{"title":"Cantuccini","description":"\u003ch2 id=\"speakable-headline\"\u003eCantuccini, the \"corner piece\" from the Tuscan bakery\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCantuccini are elongated almond cookies from Tuscany, baked as a log of dough and sliced diagonally while still hot. Traditionally, they are dipped in Vin Santo. We offer two interpretations side-by-side: the rigorous version from Prato, made without butter, and the crumbly version from Quarrata, containing plenty of it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCantuccini\u003c\/strong\u003e get their name because they are leftovers. In Tuscan dialect, \"cantuccio\" refers to the corner piece, the cut from the end of a loaf—the little bit that remains. This byproduct became the region's most famous pastry, and the name stuck to it like a childhood nickname that one never managed to shake off.\u003c\/p\u003e\n\n\u003ch3\u003eA cookie named after its remains\u003c\/h3\u003e\n\u003cp\u003eThe shape is a result of the process. The dough enters the oven as an elongated log and is then sliced diagonally, which creates the pointed ends.\u003c\/p\u003e\n\u003cp\u003eThe Italian word \"biscotto\" tells the rest of the story: twice-baked. Pastries that are dehydrated twice last for months, and that was the original intention. The cookie was travel provisions, monastery food, a winter store, long before it ever landed on coffee tables.\u003c\/p\u003e\n\u003cp\u003eTo this day, Tuscany remains distinct from other biscuit-making traditions because of this. A cantuccino is not meant to be bitten into, but to be dipped; this one action explains the entire pastry. Those who eat it dry haven't read the instructions.\u003c\/p\u003e\n\u003cp\u003eThat leaves the question everyone standing in front of the shelf asks: Cantucci or Cantuccini? Linguistically, Cantuccini is simply the diminutive of Cantucci, and both words refer to the same pastry. In the Italian countryside, people tend to say \"Cantucci,\" while \"Cantuccini\" has become the standard in retail and outside of Tuscany. The EU register protects both spellings equally, and you will find both on the bags in your kitchen cupboard.\u003c\/p\u003e\n\u003cp\u003eOriginally, the pastry was a reserve and travel provision, not a delicacy. Baked twice, it survives for weeks without refrigeration, and for centuries that was its only purpose. It wasn't until the 19th century that it became a specialty for which people won awards and opened shops, and the accolades that Antonio Mattei collected in the 1860s read like a travel itinerary through Europe's world exhibitions today.\u003c\/p\u003e\n\n\u003ch3\u003eThree houses, two schools, one pastry\u003c\/h3\u003e\n\u003cp\u003eOur selection includes Cantuccini from three Tuscan bakeries, and they could hardly be more different.\u003c\/p\u003e\n\u003cp\u003eThere are the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003eCantuccini La Mattonella\u003c\/a\u003e by Antonio Mattei from Prato, grainy and firm, wrapped in blue paper and tied with string, also available in the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-500g\"\u003elarge 500-gram bag\u003c\/a\u003e. Beside them are the \u003ca href=\"\/en\/products\/lunardi-cantucci-mit-mandeln\"\u003eCantucci Toscani IGP\u003c\/a\u003e from Fratelli Lunardi in Quarrata, light and buttery, with the protected seal on the bag. And the \u003ca href=\"\/en\/products\/nonna-jole-cantucci-alla-mandorla-200g\"\u003eCantucci alla Mandorla\u003c\/a\u003e from Marabissi, the version for smaller needs.\u003c\/p\u003e\n\u003cp\u003eLunardi also innovates by offering the pastry in different varieties, which is by no means standard in Tuscany. The \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003eBiscotti con Cioccolato\u003c\/a\u003e with chunks of dark chocolate are also available in a \u003ca href=\"\/en\/products\/lunardi-cantucci-schokolade-400g\"\u003e400-gram bag\u003c\/a\u003e, joined by the \u003ca href=\"\/en\/products\/fratelli-lunardi-biscotti-limone\"\u003eBiscotti con Limone\u003c\/a\u003e with soft cubes of candied lemon. For those who previously thought of Cantuccini only in terms of almonds, these provide the counter-evidence.\u003c\/p\u003e\n\n\u003ch3\u003eHard or crumbly, that is the real question\u003c\/h3\u003e\n\u003cp\u003eThe most important distinction in this category is not the variety, but the butter. It divides two schools of thought, and both are right.\u003c\/p\u003e\n\u003cp\u003eThe rigorous school does without it. Antonio Mattei bakes his Biscotti di Prato from five ingredients, with no butterfat, no yeast, and no flavorings. The result is firm, grainy, dry, and made specifically to be softened in Vin Santo. Those who eat this cookie plain will find it too hard, and those who dip it will understand why it has been baked without change since 1858.\u003c\/p\u003e\n\u003cp\u003eThe other school adds butter. We turned to tradition and added butter to the recipe so that the cookies would become soft, says Paola Stabilini of the House of Lunardi. This cantuccino breaks rather than resists and does not require a glass by its side. It is the more comfortable choice for an afternoon tea; for the classic conclusion to a Tuscan meal, the hard version remains the correct one.\u003c\/p\u003e\n\u003cp\u003ePractically speaking: those who dip choose Prato. Those who eat them straight out of the hand choose Quarrata. And if you want to try both, place a light bag and a dark bag next to each other and decide after the third cookie.\u003c\/p\u003e\n\u003cp\u003eThe second question is about quantity. A 200-gram bag is enough for two to three coffee rounds and is the right size to get to know a brand. The 400 and 500-gram bags are meant for when you already know what you like, and they are more cost-effective per hundred grams. When giving as a gift, the smaller bag is considered the more elegant.\u003c\/p\u003e\n\u003cp\u003eAnd finally, the variety. Almond is the classic and the only version with the seal; chocolate is the most robust, lemon the lightest. If you are looking in the summer, grab the lemon; if you have guests during Advent, go for the chocolate; and if you want the true Tuscan dessert, choose almond and place a glass of sweet wine next to it.\u003c\/p\u003e\n\n\u003ch3\u003ePrato since 1858, Quarrata since 1966\u003c\/h3\u003e\n\u003cp\u003eBehind these bags are three family businesses with very different histories and a shared oven philosophy.\u003c\/p\u003e\n\u003cp\u003eAntonio Mattei opened a bakery in the center of Prato on September 29, 1858, where he initially baked bread and made pasta. His pastries struck a chord: awarded in Florence in 1861, London in 1862, and Paris in 1867. A brave man with a genius for his craft, according to Pellegrino Artusi, the patron saint of Italian culinary literature—and anyone who knows Artusi knows how sparing he was with praise. You can read more about the house at \u003ca href=\"\/en\/collections\/antonio-mattei\"\u003eAntonio Mattei\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOne hundred years later, in 1966, the parents of Massimiliano and Riccardo Lunardi opened a village bakery with a small shop in Quarrata, near Pistoia. The sons took it over, put their name above the door, and transformed the bread business into a biscuit bakery without giving up the bread. Their entire range can be found at \u003ca href=\"\/en\/collections\/fratelli-lunardi\"\u003eFratelli Lunardi\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe third house is \u003ca href=\"\/en\/collections\/marabissi-nonna-jole\"\u003eMarabissi\u003c\/a\u003e, whose Nonna Jole line represents the domestic side of the Tuscan baking tradition, including Amaretti and Panforte. Three companies, three styles, the same diagonal knife.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the IGP seal really requires\u003c\/h3\u003e\n\u003cp\u003eSince January 26, 2016, Tuscan almond Cantucci have been a Protected Geographical Indication. The EU registered them with Regulation 2016\/81.\u003c\/p\u003e\n\u003cp\u003eThe consortium Assocantuccini submitted the application in 2011, and the regulations behind it are brief and exacting. Whole, natural almonds with a minimum content of 20 percent, plus flour, sugar, eggs, butter, and honey. The dough is baked as a loaf and sliced diagonally while still hot. Both spellings, Cantucci Toscani and Cantuccini Toscani, are protected, and only those baking within Tuscany are permitted to produce them.\u003c\/p\u003e\n\u003cp\u003eTwo things are remarkable about this. Firstly, the seal says nothing about the butter content, which is why Lunardi is still permitted to carry it for their crumbly version. Secondly, it mandates unpeeled almonds, and that is not a trivial detail: the brown skin provides that fine bitterness which peeled almonds lose. Compliance is monitored by an agency authorized by the Italian Ministry of Agriculture.\u003c\/p\u003e\n\u003cp\u003eIdentifying a protected bag is easy. Next to the yellow-blue EU symbol for protected geographical indications, there is a second, red seal from the consortium which reads \"Cantucci Toscani IGP.\" If either is missing, the cookie is not necessarily inferior; it simply has not submitted to the regulations. For the chocolate or lemon varieties, the seal is necessarily absent, because the regulation only recognizes the almond version.\u003c\/p\u003e\n\u003cp\u003eNot every good cantuccino bears the seal, and that is not a flaw. Mattei's Biscotti di Prato easily meet the requirement for almond content but forgo the butter, thus falling outside the definition. A set of rules describes a tradition; it does not replace it.\u003c\/p\u003e\n\n\u003ch3\u003eVin Santo, espresso, and the rest of the bag\u003c\/h3\u003e\n\u003cp\u003eThe classic way is the shortest. Dip the cantuccino in the Vin Santo until the edge softens, take a bite, pour another glass.\u003c\/p\u003e\n\u003cp\u003eAny dessert wine works just as well, a Passito just as much as an Auslese Riesling. After a meal, espresso works, because the roasted note picks up the almond rather than covering it, and a mild grappa pairs perfectly with the pastry in any case. In Italy, the hard cookie lands in a caffè latte in the morning, without any ceremony.\u003c\/p\u003e\n\u003cp\u003eSavory works too. Aged pecorino and a spoonful of honey alongside a dry almond cookie make for an appetizer that almost no one here thinks of. And if only crumbs are left in the bag at the end, that is not a loss, but an ingredient: roughly chopped over vanilla ice cream, crumbled into a tiramisu base, or processed with butter and sugar into a tart crust.\u003c\/p\u003e\n\u003cp\u003eWhen dipping, a little patience is worthwhile. Two to three seconds in the glass are enough for the tip to soften while the rest remains firm; this alternation of soft and crunchy in the same bite is the real point of the exercise. Those who wait too long will lose the cookie in the wine, which may not shock anyone in Tuscany, but is a shame for both.\u003c\/p\u003e\n\u003cp\u003eStoring them requires little. Kept closed, dry, and at room temperature, the crumb stays as it should be for weeks. Cold harms the aroma more than it benefits shelf life, and humidity robs the cookie of the exact crunch you bought it for.\u003c\/p\u003e\n\n\u003ch3\u003eA bag that is a pleasure to give\u003c\/h3\u003e\n\u003cp\u003eCantuccini are a gift that requires no extra wrapping, because the bag itself is already the packaging.\u003c\/p\u003e\n\u003cp\u003eAt Mattei, it is blue paper with string and a tag—the shade of which has been registered as a color trademark at the European trademark office since 2019, a feat achieved by only one other company in the Italian food sector before them. At Lunardi, it is the illustrated bags designed for the house by Florentine calligrapher Betty Soldi, young and colorful. Two paths, one goal: you don't need to add anything else.\u003c\/p\u003e\n\u003cp\u003eIt looks beautiful when two bags are placed side-by-side, one hard and one crumbly, accompanied by a bottle of sweet wine. For those who want to think further ahead, combine them with Italian pastries from the \u003ca href=\"\/en\/collections\/sussgeback\"\u003eSweet Pastries\u003c\/a\u003e selection or browse the rest of the \u003ca href=\"\/en\/collections\/italien\"\u003eItalian range\u003c\/a\u003e, where Panforte, Amaretti, and chocolate are waiting to join the same coffee table.\u003c\/p\u003e\n\u003cp\u003eChristmas is the obvious time for it, but honestly, this pastry carries through every year. In summer, the lemon version lands on the terrace alongside an espresso; in autumn, the almond alongside a glass of sweet wine; and during Advent, the large chocolate bag vanishes faster than anyone could have predicted.\u003c\/p\u003e\n\u003cp\u003eIf you want to bake them yourself, be warned: the process is simple, but the result is rarely as good. The second trip to the oven determines everything, and the houses in Prato and Quarrata have a head start of a hundred years or more in that regard. Between a homemade cantuccino and a Tuscan one lies the exact experience that cannot be shortcut. That is a trade-off one is happy to make.\u003c\/p\u003e\n\u003cp\u003eA cookie that began as a leftover and made it to London and Munich needs no occasion. It only needs a glass by its side.\u003c\/p\u003e\n","products":[{"product_id":"lunardi-cantucci-mit-mandeln","title":"Almond Cantucci","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with Almonds – 200g\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eLunardi Cantucci with Almonds\u003c\/strong\u003e contain Sicilian almonds - Mandorle Siciliane. A good portion of butter and apricot kernels turn this classic Italian pastry into a particularly delicious treat. The crumbly Cantuccini are handmade in Tuscany by the Fratelli Lunardi brothers and are made without Vin Santo. Lunardi's Cantucci are crispy Italian almond biscuits. Delicious cookies that you absolutely must try.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with a modern twist\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi's Cantucci are handmade in Tuscany by brothers Massimiliano and Riccardo, the Fratelli Lunardi. In the bakery, established in 1966, they refined a new, balanced recipe for classic Cantucci with the finest ingredients and a high butter content, which makes the shortbread not dry, but tender and excellently flavorful. That the two Italian brothers want to give the traditional pastry, the Biscuits Tuscany, a new modern image is also reflected in the recently revised packaging, which comes across as young, colorful, and casual. The Cantuccio is also available with extra Chocolate, Cioccolato Orange, Limone, and Muesli - all in the Lunardi Fratelli Style.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071182070094,"sku":"031WIL5836","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-mit-mandeln.jpg?v=1750979061"},{"product_id":"lunardi-cantucci-schoko","title":"Chocolate Cantucci","description":"\u003ch2\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi – Cantucci Chocolate – 200g\u003cbr\u003e\u003c\/span\u003e\u003c\/h2\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eThe \u003cstrong\u003eLunardi Cantucci Chocolate\u003c\/strong\u003e contain extra large chocolate pieces - Cioccolato a grossi Pezzi - they are simply amazing. This shortcrust pastry is handmade in Tuscany by the Lunardi brothers. \u003cbr\u003e\u003cbr\u003e These chocolate Cantucci are considered the king among Cantucci. Especially delicious due to the large chocolate pieces. Enjoyed at room temperature, the optimal chocolate aroma develops, accompanied by a hint of Italian orange oil.\u003c\/span\u003e\u003c\/p\u003e \u003ch3\u003e\u003cspan style=\"font-size: medium;\" data-mce-mark=\"1\"\u003eLunardi – Cantucci with a modern interpretation\u003c\/span\u003e\u003c\/h3\u003e \u003cp\u003e\u003cspan style=\"font-size: medium;\"\u003eLunardi's Cantucci are handmade in Tuscany by the brothers Massimiliano and Riccardo Lunardi. In the bakery founded in 1966, they refined a new, balanced recipe for the classic Cantucci with the finest ingredients and a high butter content, which makes the shortcrust pastry not dry, but tender and excellently tasting. The fact that the two want to give the traditional pastry a new modern image is also evident in the recently redesigned packaging, which is young, colorful and casual.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071182102862,"sku":"031WIL5831","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-schoko-r.jpg?v=1750979065"},{"product_id":"antonio-mattei-cantuccini-la-mattonella-250g","title":"Cantuccini La Mattonella – 250g","description":"\u003ch2 id=\"speakable-headline\"\u003eCantuccini La Mattonella from Prato in the blue bag\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCantuccini La Mattonella are the Biscotti di Prato by Antonio Mattei, baked from five ingredients with unpeeled almonds and pine nuts. No butter, no yeast, no flavorings. Each bag is hand-filled and tied with a string.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCantuccini La Mattonella\u003c\/strong\u003e are the almond biscuits with which the baker Antonio Mattei started in Prato in 1858 and which continue to define Tuscany to this day. 250 grams come to you in the blue paper bag, folded over at the top, tied by hand, and finished with a paper tag simply labeled Biscotti di Prato.\u003c\/p\u003e\n\n\u003cp\u003eThe biscuits owe their nickname to an old dictionary. In 1915, Policarpo Petrocchi listed \"mattonella\" as a brick-shaped pastry, and because the Pratesi called their bakery that anyway, the name stuck to the biscuits. La Mattonella, the little brick – a nickname that has made it all the way onto the packaging.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram bag is the perfect size for getting to know them and, at the same time, the one that makes the most beautiful gift. No ribbon, no plastic, no little window: just paper, string, and a tag. That is enough.\u003c\/p\u003e\n\n\u003ch3\u003eCrunchy, hearty, authentic\u003c\/h3\u003e\n\u003cp\u003eThese cantuccini break dry and loud, and in the break, you can see why: unpeeled almonds, whole pine nuts, and a light, firm dough in between.\u003c\/p\u003e\n\u003cp\u003eThe almond content is 20 percent; the brown skin remains on, bringing that slightly bitter note that peeled almonds lose. There is no butter in the dough, and no other fat added – the richness you taste comes solely from the nuts. That is why they stay crunchy for so long, and that is why the second biscuit tastes just as clean as the first.\u003c\/p\u003e\n\u003cp\u003eThey are sweet, but not cloyingly so. The sugar supports the almond instead of covering it up – a biscuit that works in the mouth rather than melting away. Anyone who only knows cantuccini from the supermarket shelf will hear the difference with the very first bite.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, dessert wine, or a long evening\u003c\/h3\u003e\n\u003cp\u003eIn Prato, they dip them in Vin Santo until the edge softens. This is the classic way, and it works with any dessert wine.\u003c\/p\u003e\n\u003cp\u003eThey go just as well with an espresso after a meal as they do alongside a mild \u003ca href=\"\/en\/collections\/grappa\"\u003egrappa from Trentino\u003c\/a\u003e – almond pairs well with brandy. And if one bag gets to be too small for the afternoon, the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-500g\"\u003elarge 500-gram bag\u003c\/a\u003e is waiting nearby.\u003c\/p\u003e\n\u003cp\u003eIt is best to use a tin for storage, because while the paper bag keeps the biscuit wonderfully dry, it is not as easy to retie nicely after opening. For leftovers, if there are any, there are two ways: coarsely chopped over vanilla ice cream or crumbled into a tiramisu base.\u003c\/p\u003e\n\n\u003ch3\u003eFive ingredients and an oven in Via Ricasoli\u003c\/h3\u003e\n\u003cp\u003eWheat flour, sugar, free-range eggs, almonds, pine nuts. That is all there is on the ingredient list, and that is all there was in 1858.\u003c\/p\u003e\n\u003cp\u003eThe dough goes into the oven as oblong filoncini at 180 to 190 degrees for a good twenty minutes and is then cut diagonally into two-centimeter-wide pieces – hence the pointed shape. Baking still takes place in the historic laboratory in the center of Prato, now in the fourth generation, just as Francesco, Marcella, Elisabetta, and Letizia Pandolfini inherited it from their father, Paolo.\u003c\/p\u003e\n\u003cp\u003eBecause there are no preservatives used, Cantuccini La Mattonella have a shelf life of three months from the day of baking. You can find more about the house and its 19th-century awards at \u003ca href=\"\/en\/collections\/antonio-mattei\"\u003eAntonio Mattei\u003c\/a\u003e, and other classics in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet biscuits\u003c\/a\u003e section. A biscuit made from five ingredients, unchanged since 1858. Remarkable.\u003c\/p\u003e\n","brand":"Antonio Mattei","offers":[{"title":"250 g","offer_id":53071206089038,"sku":"031VIA8320","price":10.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-antonio-mattei-biscotti-di-prato-mandel.jpg?v=1750979866"},{"product_id":"fratelli-lunardi-biscotti-limone","title":"Lemon Biscotti – Lemon Cookies","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti con Limone with soft cubes of candied lemon\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBiscotti con Limone are buttery lemon biscuits from Tuscany, filled with soft cubes of candied Italian lemon peel. At least 17 percent of the dough consists of these, along with Italian honey. Fratelli Lunardi shapes them by hand in Quarrata.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti con Limone\u003c\/strong\u003e are the bright, citrus-fresh variety from the bakery of Fratelli Lunardi in Quarrata. \"Con morbidi cubotti\" is written on the yellow bag, meaning \"with soft cubes,\" and this phrase makes all the difference. Where other lemon biscuits taste only of flavoring, here you will actually find pieces of fruit that yield when you chew them.\u003c\/p\u003e\n\n\n\u003ch3\u003eSunny, light, rich in flavor\u003c\/h3\u003e\n\n\u003cp\u003eThe dough is light and fine-pored, and the cubes inside glow amber through the broken edges.\u003c\/p\u003e\n\n\u003cp\u003eFirst comes the butter, crumbly and calm, then the lemon kicks in, in two stages. The candied cubes bring a rounded, almost jam-like sweetness, while the lemon oil essence from the peel provides that bright sharpness that refreshes the palate. Together, this creates a biscuit that tastes like summer without seeming perfumed.\u003c\/p\u003e\n\n\u003cp\u003eItalian honey is also on the ingredient list and works in the background. It rounds off the acidity and keeps the dough soft, which you notice especially on the second day, once the bag has been opened. Sea salt provides the finishing touch—sparingly, but noticeably.\u003c\/p\u003e\n\n\u003cp\u003e\"Fatti a mano in Toscana\" is printed at the bottom of the bag. The strands of dough are hand-shaped, baked, and sliced diagonally while still hot, which is where the name \"Cantuccio\" comes from. In Tuscan, it simply refers to the corner piece, the end slice of the loaf.\u003c\/p\u003e\n\n\n\u003ch3\u003eWith tea, with Prosecco, with lemon cream\u003c\/h3\u003e\n\n\u003cp\u003eIn the afternoon, tea is the obvious companion, as it picks up on the citrus notes instead of masking them.\u003c\/p\u003e\n\n\u003cp\u003eIn the evening, the same biscuit works well with a glass of Prosecco or Limoncello, where the acidity of the fruit meets the acidity in the glass. If you like, crumble two pieces over a bowl of mascarpone with lemon zest; it takes five minutes to prepare and looks like a planned dessert. It also pairs well with strawberries in early summer.\u003c\/p\u003e\n\n\u003cp\u003eIt also stands perfectly well on its own, because thanks to its buttery nature, it needs nothing to soften it. The 200 grams are enough for several afternoons. Those who prefer the dark side will find it in the \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003eBiscotti con Cioccolato\u003c\/a\u003e, and those who prefer the classic style in the \u003ca href=\"\/en\/products\/lunardi-cantucci-mit-mandeln\"\u003eCantucci Toscani IGP\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eCandied in open vats, slowly\u003c\/h3\u003e\n\n\u003cp\u003eThe fruit cubes are not made using a fast process. The peel is left to soak slowly in open vats until the sugar has fully penetrated it.\u003c\/p\u003e\n\n\u003cp\u003eThis takes longer than any modern method, but it preserves the fragrance, color, and natural softness of the fruit. Not all candied fruit is created equal, the bakery emphasizes, and that is precisely why they place such importance on this step. The peel comes from Italian lemons, and at least 17 percent of the biscuit consists of it. The flour is Italian type 550 wheat, with eggs, real butter, and the aforementioned honey added.\u003c\/p\u003e\n\n\u003cp\u003eThey are baked in Quarrata, a small town in the province of Pistoia, where a village bakery with a small shop began in 1966. Massimiliano and Riccardo Lunardi, the sons of the family, run the bakery today; it has been at the same address for 60 years. The two brothers added butter to the old Tuscan recipe. The hard classic thus evolved into a whole range, from almond to chocolate to this yellow summer piece.\u003c\/p\u003e\n\n\u003cp\u003eYou can find the brothers' remaining range at \u003ca href=\"\/en\/collections\/fratelli-lunardi\"\u003eFratelli Lunardi\u003c\/a\u003e and other classics in \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eSweet Biscuits\u003c\/a\u003e. A biscuit that tastes of the beautiful season, even when it’s November outside.\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fratelli Lunardi","offers":[{"title":"200 g","offer_id":53071259861326,"sku":"031WIL5826","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/fratelli-lunardi-biscotti-limone-200g.jpg?v=1750981327"},{"product_id":"antonio-mattei-cantuccini-la-mattonella-500g","title":"Cantuccini La Mattonella – 500g","description":"\u003ch2 id=\"speakable-headline\"\u003eHalf a Kilo of Biscotti di Prato from Antonio Mattei\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe 500-gram bag of Cantuccini La Mattonella is the almond pastry with which Antonio Mattei began winning awards in Florence, London, and Paris in 1861. To this day, they are still baked in Prato using the same five-ingredient recipe.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCantuccini La Mattonella\u003c\/strong\u003e is the name given to the Biscotti di Prato from the oldest operating biscotti bakery in Tuscany, founded on September 29, 1858. The large bag holds 500 grams, sealed with a cord and a paper tag—just as the people of Prato have been carrying their cookies home since the 1880s.\u003c\/p\u003e\n\n\u003cp\u003eIt is worth not tearing the bag open immediately. The blue on it has been registered as a color trademark with the European Union Intellectual Property Office since 2019, and in Italy’s food sector, only one other company besides this house has managed to achieve that. A blue with a title deed, so to speak.\u003c\/p\u003e\n\n\u003cp\u003eIn Prato, you can recognize the bag from a hundred meters away. It sits on the kitchen table on Sundays, it travels across the fence to neighbors on holidays, and it has hardly changed for over a hundred years—rolled paper closure, cord, tag, finished.\u003c\/p\u003e\n\n\u003ch3\u003eSimple, honest, enduring\u003c\/h3\u003e\n\u003cp\u003eBreak a cookie in two and the almonds are revealed—whole, with brown skin, with small light pine nuts in between.\u003c\/p\u003e\n\u003cp\u003eThe dough is crisp and understated in sweetness because it is made without any added fat. No buttery aroma settles over the almond, no yeast makes it airy, no baking powder puffs it up. What remains is nut, egg, and toasted flour—dry in the best sense, with a finish that lingers surprisingly long.\u003c\/p\u003e\n\u003cp\u003eAnd yes, the cookies are hard. That is part of it, for they are built for dipping, not for casual snacking. Those who eat them dry are in for a serious chew.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bag for long evenings\u003c\/h3\u003e\n\u003cp\u003e500 grams is the right amount for a household where guests drop by. It lasts through a weekend, through a week of Advent, through a whole afternoon coffee gathering.\u003c\/p\u003e\n\u003cp\u003eServe the cantuccini at the end of an Italian meal, in a shallow bowl, with dessert wine on the side. They taste especially good with aged pecorino and a spoonful of honey, if you prefer something savory. If you would rather start small, opt for the \u003ca href=\"\/en\/products\/antonio-mattei-cantuccini-la-mattonella-250g\"\u003e250-gram bag\u003c\/a\u003e; if you would like to add something else to go with them, you will find suitable companions in the \u003ca href=\"\/en\/collections\/italien\"\u003eItalian assortment\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe leftovers at the bottom of the bag always find a use: coarsely chopped over vanilla ice cream, crumbled into a tiramisu base, or processed with butter and sugar into a tart crust. A hard cookie is not a problem, but an ingredient.\u003c\/p\u003e\n\u003cp\u003eBecause there are no preservatives in the dough, the manufacturer indicates three months from the baking date. Stored in a dry, dark place, ideally in a tin, the Cantuccini La Mattonella will easily last that long. The cookies do not like humid kitchen air at all.\u003c\/p\u003e\n\n\u003ch3\u003eAwards from five cities and praise from Artusi\u003c\/h3\u003e\n\u003cp\u003eThe baker Antonio Mattei began with bread and pasta in 1858 on Via Ricasoli, only later discovering the pastry that would bear his name.\u003c\/p\u003e\n\u003cp\u003eThe list of awards reads like an itinerary: Florence 1861, London 1862, Paris 1867, Pistoia 1870, Forlì 1871. Pellegrino Artusi, the patron saint of Italian culinary literature, called him a stalwart man with a \"genius for his craft.\" In 2016, the Italian Ministry of Economic Development dedicated a postage stamp to the house.\u003c\/p\u003e\n\u003cp\u003eThe bakery has been in other hands since 1904, just as Emilio Mattei handed it over to Egisto Ciampolini and Tommaso Pandolfini at the time. The Pandolfinis are still baking today, now in the fourth generation. You can find out how that came to be at \u003ca href=\"\/en\/collections\/antonio-mattei\"\u003eAntonio Mattei\u003c\/a\u003e, and more cookies from France and Italy in our \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastry\u003c\/a\u003e section.\u003c\/p\u003e","brand":"Antonio Mattei","offers":[{"title":"500 g","offer_id":53071260254542,"sku":"031VIA8321","price":17.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-antonio-mattei-biscotti-di-prato-mandel_e9b28ad1-eb40-4872-ac72-149499aaf4d8.jpg?v=1750981345"},{"product_id":"lunardi-cantucci-schokolade-400g","title":"Chocolate Cookies – Schokokekse 400 g","description":"\u003ch2 id=\"speakable-headline\"\u003eBiscotti con Cioccolato for the large pantry\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe large bag of Biscotti con Cioccolato contains the same dark cookie as the small size, but it lasts twice as long. Coarse cocoa-based pieces, sea salt from Cervia, and essential orange oil, baked by Fratelli Lunardi in Tuscany.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBiscotti con Cioccolato\u003c\/strong\u003e in the 400-gram bag are the pantry-sized version of that dark cookie which Fratelli Lunardi has been baking in Quarrata for over 25 years using the same recipe. Twice as much content as the standard format, same dough, same coarse pieces. Anyone who has started eating them will quickly understand why this size exists at all.\u003c\/p\u003e\n\n\u003ch3\u003eFour hundred grams for a full house\u003c\/h3\u003e\n\u003cp\u003eThe small bag is the size for the kitchen cupboard; this one is the size for guests. It carries you through a weekend, a week in Advent, or a long coffee table gathering.\u003c\/p\u003e\n\u003cp\u003eCalculated per 100 grams, the large format is also the more economical choice. Those who know the cookie and know they will reorder anyway save themselves the intermediate step. And if you are not yet familiar with them, it is better to first pick up the \u003ca href=\"\/en\/products\/lunardi-cantucci-schoko\"\u003esmall 200-gram bag\u003c\/a\u003e and see how quickly it empties.\u003c\/p\u003e\n\u003cp\u003eThe bag itself is made of paper with a window, through which you can see the edges of the cookies before opening it. The family-run bakery consciously packages its cookies this way, while offering gift boxes, which are available in 120-gram and 250-gram sizes, in cardboard. Kept closed and stored in a dry place, the crumb remains crisp for weeks.\u003c\/p\u003e\n\n\u003ch3\u003eDark dough, coarse pieces, a touch of salt\u003c\/h3\u003e\n\u003cp\u003eThe dough is almost black, soft and fine-pored, and holds pieces that you don't just taste, but discover.\u003c\/p\u003e\n\u003cp\u003eThey yield instead of splintering and remain in your mouth even after the cookie has long since crumbled. Working in between are two small ingredients that you only notice with the second cookie. Natural sea salt from Cervia keeps the sweetness in check, and essential oil from Italian oranges casts a bright arc over the cocoa.\u003c\/p\u003e\n\u003cp\u003eThe dough also contains at least 6 percent dark chocolate. What remains is an interplay of three directions—buttery, salty, fruity—and none of them pushes to the front. You can taste the most of it at room temperature; cold from the cupboard, the cocoa remains subdued.\u003c\/p\u003e\n\n\u003ch3\u003eA bakery in Quarrata, plus two shops\u003c\/h3\u003e\n\u003cp\u003eThey are baked in Quarrata, a small town in the province of Pistoia. It started there in 1966 as a village bakery with an attached shop.\u003c\/p\u003e\n\u003cp\u003eThe one shop has become two: one in Quarrata and one out on the state road near Pistoia. There, alongside the cookies, you will find everything else the house produces, from bread to wine from their own selection. So, if you are traveling in Tuscany, you can simply step inside where this bag comes from.\u003c\/p\u003e\n\u003cp\u003eMassimiliano and Riccardo Lunardi, the sons of the house, run it today and have turned the bread business into a cookie bakery without giving up the bread. Besides the biscotti, schiacciata, savory pastries, and at Christmas, panettone, come out of the same oven. For the panettone, the bakery works with a sourdough starter that has been fed in the family for over 80 years.\u003c\/p\u003e\n\u003cp\u003eThis is only possible with small, slow machines and hands that know the dough, is how Massimiliano and Riccardo describe their working method. Their panettone has reached the finals of the Panettone World Championship several times, and their cookies are found today at Harrods in London and Käfer in Munich.\u003c\/p\u003e\n\u003cp\u003eAll of the brothers' varieties can be found at \u003ca href=\"\/en\/collections\/fratelli-lunardi\"\u003eFratelli Lunardi\u003c\/a\u003e, related classics in \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003eSweet Pastries\u003c\/a\u003e, and the rest of the south in the \u003ca href=\"\/en\/collections\/italien\"\u003eItalian Assortment\u003c\/a\u003e. Four hundred grams sounds like a lot. It is not.\u003c\/p\u003e\n","brand":"Fratelli Lunardi","offers":[{"title":"400 g","offer_id":53071515025742,"sku":"031LUN0004","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/lunardi-cantucci-schokolade-400g.jpg?v=1750983094"},{"product_id":"nonna-jole-cantucci-alla-mandorla-200g","title":"Almond Cantucci","description":"\u003ch2\u003eCantucci alla Mandorla – Classic Almond Biscuits from Tuscany\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMarabissi Cantucci alla Mandorla\u003c\/strong\u003e from the \u003cstrong\u003eNonna Jole\u003c\/strong\u003e traditional line are the epitome of Tuscan baking tradition – crispy, aromatic, and irresistible. Made according to a time-honored family recipe, they combine the finest almonds with a golden-brown, crumbly dough that evokes the authentic Italian way of life with every bite. These classic almond biscuits are a piece of Dolce Vita – handcrafted, honest in taste, and perfect for sharing.\u003c\/p\u003e\n\u003ch2\u003eWhat makes Marabissi Cantucci alla Mandorla special?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional Recipe: Made from almonds, eggs, sugar, and flour – without artificial additives.\u003c\/li\u003e\n\u003cli\u003eTypically Tuscan: Twice-baked for characteristic crispness and a fine roasted aroma.\u003c\/li\u003e\n\u003cli\u003eMarabissi Family Craftsmanship: Since the 1950s, Biscottificio Marabissi has stood for the highest art of baking from Siena.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTuscan Craftsmanship from Marabissi\u003c\/h3\u003e\n\u003cp\u003eNear Siena, the Marabissi family has been making biscuits that embody the spirit of Tuscany for generations. The Cantucci alla Mandorla are carefully shaped by hand, baked twice, and then cut into pieces. This traditional process gives them their unique texture – crunchy on the outside, delicately aromatic on the inside. The high-quality almonds give them a natural flavor, which is further intensified by gentle baking.\u003c\/p\u003e\n\u003ch3\u003eEnjoyment like in Italy\u003c\/h3\u003e\n\u003cp\u003eIn Italy, Cantucci are traditionally served with a glass of Vin Santo, into which they are briefly dipped to perfectly unfold their delicate almond note. But they are also a delicious accompaniment to coffee, espresso, or tea. Whether as a sweet dessert, a small gift, or a stylish end to an Italian meal – Marabissi Cantucci stand for genuine, unadulterated pleasure.\u003c\/p\u003e\n\u003ch3\u003eNonna Jole – Quality \u0026amp; Authenticity\u003c\/h3\u003e\n\u003cp\u003eMarabissi's Cantucci are an example of uncompromising quality and loving craftsmanship. The Marabissi family, founded in 1948 by Jole Marabissi, uses only natural ingredients, free from preservatives and artificial flavors. Each pack is an expression of Italian baking culture – honest, full of character, and made with passion.\u003c\/p\u003e\n\u003cp\u003eMarabissi Cantucci alla Mandorla – Classic Almond Biscuits from Tuscany\u003cbr\u003e\u003cbr\u003eMarabissi Cantucci alla Mandorla – traditionally baked almond biscuits from Tuscany, handcrafted, crispy and aromatic. Perfect with coffee or Vin Santo.\u003cbr\u003e\u003cbr\u003eClassic Cantucci from Marabissi from Siena – crispy baked with almonds, according to the traditional recipe of the Nonna Jole traditional line. True Italian enjoyment for gourmets.\u003c\/p\u003e","brand":"Marabissi","offers":[{"title":"200 g","offer_id":55293864345934,"sku":"031DAN106890","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/nonna-jole-cantucci-mandorla.jpg?v=1769509033"}],"url":"https:\/\/norgutes.com\/en\/collections\/cantuccini.oembed","provider":"nur Gutes","version":"1.0","type":"link"}