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Cantucci “Almond Cookie”

$14.10 incl GST


Available from late November.


These hard almond biscuits visually resemble tiny slices of bread, or cantellus in Latin, which is how they gained the name cantuccini, though they are also known as biscotti, meaning twice-baked. Cantuccini supposedly originated in the Tuscan city of Prato in the 16th century, and they were even served at the Medici court.

However, according to some historical records, they did not contain any almonds, being similar to the already famed biscuits from Pisa and Genova. Almonds were added to the recipe towards the end of the 19th century, after which Tuscan bakers started using butter and leavening agents to give the cantuccini a longer shelf life and make them suitable for export.

Cantuccini are an excellent after-meal snack, and they are typically accompanied by a glass of Vin Santo, a popular Italian dessert wine, though they are also often enjoyed for breakfast, dipped in milk, coffee or tea.

Available on backorder

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In an area rich in ancient customs and incomparable beauty, history is preserved and jealously handed down as a heritage of values and teachings that remain intact over time. These in Siena live with strength in a secular memory and a quality recognized and appreciated in the world. Panforte, ricciarelli, cantucci, cavallucci and many other precious “Italian” specialties by Sinatti pastry shops, together with the new creations that have become part of this splendid “taste gallery” and are ready to cheer up many unforgettable moments, are the result of a scrupulously and carefully repeated production cycle, which is constantly renewed, combining creativity and custom for an exclusive refinement and an unmistakable goodness.
For Sinatti confectioners, producing, according to traditional recipes, the typical Sienese sweets, combining experience and professionalism with the most tested and natural processing techniques, is a skillful art that can ensure, at our tables, the primacy of taste and the brand of authenticity.

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