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The dessert, Mediterranean

Cantuccini and vin santo

Cantuccini and vin santo is an Italian dessert for 6 people, almond cookies baked twice then dipped into a glass of sweet wine. It takes 30 minutes of active work and can be made entirely the day before, with an easy difficulty level and a budget of €1.90 per person. The key to success is the double baking, which gives the cookies their signature crunch.

To finish the meal Italian style, nothing beats crunchy homemade cantuccini dipped in a small glass of vin santo.

Cantuccini and vin santo
For
6 people
Work
30 min
Total time
1 h 50
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.90
Calories per person
310 kcalcalculated by Kiloach, your weight coach

Cantuccini are Tuscan cookies made with whole almonds and orange zest, crunchy thanks to a double bake. They're traditionally served with vin santo, a sweet Italian wine you dip the cookies into at the end of the meal. It's a no fuss dessert, perfect for closing a Mediterranean style dinner without any complicated baking.

This duo works for family dinners and gatherings with friends alike, especially in fall and winter when you want something comforting. Since cantuccini keep easily in an airtight tin, they're also a smart option if you're hosting several nights in a row or want an Italian touch ready well ahead of time.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, from mixing the dough through the double bake to storing the cantuccini in their airtight tin. On the day of the dinner, there's nothing left to do before guests arrive. At serving time, just set out the plate of cookies and pour the vin santo into small glasses.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 150 g
  • Whole unpeeled almonds 150 g
  • Baking powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Vin santo 50 cl

Dairy

  • Eggs 2

Fruits and vegetables

  • Untreated orange 1

Allergens Gluten, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the flour, sugar, baking powder, and salt, add the eggs, orange zest, and almonds, then form a firm dough.

    Flour your hands well, the dough is sticky and you shouldn't add too much extra flour.

  2. Shape two logs about three centimeters thick on a baking sheet and bake at 180°C until golden. 25 min

    Leave space between the logs, they spread a bit during baking.

  3. Let the logs cool for ten minutes, then cut them on a diagonal into one centimeter thick slices.

    Slice them while still warm with a serrated knife, once cold they tend to crumble.

  4. Put the slices back on the baking sheet and dry them at 150°C, flipping halfway through, then let cool and store in an airtight tin. 20 min

    They firm up as they cool, so don't judge them too soon.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve the cantuccini on a plate with the vin santo in small glasses for dipping.

    A glass of vin santo served cool or at room temperature both work, just not ice cold.

Our tips to get it right

  • Use whole unpeeled almonds, their skin adds a little bitterness that balances the sweetness of the dough.
  • Don't overwork the dough once you add the eggs, it should stay firm but not overly kneaded so the center keeps some softness.
  • If you don't have vin santo, a sweet fortified wine like muscat or banyuls also works well for dipping.

The variations

  • Swap the almonds for whole toasted hazelnuts for a more roasted flavor.
  • Add dark chocolate chips to the dough for a richer version that older kids enjoy too.
  • To save time, shape one large log instead of two, baking takes a bit longer but you save on shaping time.

What to serve it with

  • A strong coffee after dessert
  • An Italian style orange salad before
  • Espresso or a sweet wine

Storage

Cantuccini keep for one to two weeks in an airtight tin at room temperature, the double bake makes them hold up well over time. They don't need freezing since they already keep so long. No reheating needed, they're eaten cold or at room temperature.

Questions about this recipe

Can you use something other than vin santo?

Yes, a sweet wine like muscat, banyuls, or even a local dessert wine works well for dipping. The main thing is a wine sweet enough that it doesn't overpower the almond flavor.

Why are cantuccini baked twice?

The first bake as a log cooks the dough through, the second bake as slices dries them out and makes them crunchy. This double bake is what gives cantuccini their signature texture, unlike a regular cookie baked only once.

How do you serve cantuccini for a dinner with friends?

Arrange them standing up or fanned out on a plate or in a tall glass, with small glasses of vin santo alongside. It's a simple presentation that invites guests to help themselves and dip the cookies directly.

Can you use other nuts instead of almonds?

Yes, whole hazelnuts work very well in place of almonds, with a more roasted flavor once toasted. Avoid very oily nuts like macadamia, which make the dough more crumbly.

Can cantuccini with vin santo be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make cantuccini with vin santo?

Allow 1 h 50 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in cantuccini with vin santo?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does cantuccini with vin santo cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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