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.
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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
- ⅓ 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.
