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Coffee and chocolate cantucci ( Tuscan biscotti).

Servings: 25


  • 200 g plain flour
  • 100 g sugar
  • 43 g soft butter
  • 1 egg
  • 1 yolk
  • 5 ml warm whole milk
  • 2 tsp instant coffee
  • 85 g dark chocolate drops o gocce di cioccolato fondente
  • 1/2 espresso cup marsala wine or vin santo ( sweet Tuscan wine)
  • 1 tsp baking powder


  • Put in a bowl flour, sugar and baking powder.
    Add butter and mix with finger tips until crumbly.
  • Add egg and yolk, mix, add the wine, then milk where you had to dissolve the instant coffee.
  • Knead the dough until it's done then add chocolate drops and knead again.
  • Form long cilinder, put them on a baking tray keeping distance between them.
    Bake at 170°C/ 340°F for about ten minutes, fan on, then remove from oven.
  • Put them on a cold tray, then wait until cool and slice them transversely and put them again on the baking tray.
  • Bake for 5 more minutes at 160°C/320°F and let them cool inside the oven ( turned off).
  • They last weeks in a baking tin.