin Santo in the dough and a crisp golden crumb.
Vin Santo Cantucci
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 125 minutes: 30 hands-on, 0 chilling or resting, 50 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Sharp serrated knife and cutting board
- Pastry brush
- Cooling racks
Twice-baked Tuscan-style almond slices with a little Vin Santo in the dough and a crisp golden crumb.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the firm dough
- 1Make the firm doughHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Mix flour, sugar, baking powder and salt. Stir in eggs, butter, Vin Santo and orange zest, then knead briefly until no dry flour remains. Work in the whole almonds. The dough should be firm and slightly tacky.
Form and bake the logs
- 2Form and bake the logsDivide into two equal pieces. On a parchment-lined large sheet, shape two logs about 10 inches long and 2 inches wide, spaced 4 inches apart. Brush their tops with the yolk. Bake together for 25–30 minutes until set through the center and lightly golden.
Slice while warm
- 3Slice while warmRest the logs for 15 minutes. Reduce the oven to 300°F (149°C) conventional or 275°F (135°C) fan. Use a sharp serrated knife to cut each log into 14 slightly diagonal slices, roughly 3/4 inch thick. Saw gently through the nuts rather than pressing straight down.
Dry both faces
- 4Dry both facesLay the 28 slices cut-side down across two lined sheets. Bake the sheets together for 10 minutes, turn every slice and exchange the sheet positions, then bake 10 minutes more. Allow 50 minutes cooking in total for the first and second bakes.
Cool to crisp
- 5Cool to crispTransfer to racks for 30 minutes. The 45-minute cooling allowance includes the 15-minute log rest. Serve plain; a separate dipping drink is a serving choice and is not included in the ingredient quantities.
Chef’s Science & Pro Tips
Ingredient science
A modest amount of butter makes these manageable home-style cantucci while retaining a dry crumb.
Technique & texture
Whole almonds create the characteristic large nut cross-sections; sliced almonds produce a different appearance.
Finishing & serving
Do not slice piping-hot logs: the brief rest helps the crumb hold together.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 10 days | Keep completely cold slices airtight and separate from soft cookies. |
| Refrigerator | Not recommended for texture | Refrigerator humidity can soften the dried crumb. |
| Freezer | Up to 2 months | Freeze airtight with parchment between layers. |
| Make ahead | Up to 1 day | Complete both bakes before storing; do not leave partially baked logs out overnight. |
| Refresh | 5–8 minutes | Warm thawed uncoated slices at 300°F (149°C) conventional or 275°F (135°C) fan, then cool before packing. |
Notes
- A modest amount of butter makes these manageable home-style cantucci while retaining a dry crumb. Whole almonds create the characteristic large nut cross-sections; sliced almonds produce a different appearance. Do not slice piping-hot logs: the brief rest helps the crumb hold together. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Is Vin Santo only a dipping drink?
It is often served with cantucci; this explicitly adapted formula also uses 15 g in the dough.
Can I omit the wine?
Replace the 15 g Vin Santo with 15 g water. The aroma will change.
Do the second-bake slices need two separate oven batches?
No. This schedule uses two sheets together for the drying stage, with their positions exchanged after 10 minutes.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
