Cantucci de Prato

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Recipe from Chef Gabriele Riva




Baking Powder
Sea salt
All purpose flour
Candied orange peel
Cocoa Barry Inaya®
64% Dark Chocolate

1-1/2 cups
+ 2 TBSP
3-1/2 cups
6 units
2 tsp
1 tsp
8 cups
1-1/2 cups

1 cup

  1. Preheat the oven to 325 degrees F.
  2. In another large bowl, beat the sugar and butter with an electric mixer until pale yellow, about 3 minutes.
  3. Mix in the lemon zest and the eggs one at a time. Finish by adding the dry ingredients and the dried fruit and/or chocolate chips. Mix until just combined.
  4. Divide the dough into two equal pieces and with moist hands form 2 (9" x 3") logs. Arrange them evenly on a SilPain® mat.
  5. Brush with egg wash and bake for 35 minutes until lightly browned.
  6. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4 inch-thick slices.
  7. Arrange them on the same baking sheet. Bake until cookies are pale golden color, about 25 minutes.
  8. Let cool completely. Store them at room temperature in a airtight container.

    Substitutions: You could replace the candied orange and or chocolate for any other dried fruit.
Cantucci de Prato

Cantucci de Prato

Tools & Equipment

  • SilPain® mat
  • Half sheet baking tray (13"x18")
  • Kitchen Aid Mixer, paddle attachment
  • Measuring cups
  • Measuring spoons
  • Wire rack for cooling
    the baking tray
  • Chef knife
  • Cutting board
  • Pastry brush for egg wash

easy difficulty level

Cantucci de Prato

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