For those of us who are herbie-and-foodie lovers, especially appreciative of slow food and of herbs that are edible or medicinal, Tuscany is incredibly alluring. In addition to its famous wines and olives, Tuscany boasts a sweeter eating experience: biscotti, its unique “twice-baked cookies." Known for their delicious flavors, fresh local ingredients, and ability to pair with either Tuscan wines or coffee, biscotti offer a rustic charm that we will be able to taste ourselves on our Herbal Tuscany 2025 trip. (Join us!)

What Makes Tuscan Biscotti Special?

Tuscany is renowned for its cantucci or biscotti di Prato, the famous twice-baked almond biscuits with a crunchy texture. Cantucci, from the town of Prato, have a centuries-long history where bakers use very simple ingredients: flour, sugar, eggs, almonds, and sometimes even locally harvested herbs. With their hard, crisp texture, cantucci were designed to last longer than regular cookies, making them popular with travelers, shepherds, and soldiers.

Traditional cantucci can be enjoyed dipped in Vin Santo, a sweet dessert wine made from dried Trebbiano and Malvasia grapes. This pairing enhances the flavors of both the wine and the biscotti, softening the cookie's crunch and releasing its nutty aroma. Cantucci have become a symbol of Tuscany’s culinary heritage and are served in homes, cafes, and trattorias across the region where we'll be visiting: Florence, Siena, Montepulciano, Assisi, and Chianti.

Traditional Biscotti Ingredients and Flavors

While cantucci with almonds is the most iconic version, Tuscany's biscotti are versatile with recipes varying across towns and families. Key ingredients in cantucci are simple and essential:

1. Almonds - The star ingredient, almonds add a slightly sweet, nutty flavor that stands out with each bite. Usually sourced locally, almonds are integral to the biscotti’s taste and texture.
2. Flour, Sugar, and Eggs - These form the biscotti’s base, giving them their rustic, crumbly consistency.
3. Honey - Some recipes include Tuscan honey, adding depth and richness to the biscotti’s sweetness.
4. Herbs and Spices – Occasionally cooks in Arezzo add spices and herbs to their biscotti, such as anise seeds, fennel seeds, or rosemary. In Siena, bakers may add blossoms from the fragrant lavender that grow abundantly in the region.

Tuscan Biscotti Varieties

Siena, one of our “home towns” during our Herbal Tuscany trip, is known for other types of biscotti with unique flavors and ingredients:

Ricciarelli 

These soft, almond-based cookies have a texture closer to marzipan than the hard crunch of cantucci. Ricciarelli are made with finely ground almonds, sugar, and egg whites, giving them a delicate chew. They’re often scented with orange zest and are traditionally baked during Christmas. (Think dipping in hot coffee.)

Cavallucci 

These traditional Sienese cookies have a dense, chewy texture and feature warm spices, honey, and nuts. They're often made with anise, coriander, and even candied orange peel. Cavallucci have a more rustic appeal, often enjoyed with a glass of red wine from Montepulciano or Chianti.

The Perfect Pairings: Coffee, Wine, and Beyond

While we’re in Tuscany, we may have the opportunity to pair these quintessential Tuscan biscotti with a variety of beverages:

• Vin Santo – This sweet, amber-colored dessert wine has a gentle almond and honeyed flavor that complements the nutty biscotti.
• Espresso or Cappuccino – For those who prefer their biscotti with coffee, a strong espresso or cappuccino is perfect, especially as a morning treat. In Florence, it’s common to start the day with a biscotto and coffee, particularly in local cafes.
• Chianti or Montepulciano Red Wines – Although wine is less common for pairing with biscotti (except for Vin Santo), some biscotti like cavallucci pair well with bold reds. A Chianti Classico from Chianti or a Vino Nobile di Montepulciano highlights the warmth of the spices in the cookies.

Biscotti (plural!) is an experience that captures the region’s rich culinary history. From lavender-studded cantucci to orange-scented ricciarelli, each biscotto (see the singular form?) reflects a piece of Tuscany’s delicious heritage.

Herbal Tuscany 2025

As of late October 2024, our Herbal Tuscany 2025 trip has room for more participants and you are invited to join us. We will be a group of herbie-and-foodie loving travelers who are eager to explore all Tuscany has to offer, led and curated by our co-hosts Richard Liebmann, former executive director of United Plant Savers and me, herbalist and author Holly Bellebuono.

Our adventure will include hot springs, botanical gardens, ancient herb gardens, essential oil farms and production sites, palace gardens and grottoes, Etruscan tunnels and wine tastings, and much more as we explore Florence, Siena, Assisi, Chianti, and Montepulciano. Go here for more details and to register.