Serves: 10 to 12

Prep Time: 25 minutes

Cooking: 20+10 minutes

Tuscan Almond Cookies are one of the typical cookies you can find in Tuscany. They have no butter and are cooked twice. The result is that they are quite hard and crunchy. In Tuscany, they are traditionally dipped in Vin Santo, a sweet dessert wine, but they are also delicious in coffee or tea.


250 gr / 9 oz toasted almonds

500 gr / 18 oz flour

225 gr / 8 oz sugar

4 eggs

1⁄4 teaspoon baking powder

Zest of 2 lemons

1 tbsp extra virgin olive oil

A pinch of salt


Toast the almonds at 200°C / 390°F for about 15 minutes  until brown and let cool. In a bowl mix the flour and baking powder together. Add the eggs, sugar, salt, olive oil and lemon zest and mix well. Add the almonds (whole) and knead the dough until incorporated. If the dough is too hard, add an additional egg or extra virgin olive oil. If it is too soft, add additional flour.

With wet hands form three even-sized ‘loaves’ with the dough about a foot long each and 5-6 cm / 2-3 inches wide. Bake them at 200°C / 390°F for about 25 minutes, until golden brown. Cut them 2 cm / 1 inches thick in slightly diagonal slices as soon you get them out of the oven and put them back on the baking tray. Then bake the cookies in the oven for another 10 minutes at 200°C / 390°F .

Serve cookies with a sweet liquor-like wine.


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