Jump to Recipe
by Elena Tomasion May 2, 2015 (updated Dec 13, 2023)
Ever tried homemade Cantucci? These crunchy Italian almond biscotti are easy to customize and great for gifting and cookie trays—always a hit!
Make them ahead and store them in a closed container; they stay fresh for weeks!
Cantucci, also known as Biscotti di Prato, are some of Italy’s best-known cookies. Each family has its own recipe, passed down through generations.
These cookies are made with simple ingredients and are double-baked. First, you bake them as logs, then you slice and bake them again until golden brown and crispy.
Traditionally, cantucci are dipped in Vin Santo, a sweet dessert wine. But they’re just as delicious when enjoyed with your favorite drink, like coffee, tea, or even homemade hot chocolate.
Table of contents
Cantucci vs. biscotti
While many non-Italians use the term “biscotti” to describe those long, crisp, twice-baked treats, in Italy, the word actually refers to all cookies in general! Cantucci, baci di dama, brutti ma buoni, savoiardi—they’re all biscotti.
Did you know? The word “biscotti” is actually plural! You can have one biscotto or many biscotti!
Why you’ll love cantucci
- Easy to customize:replace almonds with hazelnuts or pistachios,add chopped dried fruit,or sprinkle in some chocolate chips.
- Perfect homemade gifts:their long shelf life makes them ideal for gifting.
- Beginner-friendly:with a straightforward recipe and readily available ingredients, anyone can create these delicious Tuscan cookies.
- Make-ahead convenience:prepare them in advance and store them in an airtight container.This way,you’ll always have a delicious treat on hand.
Ingredients & substitutions
Here are some helpful notes about the key ingredients for Italian almond biscotti:
- Flour: all-purpose flour works best, but you can substitute pastry, plain, or even gluten-free flour with a 1:1 ratio.
- Sugar: granulated or caster sugar create the perfect texture. I’ve also experimented with a combination of granulated sugar and honey, achieving equally delicious results! I don’t recommend reducing the sugar, as the cookies are already subtly sweet.
- Eggs: use eggs at room temperature. Large eggs are ideal, but medium ones work too. If you’re short on time, simply place them in a bowl of warm water for about 10 minutes.
- Flavorings: feel free to replace vanilla extract with almond extract or use grated lemon zest instead of orange zest.Choose organic,unwaxed citrus.
- Almonds: raw, unpeeled, whole almonds. However, if you’re not a fan, pistachios, hazelnuts, pecans, or walnuts are excellent alternatives.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make Italian almond biscotti
- Prepare the dough: mix all the dough ingredients until well combined. Then, knead in the almonds until evenly dispersed.
- Shape the logs: divide the dough into 2 equal portions. Shape each portion into a log, aiming for a length of roughly 30 cm (12 inches) and a diameter of 5 cm (2 inches).
- 1st bake: transfer the logs onto a baking sheet, leaving enough space between them, and bake for 30 minutes.
- Slice and 2nd bake: let the logs cool slightly for 10 minutes, then, using a sharp serrated knife, slice them diagonally into pieces about 1.5 cm (1/2 inch) thick. Bake the slices for 10-15 minutes, until they are dry and crisp.
While this recipe is easy to make, it always helps to watch a quick video.You can find it before the recipe card.
Recipe variations
Feel free to experiment with endless combinations.
- Mix-ins: add up to 1 cup of your favorite ingredients like dried fruits (cranberries, cherries, apricots, or figs), nuts (hazelnuts, walnuts, pecans, or pistachios), or chocolate chips. For a festive twist,try my cranberry orange biscotti recipe!
- Spices: incorporate a dash of warming spices like cinnamon or nutmeg.
- Chocolate twist: swap ¼ cup of flour with unsweetened cocoa powder for a chocolatey flavor.
- Make it gluten-free: use a 1-1 gluten-free baking flour instead of regular flour.
- Chocolate coating: dip the end of your biscotti in melted chocolate and sprinkle with chopped nuts. Refrigerate for 10 minutes to set the chocolate.
- Drizzle melted white or dark chocolate over the cooled biscotti.
Tips for success
- Use ingredients at room temperature for even mixing.
- Measure the flour correctly with a scale or with the spoon and level method.
- The dough will be slightly sticky, but avoid adding too much extra flour. Use damp hands to help you shape the logs.
- Leave space between the logs on the baking sheet,as they will spread.
- Bake the logs to your desired crunchiness.For less crunchy cantucci,bake them for a couple of minutes less during the second bake.
- Let the baked logs cool for at least 10 minutes before slicing.
- Use a serrated knife with a sawing motion for smooth and even slices.
Storage & freezing instructions
Storage: store your biscotti properly to maintain their delicious crunch for a couple of weeks. You can use a tin boxlined with baking paper, aglass jar that has an airtight lid,or an airtight container. Don’t store cantucci in plastic bags to prevent softening.
Freezing: you can freeze the cookies for up to 3 months. Let them thaw at room temperature before enjoying them.
Frequently Asked Questions
What’s the difference between cantucci and cantuccini?
Both names refer to the same delicious cookies! Cantucci are the classic, regular-sized biscotti, while cantuccini are smaller versions.
Why did my biscotti crumble when I cut them?
To avoid crumbling, let the logs cool for 10 minutes after baking, then slice them using a serrated knife with a gentle sawing motion.
Are cantucci supposed to be hard?
Yes, cantucci are meant to be dry and crisp, which makes them perfect for dunking in warm beverages or sweet wine.
Can I skip the second bake?
While the second bake is what makes them crunchy, it’s not mandatory. If you prefer softer biscotti, simply stop after the first bake and let them cool completely. However, be mindful that they will soften further as they sit.
Watch how to make cantucci
More Italian dessert recipes
- Apple Cake without Butter or Oil
- Rustic Apple Cake
- Classic Sponge Cake
- Chocolate Italian Sponge Cake Recipe
Have you tried these crunchy Italian biscotti yet?Share your feedback, variations, or any questions you have in the comments below. We’re here to help!
Print Recipe Pin Recipe
How To Make It: Easy Cantucci Recipe (Almond Biscotti)
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Servings: 30 cookies
(5 stars) 93 ratings
Homemade cantucci are easy to make, requiring no butter or oil, and are twice-baked for a satisfyingly crisp texture. While these almond biscotti are popular as a holiday treat, they are the perfect choice for any occasion. Enjoy them as a sweet snack, an afternoon pick-me-up, or even as a delightful dessert.
Ingredients
- 2 cups+1 tablespoon (250 g) all-purpose flour sifted
- 1 cup minus 1 tablespoon (185 g) granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- 4.4 oz (125 g) raw unpeeled almonds
Instructions
Preheat the oven to 356°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Prepare the dough
In a large bowl, combine the flour, sugar, and baking powder.
Add the eggs, orange zest, and vanilla extract, and knead until all the ingredients are well blended.
Transfer the dough onto a lightly floured surface and knead until you have a slightly sticky, smooth dough.
Add the almonds and knead again until they are evenly distributed.
Shape the logs
Divide the dough into two equal portions. Shape each portion into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.
Wet your hands; it will be easier to shape the dough.
1st bake
Place the logs on the prepared baking sheet. Make sure there is enough room between each log.
Bake for 30 minutes, or until firm and golden brown.
Slice and 2nd bake
Remove the logs from the oven and let them cool slightly for 10 minutes. Then, using a sharp, serrated knife, cut diagonally into slices about ½ inch (1.5 cm) thick.
Put the cookies back on the baking sheet and bake them for an additional 10-15 minutes, until they are dry and crisp.
Remove the cantucci from the oven and let them cool on a wire rack before enjoying or storing them.
Notes
- Flour: all-purpose flour works best, but you can substitute pastry, plain, or even gluten-free flour with a 1:1 ratio.
- Sugar:granulated or caster sugar.If you want to use sugar and honey: 3/4 cup + 1 tablespoon (165 grams) sugar + 1 tablespoon honey.
- Eggs: use eggs at room temperature. Large eggs are ideal, but medium ones work too.
- Almonds: raw, unpeeled, whole almonds.
- Storage: Store your biscotti in a tin box lined with baking paper, a glass jar that has an airtight lid, or an airtight container. They will last for a couple of weeks.
- Freezing: you can freeze the cookies for up to 3 months. Let them thaw at room temperature before enjoying them.
Nutrition
Serving: 1 cookie, Calories: 79 kcal, Carbohydrates: 13 g, Protein: 2 g, Fat: 2 g, Cholesterol: 12 mg, Sodium: 5 mg, Fiber: 1 g, Sugar: 6 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Cookies
Cuisine: Italian
Diet: Low Lactose
Christmas Dairy-Free Desserts Diet Recipes Seasons Vegetarian Winter
originally published on May 2, 2015 (last updated Dec 13, 2023)
130 comments Leave a comment »
« Previous Post Healthy Mexican Baked Sweet Potatoes
Next Post » Green Spirulina Smoothie Bowl
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
130 comments on “Cantucci (Italian Almond Biscotti)”
-
Sav — Reply
Easy to follow recipe with a fantastic result. I made mine with fig, walnut and orange zest. Delish!
Thank you!
-
Terry Schlender — Reply
I first had these delicious delights while visiting an agriturismo in San Gimignano. They were served sith glasses of Vin Santo. Such a delight. I’ve made the recipe many times but was never able to get them as crispy as those in Italy. I’ve discovered that by adding one step accomplished the result… after the 2nd bake stand them on their sides and let them in the oven while it cool. This makes them very crispy and perfect for dunking in any holiday libation! Thanks for the recipe!
-
Elena Tomasi — Reply
Thank you for the tip, Terry! :)
-
-
Sue — Reply
Thank you for your recipe. I made them today and they turned perfectly!
-
Elena Tomasi — Reply
You’re very welcome! I’m thrilled to hear that! :)
-
-
Linda pincombe — Reply
I made these today as a sure for my hubby as he likes these biscuits, came out super i hope he likes them
-
Lesley Hill — Reply
Have made these a few times now (with vanilla and orange zest as per the recipe) and they’re so tasty! Have made them with wheat flour and Freee gluten-free flour (which I prefer as they’re still crunchy but not as hard as the regular flour). A big hit at family picnics (especially with the celiac sufferer) and with visiting friends. I recently made them for some guests from South Korea and they’ve asked me to make more before they leave London. They say they’re as delicious as the expensive Italian ones they buy from speciality shops back home! Thank you. Just off to make another batch.
-
Elena Tomasi — Reply
I’m delighted you and your guests loved the cookies, Lesley! Enjoy making your next batch!
-
-
Aileen — Reply
Thank you for this easy recipe! I just made a half batch and am sooo thrilled!!! I had never tried to make cantucci before! They came out perfect and taste exactly like the real italian ones! I already ate one too many They are absolutely addicting and not too sweet..exactly as they should be! Thanks again for the wonderful recipe!
-
Elena Tomasi — Reply
Thank you for the feedback, Aileen! So glad you loved them! :)
-
-
Charlie Charlton — Reply
Great recipe. I made a few changes to mine, used lime zest as I didn’t have an orange. Divided into 3 and made 3 types with 40g Almond, 40 Pecans, 40g Dark chocolate chips
-
Elena Tomasi — Reply
Thank you so much for sharing the pictures with me! They looks amazing!
I will try the dark chocolate chips version next time! :)
-
-
Scott — Reply
I used Almond Extract instead of Vanilla Extract for that extra boost of Almond. I used zest from 2 medium Oranges for extra citrus notes.
Watch timing of first bake. I only needed 20 minutes for first bake, 5 minutes cooling and 8 minutes on second bake.
Great easy recipe. Will be sharing this one.
-
Elena Tomasi — Reply
Thank you for the feedback, Scott!
-
Bucky Catt — Reply
I found a sheet of dried apricot puree at my local international market, diced that up and added to the almonds. Love this.
-
-
Dougie Barr — Reply
Loved your recipe. For the first time ever I have cooked something that bears some relation to the picture in the cookbook. Thank you so much. I’ve just subscribed.
Cheers
Dougie-
Elena Tomasi — Reply
So glad to hear that, Dougie! Thank you for subscribing! :)
-
-
Sophia — Reply
These came out amazing. I was skeptical at first when the dough seemed dry but you work it all in and POOF it comes together. Delicious recipe.. this is a keeper.
-
Chenée — Reply
Love these biscotti! The orange zest added so much flavor and they were so easy to make!
-
Moop Brown — Reply
I don’t think I’ve ever made these cookies before but this recipe has me excited to try. Thanks for sharing!
-
Liz — Reply
I have never tried these cookies before! They look delicious, and seem pretty simple to make. Will have to give these a try!
-
veenaazmanov — Reply
Looks so easy to make. One of my favorite snack box option. Thanks for such a lovely recipe.
-
susan | the wimpy vegetarian — Reply
Biscotti is such a favorite in our house, and makes such great gifts too. Thanks for this great idea and recipe!
Leave a comment »
