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.

1. Toast the almonds and set aside to cool.
2. Combine the dry ingredients in a bowl.
3. Add the wet ingredients and combine to form a dough.
4. Gently form it into a smooth ball.
5. Divide into four pieces and roll each into a log.
6. Place onto baking paper lined oven tray and bake for 25 minutes.
7. Remove from the oven and allow to cool slightly until you can handle the loaves.
8. Reduce heat to 300°F/150ºC
9. Cut with a serrated knife while still warm.
10. 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.

Serving suggestions

Serving Suggestions

These cookies are also perfect alongside a creamy dessert like these:

• Nutella Panna cotta
• Cinnamon Panna cotta

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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