Tuscan Style Gluten Free Cantucci

No wheat. No butter. Rice flour and tapioca flour for the base, raw honey and Zibibbo wine to bind and sweeten the dough, dried figs and apricots in place of the traditional almonds. This is cantucci built from Tuscan pantry ingredients that happen to be naturally wheat-free — not an adaptation, more like a reconsideration of what cantucci can be. They bake twice. They dry out completely on the second pass. Then you dip them in Vin Santo or coffee and they are exactly right.

They bake twice, like all cantucci. Once as a log, sliced obliquely while still hot, then back in the oven until dry and crunchy. The honey brushed on top of the log before the first bake gives the slices a glossy, golden edge. Dipped in Vin Santo or coffee, they soften just enough to bite through without crumbling.

How to Make Gluten Free Cantucci

Knead by Hand

Mix the rice flour, tapioca flour, and baking powder. Pour the honey, egg yolks, and Zibibbo wine over the top. Add the chopped figs and apricots. Knead with your hands until the dough holds together. It will be stickier than wheat dough. That is normal.

Shape into a log on parchment paper. Brush the top with warmed honey. The honey creates a shell that browns and crisps during baking.

Slice While Hot

After 20 minutes at 180C (350F), the log will be set and starting to brown. Pull it out and slice immediately at an oblique angle, about 5mm (1/4 inch) thick. Use a wide-bladed knife and cut decisively. If you wait for it to cool, the slices crumble.

Lay the slices flat on the baking tray and return to the oven for another 20-25 minutes. They are done when completely dry and hard. They crisp further as they cool.

Tuscan Style Gluten Free Cantucci

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ambra Torelli
• Total Time: 55 minutes
• Yield: Makes 16
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

Crisp, twice-baked biscotti perfect with coffee.
These gluten-free cantucci are infused with honey and sweet wine.

---

Ingredients

Units USM

• 5 oz (142 g) Rice Flour
• 2 oz (57 g) Tapioca Flour
• 2 oz (57 g) Tapioca Flour
• 0 oz (12 g) Baking Powder
• 2 oz (57 g) Raw Honey
• 3 Yolks
• 2 oz (57 g) Zibibbo (or any other sweet wine)
• 5 dried Figs and 5 dried Apricots (to keep the recipe more traditional you can replace dried fruit with 4 oz (113 g) Almonds + 1 oz (28 g) Walnuts)
• 1 tbsp Honey

---

Instructions

1. Preheat oven to 350°F (177°C).
2. Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
3. Pour honey, yolks, and Zibibbo wine over the flours. Cut dried figs and apricots into small pieces, add them to the bowl, and knead with your hands.
4. Shape the dough into a stick loaf; heat 1 tbsp of honey for a few seconds and use it to brush the top of the dough.
5. Place the loaf on a baking tray lined with parchment paper and bake in a low oven (350°F/177°C) for at least 20 minutes.
6. When the surface starts to brown, remove from the oven and, using a wide-bladed knife, cut the loaf obliquely into 1/4-inch thick biscuits while still hot.
7. Place the biscuits on the baking tray and bake for 20-25 more minutes at 350°F (177°C).
8. Remove from oven and let cool completely until crunchy.

Notes

• For optimal crispness, ensure the biscotti are completely cool before storing.
• If you don’t have Zibibbo, a sweet dessert wine like Moscato works well as a substitute.
• To make ahead, bake the biscotti completely and store in an airtight container for up to a week.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 biscotti
• Calories: 150
• Sugar: 10
• Sodium: 50
• Fat: 8
• Saturated Fat: 2
• Unsaturated Fat: 6
• Carbohydrates: 20
• Fiber: 2
• Protein: 3
• Cholesterol: 20

If You Liked This Recipe, You’ll Love These

• Red Wine and Raw Beet Ravioli with Cashew Cheese
• Vegan Panna Cotta with Coconut Milk and Dried Figs
• Almond Biscotti
• How to Make Authentic Italian Anise Biscotti