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Tuscan Style Gluten Free Cantucci

Ambra Torelli
Course Dessert
Cuisine Italian


  • 140 gr Rice Flour
  • 50 gr Tapioca Flour
  • 50 gr Tapioca Flour
  • 12 gr Baking Powder
  • 50 gr Raw Honey
  • 3 Yolks
  • 50 gr 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 100 gr Almonds + 20 gr Walnuts
  • tbsp of Honey for dusting


  • Preheat the oven to 350 F.
  • Combine all dry ingredients (flours and baking powder) in a bowl and mix well.
  • Pour honey, yolks and Zibibbo wine over the flours. Cut dried figs and apricots in small pieces, add them in the bowl and start kneading with your hands.
  • Shape the dough into a stick loaf, heat up 1 tbsp of honey for a few seconds and use it to dust the top of the dough.
  • Place your loaf on a baking tray lined with parchment paper and cook in a low oven for at least 20 minutes. When the surface starts to get golden, remove from the oven and, using a wide-bladed knife, cut the loaves obliquely into biscuits 1/4 in thick while they are still hot.
  • Lay your Cantucci on the baking tray and put them back in the oven for 20-25 more minutes.
  • Take them out and let them cool down completely until crunchy.