ORIGINAL ITALIANO
ORIGINAL ITALIANO
FROM TRADITIONAL HANDWORK
A coffee break without Cantuccini would be almost unthinkable in Italy. The traditional almond pastry was invented in the province of Prato near Florence and is a staple in every café bar. They are wonderfully crunchy and sweeten every coffee moment. Crisp baked with Italian wheat, self-roasted almonds and fresh eggs and butter from the region.
Buy the finest, original Italian cantuccini online now, hand-baked according to an old tradition.
At Cellini Caffè you will find a lovingly compiled selection of different Italian almond biscuits . From the classic variant “Mandorle” only with almonds, to a composition of almonds and delicate pistachios “Pistacchi e Mandorle” or for chocolate lovers with cocoa and strong chocolate pieces, the “Cioccolao e Mandorle” . Unusual recipes “Ficci e Nocci” for example with walnuts and figs or “Cioccolato e Limone” with pieces of chocolate and candied lemon complete the range.
Cantucci and biscotti from the Marabissi confectionery have also recently arrived. For more than 60 years, the Marabissi family has stood for the finest pastry specialties. The texture of the almond cookies immediately convinced us. The delicacies are a real treat and perfect your coffee experience.
Cantuccini are also ideal as a gift, e.g. for holidays or just for your loved ones.
Classic artisan cantuccini with almonds from Puglia
CHF 9.50CHF 4.75 / 100 g
incl. VAT
ab 200 g
Handmade croccantini with chocolate from Tuscany
CHF 10.80CHF 5.40 / 100 g
incl. VAT
ab 200 g
Handmade cantuccini with almonds and chocolate coating
CHF 9.70CHF 4.85 / 100 g
incl. VAT
ab 200 g
Small, handmade cantuccini with almonds from Tuscany
CHF 5.90CHF 5.90 / 100 g
incl. VAT
ab 100 g
A coffee break without Cantuccini would be almost unthinkable in Italy. The traditional almond pastry was invented in the province of Prato near Florence and is a staple in every café bar. They are wonderfully crunchy and sweeten every coffee moment. Crisp baked with Italian wheat, self-roasted almonds and fresh eggs and butter from the region.
Buy the finest, original Italian cantuccini online now, hand-baked according to an old tradition.
At Cellini Caffè you will find a lovingly compiled selection of different Italian almond biscuits . From the classic variant “Mandorle” only with almonds, to a composition of almonds and delicate pistachios “Pistacchi e Mandorle” or for chocolate lovers with cocoa and strong chocolate pieces, the “Cioccolao e Mandorle” . Unusual recipes “Ficci e Nocci” for example with walnuts and figs or “Cioccolato e Limone” with pieces of chocolate and candied lemon complete the range.
Cantucci and biscotti from the Marabissi confectionery have also recently arrived. For more than 60 years, the Marabissi family has stood for the finest pastry specialties. The texture of the almond cookies immediately convinced us. The delicacies are a real treat and perfect your coffee experience.
Cantuccini are also ideal as a gift, e.g. for holidays or just for your loved ones.
Cantucci are probably the most famous biscuits from Tuscany. The name Cantucci comes from the Latin word Cantellus, which means piece and disk. This word describes how these biscuits are made: actually, a freshly baked loaf of dough is sliced diagonally.
The Italian almond biscuits are made only from flour, sugar, eggs, butter and lots of almonds, which are exclusively not roasted and not peeled.
They are fragrant; they are dry biscuits, but they are not hard; they are tender and, above all, extremely tasty. In the Cellini online shop you will find a small selection of delicious Cantuccini from the Marabissi bakery, among others.
The minimalist range, lovingly handcrafted near Florence, impresses with the finest quality. The daily capacity is only around 100 kg.
In addition to the classic Cantuccini with almonds , we also offer a variant with strong chocolate .
These biscuits have a very long history, probably dating back to Roman times when Roman soldiers cut bread diagonally and re-baked it to keep it longer.
The first real prescription was written in the second half of the 18th century by Amadio Baldanzi, a priest and doctor. The manuscript containing this recipe is still kept today in the State Archives in Prato. That’s why Cantuccini are also often called Biscotti di Prato .
Thanks to the confectioner Antonio Mattei from Prato, Cantucci became a sensation. Through his work, the city of Prato is inseparable from these biscuits; he carried the title “Manufacturer of Cantucci”, which was written on his shop sign, which he opened in 1858.
Incidentally, Cantuccini were presented at the 1867 World Exhibition in Paris, where they received an honorable mention. Cantucci became so important in the Prato pastry shop that they led to a split. On the one hand there are the biscuits, commonly referred to as “biscuits from Prato”, which follow Mattei’s recipe; on the other hand, there are the Tuscan Cantucci biscuits, which can also contain yeast and flavorings.
Cantucci are the most traditional type of biscuit from Tuscany. The ingredients can be counted on one hand: flour, sugar, eggs, butter and almonds. Almonds must be sweet, whole and unpeeled. The butter must be at least 1.5% of the total weight.
The wheat flour should not be refined and the eggs must be fresh and of good quality. These biscuits are characterized by their oblong shape. They are no longer than 10 cm and weigh about 15 g.
They are golden on the outside, while slightly porous on the inside, and contain lots of delicious almonds. The dough is formed into loaves and baked. When fresh from the oven, it is sliced and baked for another five minutes. This last step is what makes the Cantucci so aromatically scented .
Because they are baked twice , they are not perishable and can retain flavor for several weeks. Have fun enjoying!
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