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!!
Table of Contents
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
- 1½ cups (225grams) almonds I prefer almonds with skins on
- 2½ cup (300grams) all purpose plain flour (all purpose)
- 1 cup (200grams) superfine (castor) 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
- â…“ cup (75grams) unsalted butter melted and cooled
Instructions
- Preheat oven to 350°F/180°C.
- Spread almonds onto baking tray and toast in the oven for 10-12 minutes. Allow to cool.
- Leave the oven on. Line a large baking tray or two smaller baking trays with non-stick baking paper.
- Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
- Make a well in the centre of the dry ingredients.
- Break the eggs into the well and add honey, vanilla and melted, cooled 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 lined baking tray 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 trays 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 lined baking trays 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 have much more flavour.
- Don’t overknead. 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 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.
Great tip not to add more flour when the dough is tacky. It helped.
So glad that helped!
Sounds like a perfect treat with my coffee. I must make this asap. Lovely recipe!
These biscotti are the perfect companion to coffee!
I am so excited to make this for my wife!
Chef Dennis, your wife is lucky!! There’s nothing like fresh cavatelli!
Plz tell me the substitute of eggs. Thank u
I’m sorry, Priyanka, I have not tested this recipe with any egg substitutes.
I made this recipe, however had a real bad time mixing the ingredients,
I made a well & followed the instruction, however,
I wished the eggs & honey & butter, together, then put them in the well & started to incorporate with the flour, would that method have made it more difficult.?
Mary Ella, I’m sorry you had trouble with the recipe. I don’t think that whisking the ingredients would have been a problem unless you whisked until thick and creamy – then that would have made it harder to incorporate. Did you weigh the flour or measure by cups. When measuring by cups, first stir the flour to lighten it then spoon the flour into the measuring cup. This will ensure the flour is not packed. Too much flour would make it difficult to incorporate. I do hope you try again using my method. This biscotti recipe is the incredible! Take care xx
Hi Marcellina.
Thank you so much for your biscotti recipe
I made it as it is. They came out beautiful and delicious. Also got the quantity you said….
Will try and send a photo.
It doesn’t give me an option to post on here….
Bella Marques
Hi Bella! That’s so great to hear. This is by far my fav biscotti recipe! If you are on instagram you can tag me there. There are links to my instagram in the posts.
Hi marcellina! Made this and it’s super delicious! Im making 2 logs only since I wanted a longer biscotti, but my problem is the middle part is kinda soft not crunchy. Maybe it needs to be baked longer? How long should I baked it ifor 2 logs instead of 4? The taste is superb, the smell of butter and lemon zest. I just need to achieve that crunch 🙂 Any thoughts? Thank you for sharing thia recipe ????
Hi Janice! I’m so glad you love this biscotti! Yes, there should be no problem to cook larger logs a little longer (maybe 30-35 minutes). I make large biscotti here is the link https://www.marcellinaincucina.com/salted-cranberry-and-pecan-biscotti/
These are baked for longer but then 10 minutes in the second baking is enough. If you cut the biscotti a little thicker they may need longer. There’s not a lot that can go wrong. Just do a bit of testing. Even pop them back in if they are too soft. Enjoy!!
Hi I haven’t made your recipe but definitely will I love the fact they are made with butter. You mentioned to defrost frozen biscotti you have to leave lid ‘on’ the container to stop condensation shouldn’t the lid be off. I have some in the freezer and sometimes they go soggy. Thanking you
Hi Julie, thank you for your comments! Maybe the lid it not completely sealed. If moisture gets in, they will go soggy. Leave the lid on until at room temperature for best results. If all else fails, I find it perfectly acceptable to refresh in a moderate oven (350ºF/180ºC) for 10 minutes or so.
Hi there, I found that I didn’t have much biscuit dough vs almonds – therefore difficult to shape logs, and the logs didn’t spread as pictured – still tasted good – I decided to use orange zest and maple syrup. If I made the recipe again would probably only divide into 3 not 4.
Hello Leah, thank you for your feedback. I love your combination of orange and maple syrup. YUM! These biscotti are chock full of almonds as you can see in the pictures. Not sure why you had differing amounts of dough v almonds if you stuck to the recipe. Of course, you can cut back on the almonds. This dough should be slightly sticky and it should spread exactly as in the pictures – that’s the benefit of the process pictures. Maybe there was a little bit too much flour in your dough and that’s why it didn’t spread. The baking powder also ensure a little rise and a little spread – it’s inevitable that happens when mixture has baking powder in it. Dividing the mixture into 4 gives traditional small Italian biscotti but probably not the type commonly seen outside of Italy. However, size is personal preference just remember to adjust the cooking time. I have updated the notes in the recipe regarding these points. Happy baking xx
If I make it with anise or amaretto do I leave out the vanilla? And how much anise or amaretto to add?
Thank you! Can’t wait to try them!
I have never tried that but I don’t think it would be a problem – it sounds like a delicious idea! Yes, you could leave out the vanilla or leave it in. In any case, you may need to add a a little extra flour to compensate for the added liquid…but only a little extra.
Hi Marcellina,
If I’m making half the recipe, should I still divide the mixture into 4 or should I only do 2??
Kim, I would only do two otherwise they might over bake.
Thanks for the quick reply, making 2 is what I thought.
I what could I use instead of honey these are for a gift, however 1 person has a honey allergy…
It’s such a small amount …you could substitute maple syrup, I think, quite successfully. Would that work for you?
We are a family of biscotti lovers with our coffee
I have made this biscotti 3 times already and it gets better every time
It is so simple and delicious . People ask me – did you really make it at home ?
Thank you for such a wonderful recipe
I’ll be cooking these again Yummo!
We crushed 3/4 of the almonds roughly after toasting, it worked really well
Great idea Catherine!
Ciao
I dont have scales, are you able to provide cup measurements?
Hi Vanessa! Yes! If you look under the “ingredients” in the recipe card you will see “metric-US customary”. Just click on US Customary for the measurements in cups. Hope that helps.
Fantastic! And thank you for replying. I have a batch of Anzac Biscuits baking right now but I also bought all the ingredients for your biscotti so I’ll try them out today. Grazie. ????
Ciao Marcellina
I made these this afternoon and they are beautiful . I used lemon zest. My dough spread quite a lot when baking and I was really worried they would be too flat but they came out well. Thanks for a great recipe. I wish I could send you a photo.
Hi Vanessa! I’d love to see a photo of your biscotti! Can you email the photo to me at marcellinaincucina(at)outlook(dot)com
These are fabulous! I had a BIG of almonds to dough ratio but I managed to put theme rolls together. I think I cut mine too big because I only have 48, but they came out fantastic! Thank you for this wonderful recipe. I can’t wait to share these!
Tina, the almond to dough ratio is a lot but that’s the beauty of them! So glad you enjoyed this recipe!
Hi Vanessa, I hope you enjoyed the Anzac Biscuits as much as we did!
I tried this recipe! It tasted good! The sweetness was right for my friends, but I prefer less sweet. I would reduce the amount of sugar next time I bake.
Hi Kanan! So glad you liked the biscotti! Yes, Italian sweets are just that – sweet but the good thing is you can adjust the sugar to your taste.
These biscuits are delicious. I changed lemon rind to orange rind. Have been very popular over Holiday period- always asked for recipe. Glad to have found your website ????
Hello Marcellina! I just found your blog and I’m absolutely impressed by the quality of the recipes you have here, including this biscotti recipe! Well done, I will try it out! I’m an Italian dad who has been living outside of Italy for almost 15 years now and I’ve recently decided to share all I know around Italian cuisine – especially from the South of Italy – on my website italianfoodboss.com and my YouTube channel youtube.com/italianfoodboss .
I’d be grateful if you’d wish to have a look!
Ciao ciao and congratulations again on what you have managed to build in a few short years!
Ciao Marcelina your biscotti are looking beautiful I make them too but, I will try your recipe.
Thank you for sharing.
Thank you Teresa! This recipe has been tested so many times that my family doesn’t want to eat any more biscotti for a while! But I’m very happy with the results. I hope you like them too xx
I’ve never tried to make biscotti at home but I so should try! Your recipe looks like the perfect one to start with 🙂
Sylvie, I have a couple of biscotti recipes that I really love. This one is for the very typical cantucci type but I also have some more buttery biscotti that are not as traditional. You should try them, they are so good!
These sound so delicious! I have never been successful with baking biscotti but with all your tips I feel I should definitely give them another go!
Let me know how you go, Robyn.
Vin santo for my cantuccini please 🙂 🙂 🙂 🙂
Perfection – biscotti with vin santo!
Love homemade biscotti with my morning coffee!
I am so excited to enjoy this recipe very soon – thank you for all the tips!
You’re welcome, Alexandra! xx