Comments on: Cantucci... Cantuccini... Biscotti...?

By: Mario Grazia

Mario Grazia — Wed, 04 May 2011 19:16:09 +0000

Traditional recipe for Cantucci is makes with almonds, and not with pine nuts, but your variation it seems very tasty.
In Italy we eat Cantucci as an accompaniment for “passito” wines.

By: Jeff

Jeff — Sun, 06 Mar 2011 23:57:52 +0000

This is the best recipe I have used. In lieu of the pinoli and lemon zest. I used toasted almonds and walnuts; soaked raisins, and added pinch of saffron. I lightly brushed the top with egg.

Thank you for sharing.

By: anna

anna — Fri, 18 Feb 2011 16:19:31 +0000

thanks for the recipe! love it. really easy to make and really really delicious.
regards from vienna!

By: Ann Pulisciano

Ann Pulisciano — Thu, 14 Jan 2010 11:46:20 +0000

What flour do we use, plain or Self Raising please? recipe doesn't say. Thanks, Ann. Hi Ann, just corrected it, all-purpose flour it is :)

By: Juls

Juls — Wed, 02 Sep 2009 12:58:41 +0000

Great recipe! I've just posted mine about cantuccini and I find them very similar! you have really hit the point with this Tuscan recipe!
By the way, your blog... no words! amazing and breathtaking! I'll bookmark it!
ciao from Tuscany
Juls

By: Cantucci di Siena « lamiacucina

Cantucci di Siena « lamiacucina — Wed, 24 Jun 2009 02:05:16 +0000

[...] sie lieber klassisch will, findet bei genussmousse oder anice e cannella, Einfachkoestlich oder delicious days gute [...]