Niccolina’s cookies are handmade with natural products following traditional Tuscan recipes. They contain little sugar and no preservatives nor flavouring agents. A traditional biscuit made with Sicilian almonds, flour, sugar, eggs, and honey, Cantucci are baked twice. First the dough is shaped into a log and baked. Before the dough is fully hard, it is sliced with a sharp, serrated knife in the size of each cookie and baked again. It’s during this step that Cantucci dry out and become crispy, with flavours of butter and almonds.
Niccolina's cookies will keep for 6 months unopened at room temperature. Once opened keep in an airtight container and consume within 2 weeks.
How to use
Cantucci are ideal for dipping in Vin Santo, a sweet dessert wine from Tuscany, and also with tea or coffee.
Sicilian almonds, flour, sugar, eggs, honey 250g
What about Niccolina
Better than home-baked!
We had heard great things about Niccolina and her sisters’ cookies, so we were very excited to visit their bakery. We arrived at their address and actually drove past it a couple of times before realizing we were indeed at the right place. There was no formal bakery, they were literally baking cookies inside their own home!