Cantucci
Learn how to make authentic Cantucci with my tried and tested recipe. Making Italian almond biscotti are not very hard to do, even for a beginner baker.
This cantucci recipe is the best ever and completely addictive!!
So what are biscotti?
Biscotti generally refer to the twice baked, oblong Italian cookie that is dry and crunchy. The dough is shaped into logs, baked, cooled and sliced and baked again until dry and crispy.
The original biscotto is from Prato in Tuscany and didn’t contain any fat. Being free from moisture, these biscotti keeps very well and became a favourite of sailors and other travellers embarking on long journeys.
These Tuscan cookies are also known as cantucci, cantuccini or biscotti di Prato and are full of almonds and often flavoured with anise, amaretto or lemon. And hard biscotti are always dunked in vin santo (Italian sweet dessert wine) or a coffee to soften.
Why you’ll love this recipe
On my recent travel to Italy, I sample lots of cantucci in Tuscany and purchased a Tuscan cookbook with the original recipe. But when I tried making cantucci without butter or oil, according to the recipe, the result was such a hard cookie that it would cause dental problems! Has that happened to you?
Today in Italy, most cantucci contain a portion of butter except for those not baked the second time.
So for this recipe, I tested and retested multiple times with different flours, quantities of butter or oil. You’ll love that this cantucci recipe makes a cookie that is firm and crunchy but not too hard but won’t fall apart when you dunk!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient notes
This cantucci recipe is loosely based on the traditional recipe from the little cookbook I purchased in Siena.
- Flour: all purpose or plain flour
- Sugar: simple granulated white sugar
- Whole eggs: I like free range
- Almonds: unblanched (skin on) and toasted
- Butter: It does contain a little bit of butter which means these biscotti will not break teeth. The butter also carries and intensifies the flavour of the almonds and lemon.
- Baking powder: just a little for a slightly lighter crumb
- Flavourings: honey, lemon rind and vanilla
Instructions
Preheat the oven to 350ºF/180ºC and line a large baking sheet with non stick parchment paper.
- Toast the almonds and set aside to cool.
- Combine the dry ingredients in a bowl.
- Add the wet ingredients and combine to form a dough.
- Gently form it into a smooth ball.
- Divide into four pieces and roll each into a log.
- Place onto baking paper lined oven tray and bake for 25 minutes.
- Remove from the oven and allow to cool slightly until you can handle the loaves.
- Reduce heat to 300°F/150ºC
- Cut with a serrated knife while still warm.
- Bake again for 10-15 minutes.
Storage
Because this recipe contains butter, these biscotti will not keep as long as the traditional ones. But in an airtight container, you will still be eating a biscotto for at least the next week with your morning coffee. However, this is a recipe that works perfectly well to be made ahead and baked cookies can be frozen in airtight containers.
When defrosting, you must leave the lid on your containers until completely defrosted. Otherwise condensation may cause the biscotti to become soft. All is not lost if this occurs. Simply refresh by arranging on baking trays and bake in an oven preheated to 300°F/150ºC for 5-8 minutes.
Tips for success and FAQ’s
- Always toast nuts. This applies to any recipe where you use nuts. Toasted have much more flavour.
- Don’t overknead. Gently form into a dough.
- This dough is meant to be sticky. Don’t add more flour.
- Allow room for spreading otherwise the logs will stick together.
- Cut while warm.
The main key is in the second baking. Too little and your cantucci will be soft. Too much and your cantucci will be too hard. I have found good results at 10-12 minutes. When removed from the oven these Tuscan cookies will be a little soft but will harden on cooling. In fact, storing for a day or two in an airtight container will improve the crunch even more.
Cantucci and biscotti are the same. To be more precise, cantucci are almond biscotti from Tuscany. The smaller version are known as cantuccini.
In Italy, all cookies are known as biscotti. However what the rest of the world knows as biscotti, Italians refer to as cantucci. So the difference is one of language and the use of these particular words in either Italy or the rest of the world.
According to the “Italian food rules”, cantuccini are served with a small glass of vin santo. Vin santo is translated to “holy wine”. Dip these cantuccini into the wine to soften and sweeten the cookies.
Serve these Italian almond biscotti with espresso or cappuccino or even tea which is becoming more popular in Italy for its ‘health’ benefit.
Traditional cantucci last for weeks or even months. However my recipe for cantucci contain a little bit of butter so they will last for less time. Kept in a sealed container, these Italian almond biscotti will last for at least one week.
Serving suggestions
Serving Suggestions
These cookies are also perfect alongside a creamy dessert like these:
Making biscotti at home is incredibly easy and rewarding. It doesn’t matter if you don’t make them perfectly the first time or even the next time because these cantucci will still taste delicous! Bake these today to bring a little of Italy into your home.
Made this recipe?
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Cantucci Recipe
Ingredients
- 1¼ cups (190 grams) whole almonds I prefer almonds with skins on
- 2½ cup (300 grams) all purpose plain flour (all purpose)
- 1 cup (200 grams) white granulated sugar
- 1 tablespoon lemon zest from 1 large lemon
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 2 eggs
- 3 teaspoons honey
- 1 teaspoon vanilla extract
- ⅓ cup (75 grams) unsalted butter melted and cooled
Instructions
- Read the notes section below before beginning the recipe. Use the best quality ingredients for best results including good quality flour.
- Preheat oven to 350°F/180°C.
- Spread whole almonds onto baking sheet and toast in the oven for 10-12 minutes. Allow to cool.1¼ cups (190 grams) whole almonds
- Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.
- Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.2½ cup (300 grams) all purpose plain flour1 cup (200 grams) white granulated sugar1 tablespoon lemon zest1 teaspoon baking powder½ teaspoon fine salt
- Make a well in the center of the dry ingredients.
- Break the eggs into the well and add honey, vanilla and melted, cooled butter2 eggs3 teaspoons honey1 teaspoon vanilla extract⅓ cup (75 grams) unsalted butter
- Whisk together the wet ingredients slowly incorporating part of the dry ingredients.
- Before the dry ingredients are completely mixed in, switch to a wooden spoon or clean hands to finish incorporating the dry ingredients.
- As the mixture starts to come together add the almonds.
- Turn out onto a lightly floured surface and knead lightly. The dough should be firm but soft.
- Divide the dough into four equal portions.
- Roll each portion into a 10in/ 25cm log. There are a lot of almonds: if the nuts pop out just poke them back in a smooth the dough over.
- Place logs onto the lined baking sheet and, this is optional, with a wet hand smooth the surface of the dough.
- Bake 20-25 minutes until browned.
- Removed from the oven and cool on baking sheets for 10 minutes.
- Reduce oven to 300°F/150°C.
- While still warm, cut each log into 15 slices. Check my tips below on how to cut biscotti easily.
- Arrange cut side up, onto the lined baking sheets and return to the oven for 10-15 minutes.
- Cool on a wire rack and store in an airtight container.
Notes
- Always toast nuts. This applies to any recipe where you use nuts. Toasted has much more flavor. Almonds can be coarsely chopped if you wish.
- Don’t over knead. Gently form and press together into a dough.
- Allow room for spreading otherwise the logs will stick together.
- Cut while warm.
- Cut while still warm.
- Use a sharp serrated knife.
- Make a little cut (about 1/3 to 1/2 way through) using a sawing motion.
- Then press the knife down firmly and sharply in one motion.
- From my experience, if you’re having a lot of trouble the first bake may not have been long enough.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I make different biscottis all the time and these are the best. They’re easy to make and everyone loves them.
I’m so happy to hear that you enjoyed the biscotti! It means a lot, especially coming from someone who makes biscotti often. Thank you for taking the time to share your feedback!
Can I substitute white or brown sugar for the honey. I’m out of honey and maple syrup.
Deb, it’s really about the flavor that the honey brings to the recipe. You could leave it out all together or subsitute with brown sugar. A little more melted butter may be needed if the dough is too dry.
I tried this recipe today, they turned delicious and so beautiful. I followed all the steps but instead cut the dough in half and they turned bigger. Next time I will cut the dough in four places. Thank you so much for the recipe.
Greetings from Kosova,
Bardha
Bardha, I’m so happy that you loved this recipe. It’s a favorite of mine.
I love this recipe! I made a half batch the first time but forgot to halve the amount of vanilla essence. However I liked the result, so today on my second attempt, making a full-size batch this time, I repeated the “error”. Your detailed instructions, particularly re cutting the cantucci, are so helpful. The other thing I did differently was to toast the almonds in the air fryer, some time ahead of putting the main oven on. Anything to save a bit of energy, especially in UK, where our electricity prices are eye-watering! This recipe is one I’ll be going back to again and again. Thank you for posting it!
Linda, I’m so happy that you love this recipe and that you found a way to save on electricity. I don’t have an airfryer but it’s great to know that it works well to toast almonds.
I am just wondering what is a good substitute for butter as I need to make them dairy free and seed oil free. Would light olive oil be ok?
Linda, I love using olive oil though I have never tried it in this recipe. I think it would work.
Dear Marcellina,
It is sooooo good! Not just the family, everyone who tastes, asks the recipe. Last time I find a bergamot on the market. It was even better. Unfortunately bergamot is really rear in Belgium, Mechelen region.
I get an addiction to your site.
Kristina, thank you for your wonderful comment! I quite happy to hear about your addiction, hehe…I don’t think it’s a bad addiction….food is always good!!
This recipe produces a great, authentic Italian Cantucci. However, the second time I made them I made a few changes as a seasoned baker and they turned out even better. Instead of 200g caster sugar, I did 150g regular sugar to make them less sweet. And instead of 300g ap flour I did 250g (and sprinkled more if needed) to produce a less firm dough that holds the almonds much better. I will be making it this way from now on!
Thank you for your comment. I’m so happy you love these cantucci.
These make a lovely delicious gift
Yes, they do!
Looks good
I will definitely try it
good, but too sweet for me. will cut sugar in half next time.
This recipe hasn’t been tested using just half a cup of sugar.
Wow. I mean, just WOW. This a fantastic recipe. Well described and easy to follow. And the taste and texture of the Cantucci are absolutely incredible. I made these to give to a coffee loving friend for her birthday and the whole party tried them and raved about how fabulous they were. There are definitely a lot of nuts and at first I worried while I was rolling the logs that it wouldn’t hold together, but i just squeezed them back in and trusted your instructions and everything turned out excellently. Thank-you so much for sharing this and for working so hard to make a really successful recipe! Now I’m off to make a new batch for me to keep 🙂
Noelle, thank you so much for taking the time to come back to write such a wonderful comment. Another big thank you for trusting my instructions. I’m beyond happy that you and everyone who tasted these cantucci loved my recipe.
This is a wonderful and authentic tasting recipe! I lived in Florence for a bit when I was younger, and recently made them for a dear Florentine friend, who now lives in the US, and we both agree that they taste just like the memories of eating them in Italy. I do have a question: In the recipe you say that you can smooth a moistened hand over the surface of the logs for appearance, but could I perhaps use a little bit of a simple egg wash for color? Thank you!
You sure could, Erin.