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 (180 grams) whole almonds I prefer almonds with skins on
- 2½ cup (300 grams) all purpose flour See Note 1
- 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 See Note 2
- 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 8-10 minutes. Allow to cool.1¼ cups (180 grams) whole almonds
- Leave the oven on. Line a large baking sheet or two smaller baking sheets with parchment paper.
- Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.2½ cup (300 grams) all purpose 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 4 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
- Use scales to measure the flour, or stir it to lighten and loosen, then spoon it into the measuring cups without packing.
- This recipe uses eggs that weigh at least 2 oz (58 grams), which is 24 ounces (700 grams) per dozen.
- This recipe is based on the US cup measurements. Use weights if you are in doubt. You may need a little less flour if you are using Australian cups. The other measurements will be fine.
- 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.
Just finished making these vegan today. The taste and texture is very good! Can’t wait to try them with Vin Santo! Thanks
Vin Santo is perfect with these!
Thank you. I can’t wait to make them. They look delicious. Merry Christmas to you and yours.:)
You’re welcome, Maria! Merry Christmas to you too.
This was my first time making these I was feeling very intimated but wow what a great recipe that even a beginner got these right. I could have used a tip on how to bake a 2nd time. Laying down or same way standing up. Mine turned out great, next time a small shot of some booze. This one is going into my desserts folder
That’s great, Dee! I’m glad to hear they worked out so well. I do state in the recipe to “arrange cut side up, onto lined baking sheets”. You can arrange the cantucci standing up if you prefer.
Thanks Marcellina just reviewed again, these continue to get rave reviews. I think I will be making a second batch before Christmas , thank you for a great recipe
Thank you, Dee! I’ve just made another batch too! I’m so glad that you love this recipe.
😋😋😋👍👍👍
I make these every year for Christmas. I love this recipe so delicious! I always drizzle a little chocolate on top for a little decoration to add to my cookie trays.
The drizzle of chocolate is a great idea, Ellie!
The finished biscotti are delicious, but I had the hardest time shaping the dough into logs. The dough kept falling apart with all the almonds rolling everywhere. I weighed all ingredients. Any tips or tricks to help keep the dough together during shaping?
Legiope, I’m glad you enjoyed the finished biscotti. I’m not sure how this could happen it you followed the recipe to the letter and weighed all the ingredients. I make this at least once per month, sometimes once per week, and have never had this issue. As you may see in the other comments, there are many who make the same recipe with no issues. The only think I can think of is where you live is creating an issue. Maybe it’s very dry and making the flour dry, therefore it would need extra moisture to come together. I will be creating a video that may help. Keep your eye out for it.
I’m not sure if this could be the reason Legiope’s dough is dry, but I’m wondering if it might be the difference between European style butter with a higher percentage of butterfat vs American butter that has a lower percentage of butter fat. I’ve made the Cantucci with both types of butter and I do prefer the European style butter and the resulting dough texture. I believe that slighter higher percentage of butter fat of the Euro butter improves the ease with which this dough comes together. It is definitely not a huge difference but it has been noticeable to me a couple of times. So maybe it could be that?
Thanks for your comment, Erin. I appreciate you taking the time to think about that. I actually don’t believe that is the case with these cantucci because the amount of butter in this recipe is quite low. Also I have tested this recipe with European butter and local butter with no difference. The problem is the amount of flour that is measured. If you’re not used to measuring flour correctly, scales are probably the best choice for good results.
As a former food editor, I’ve tested a lot of recipes over the years. This cantucci cookie recipe is precise and excellent, both in flavor and crispness.
I altered the vanilla to a 50:50 blend with almond extract, and used mandarin zest addeded directly to the sugar to infuse with great results.
Cassandra, I am so happy that you love these cantucci. This recipe was developed after much testing and retesting to create the perfect cantucci like the ones I ate in Italy. Your variation is lovely.
Extremely easy and delicious. Thank you for sharing
You’re welcome, Josephine. Thank you for taking time to comment – I really appreciate it.
I’ve made these biscotti a few times ,we love them! I’ve got a batch in the freezer right now, they are safer in there otherwise we’d be eating them all day!
Yes, we go through these very quickly too!
I made these delicious biscotti today and I used walnuts as I was out of almonds,anyway they were really delicious and so easy to make thankyou for the recipe
Walnuts are a great variation, Elda!
I have been wondering how to get my biscotti extra hard and YOU have given me the tools to get the perfect CRUNCH to my biscotti! They were perfect…I used a little less than 1/4 stick of butter in recipe. Thank you
That’s fantastic, Lin! This recipe has had a lot of testing to get it just right like the biscotti I ate in Italy so I’m really happy that it was perfect for you.
PS: Forgot to ask, how far in advance do you suggest freezing them. Thank you.
I want to make the biscotti in advance and freeze them. Rather than freezing the dough I was thinking of cooking the logs and either
(1) freezing them then cutting and doing the second bake after I have thawed them
or
2) freezing them after the second bake.
What would you suggest as the best option?
Thank you, Jan
Jan, freeze them after the second baking. Cantucci should be cut while still warm otherwise they’ll break more easily. Freeze them for up to one month. Thaw in the container that they’ve been frozen in – don’t open the lid. If by chance, the cantucci are a little soft (I doubt it but there’s always a chance), recrisp in a 300ºF (150ºC) oven for 5 minutes.
I added zest of half an orange and a ground anise pod and the flavor was excellent, about the same as the ones I bought in Siena. Maybe you should specify the size of eggs. I used large (and they weren’t the freshest so maybe not enough liquid). I moistened my hands and that was enough to get the dough to come together.
I found it too hard to cut evenly after the first bake because I couldn’t cut through the almonds without breaking them out of the cookie. Would it be wrong to chop them coarsely after toasting?
Thank you for your feedback, Paul. I’m glad you loved them!
I like to use eggs that weigh at least 2 oz (58 grams) that is 24 ounces (700 grams) per dozen eggs. I’ll add that into the notes of the recipe though I don’t think it should make a huge amount of difference. How the flour is measured will impact a recipe more. This is in the “Notes” section of the recipe.
Did you read my notes about cutting the biscotti? I’ve listed all my tips for cutting biscotti also in the “Notes” section of the recipe. Yes, the almonds can be chopped coarsely. I hope that all helps.
These are fantastic. Thanks Marcellina for your effort. The recipe instructions are also perfect with the ability to adjust the number of servings. Only one problem…these are addictive!
Haha, you sound like my daughter-in-law. She adores them! Actually, I’m thrilled. Thanks for letting me know!
Dear Marcellina, these are the best Cantucci I have tasted yet. My son-in-law loved the honey I added, what’s that sweet flavour in them he asked.
I have a question though, could I change the to chocolate flavoured Cantucci with Hazelnut while keeping the honey?
Any advice would be appreciated.
Thanks again
Hello Nina. I’m thrilled that you love these cantucci! It’s funny that you say that because I have been testing a chocolate version of this recipe. I haven’t got it quite ready yet but I am testing it with honey. I use cocoa powder to add the chocolate flavor. At the moment, I’m simply substituting a 3 or 4 tablespoons of cocoa powder for flour and working from there. You could try that. Using half brown sugar and half white sugar is a good change as well. Or you can wait until I publish my tested recipe. It’s up to you. Hope that helps!
I’m addicted. Thanks for this amazing recipe!
My apologies that you’re addicted! But I’m thrilled that you love them, Agathe!
True cantucci recipe. The flavor and texture is perfect.
Thank you, Joe.
Hi there! I have made this recipe a few times with great success. Can I make the dough, refrigerate over night and bake the next day?
Thanks Krista.
Ciao Krista! I’ve never done that but I can’t see why not. There is a little bit of baking powder in the recipe but most baking powder today is double activation. This means that it activates on contact with a liquid then activates again when in contact with heat so that shouldn’t be a problem. Next time I make them I’ll try it and add that notation to the recipe. I’d say go ahead, there shouldn’t be any problem with that.
Love this recipe! I have made it many times, by far my favorite biscotti . Thank you!
You’re welcome, Beth! Thank you for letting me know. I so happy that you love this recipe as much as we do.