Crunchy, fragrant, and packed with real almond flavour, these Cantucci bring serious satisfaction in every single dunk!
For today’s Regional Italian recipe, I want to take you back to Tuscany. After sharing two savoury dishes from this beautiful region (Pollo alla Cacciatora and Tuscan Cabbage Soup), I thought it was time to move on to Cantucci, also known as Biscotti di Prato.
The term biscotto, with biscotti as the plural, literally means “twice cooked or baked.” It refers to the method used for these biscuits, which are baked twice, as you will see in the recipe below.
Over time, though, biscotto has come to mean “cookie” in Italian, so even biscuits baked only once fall under the same name. The true twice-cooked biscuits are what we call Cantucci. Easy, right?
Whatever you call them, these biscuits are delicious. They are among my all-time favourites because I have always enjoyed crunchy biscuits. They are filled with almonds and traditionally served with a sweet wine called Vin Santo. You dip them briefly into the wine so they soften and take on a gentle sweetness.
If Vin Santo is difficult to find, Muscat is a good alternative. Try them after dinner and let me know. Enjoy!
Why Cantucci Belong in Your Biscuit Tin
- Use simple pantry ingredients, making the recipe feel approachable even on a busy day.
- Slice neatly while warm, giving tidy pieces that look great in jars, tins, or on a dessert spread.
- Stay fresh for weeks, giving you a reliable biscuit to reach for whenever you fancy something crisp.
Key Ingredients for Homemade Cantucci
Flour
A plain flour with moderate protein keeps the crumb crisp without turning tough, which suits the dry texture expected from traditional Cantucci.
Almonds
Give the biscuits their signature bite and a warm, nutty taste that deepens once toasted. Whole almonds with the skin on look rustic and hold their shape during slicing, and choosing fresh nuts with a clean aroma makes a noticeable difference in the final flavour.
Butter
Adds richness and helps balance the dry texture without making the biscuits soft. Softened butter mixes easily into the whisked egg and sugar mixture.
Find the complete list with measurements in the recipe card below.
How to Make Cantucci
Step 1: Toast the almonds by placing them on a baking sheet and baking them in a preheated oven at 190°C – 375°F for 3 to 4 minutes. Remove them from the oven and let them cool completely.
Step 2: Put the 3 eggs and sugar in the bowl of a mixer fitted with a whisk attachment and whisk until pale and fluffy. Add the melted butter and mix to combine.
Step 3: Mix the baking powder into the flour, sift it into the egg mixture, and whisk until fully incorporated. Add the vanilla and toasted almonds.
Step 4: Transfer the dough onto a floured surface, knead briefly, and shape it into a ball.
Step 5: Divide the dough into 2 balls (or 3 for smaller Cantucci) and roll each into a 30 cm – 12 inch strip. Keep them thin (about 3 cm – 1.2 inches) as they will expand during baking. Place them on a baking tray lined with baking paper and brush with the remaining beaten egg (or milk, or a mix of both).
Step 6: Bake in a preheated oven at 190°C – 375°F for about 20 minutes. Remove from the oven and let the logs cool for a few minutes. Slice them diagonally into 1 to 1.5 cm – 0.4 to 0.6 inch pieces using a sharp knife.
Step 7: Arrange the sliced cookies on a baking sheet lined with baking paper and bake again in a preheated oven at 170°C – 340°F for 10 to 15 minutes.
Step 8: Let the Cantucci cool down completely before serving or storing.
Frequently Asked Questions
Toasting the almonds brings out more flavour, but you can use them untoasted if you prefer a milder result. The texture of the biscuit stays the same.
No. Almonds with the skin on are traditional for Cantucci and add extra character once baked.
Yes. Divide the dough into three logs instead of two. Keep an eye on the first bake, as smaller logs may brown a little faster.
Cantucci take well to simple add-ins such as citrus zest, pistachios, hazelnuts, or a small amount of dried fruit. Keep the total weight close to the almond quantity so the dough holds together and bakes evenly.
Yes. Light olive oil can replace some or all of the butter in Cantucci. The crumb turns slightly lighter, and the biscuits stay firm after the second bake.
Extra Help from the Kitchen
Let the Logs Rest on the Tray for a Minute – Leave the logs on the baking tray for 1 minute after the first bake. This slight rest makes the surface easier to slice without tearing.
Wipe the Knife Between Cuts – Clean and dry your knife after every few slices to keep the biscuit edges neat and prevent crumbs from dragging through the dough.
Cool on a Rack After the Second Bake – Transfer the finished Cantucci to a wire rack so air circulates underneath. This prevents steam from softening the underside as they cool.
Flour Your Hands Lightly for Shaping – Dust your palms with a small amount of flour before rolling the logs. This helps keep the surface smooth without adding extra flour to the dough.
Use Baking Paper with a Bit of Overhang – Leave a slight overhang on the long sides of the baking paper. This makes lifting the logs easier after the first bake, especially when transferring for slicing.
Variations and Twists
Cranberry and Pistachio Cantucci – Mix dried cranberries and pistachios into the dough after adding the almonds. The fruit adds gentle sweetness while the pistachios give extra texture.
Chocolate-Chip Cantucci – Fold dark chocolate chips or small chocolate pieces into the dough before shaping the logs. The chocolate melts slightly during baking and creates soft pockets inside the crisp biscuit.
Citrus-Zest and Almond Cantucci – Add finely grated lemon or orange zest to the dough when you incorporate the almonds. The zest brings a brighter aroma that works well with the toasted nuts.
Mixed Nuts and Seeds Cantucci – Replace part of the almonds with a mix of hazelnuts, pine nuts, pistachios, or seeds. The combination adds varied texture without changing the structure of the dough.
Half-Butter, Half-Olive Oil or Olive Oil-Only Cantucci – Substitute some or all of the butter with light olive oil during mixing. The oil gives a slightly lighter crumb while keeping the biscuit firm after the second bake.
Storage and Shelf Life
Store Cantucci in an airtight container at room temperature once they have cooled. In most kitchens, they keep their crunch for up to 2 weeks, and if stored carefully in a dry spot, they may stay firm for about 1 month.
For longer storage, freeze the cooled biscuits in well-sealed freezer bags or containers. Cantucci keep well in the freezer for 2 to 3 months. Thaw at room temperature. If the biscuits lose some of their crisp texture, place them in a 170°C – 340°F oven for a few minutes to bring them back.
Avoid refrigerating, as humidity tends to soften biscotti rather than help them keep their crunch.
More Homemade Treats from My Kitchen
Cantucci Recipe
Crunchy, fragrant, and packed with real almond flavour, these Cantucci bring serious satisfaction in every single dunk!
Ingredients
- 500 g – 4 cups flour
- 300 g – 10.5 oz sugar
- 150 g – 5.25 oz butter – melted
- 300 g – 10.5 oz almonds – with the skin on
- 3 eggs + 1 egg for brushing
- 1 sachet vanillina OR 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
-
Toast the almonds by placing them on a baking sheet and baking them in a preheated oven at 190°C – 375°F for 3 to 4 minutes. Remove them from the oven and let them cool completely.
-
Put the 3 eggs and sugar in the bowl of a mixer fitted with a whisk attachment and whisk until pale and fluffy. Add the melted butter and mix to combine.
-
Mix the baking powder into the flour, sift it into the egg mixture, and whisk until fully incorporated. Add the vanilla and toasted almonds.
-
Transfer the dough onto a floured surface, knead briefly, and shape it into a ball.
-
Divide the dough into 2 balls (or 3 for smaller Cantucci) and roll each into a 30 cm – 12 inch strip. Keep them thin (about 3 cm – 1.2 inches) as they will expand during baking. Place them on a baking tray lined with baking paper and brush with the remaining beaten egg (or milk, or a mix of both).
-
Bake in a preheated oven at 190°C – 375°F for about 20 minutes. Remove from the oven and let the logs cool for a few minutes. Slice them diagonally into 1 to 1.5 cm – 0.4 to 0.6 inch pieces using a sharp knife.
-
Arrange the sliced cookies on a baking sheet lined with baking paper and bake again in a preheated oven at 170°C – 340°F for 10 to 15 minutes.
-
Let the Cantucci cool down completely before serving or storing.
Tried to make with gluten-free flour. Didn’t work. Be warned those who might try this at home too. 🙁
Made these today – delicious. One thing, it wasn’t obvious after the first cook what consistency they should have, mine were a little soggy in the middle but then crispened up on the second bake. I think maybe they needed an extra 5 minutes. Also the recipe forgets to explain when to add the vanilla so I added it when I added the almonds.
Delicious biscuits though!
Hi Lee! You are right!!! Had not noticed that! I added the vanilla bit… it goes in with the almonds, so you guessed right! :-))) THANKS for letting me know! :-)))
It is ok if they were a bit soggy after the first cook. They are meant to be like that… it makes it easier to cut them. If they were more cooked, they may crumble. I have seen yours and they look spot on! I am very happy you liked them! 🙂
This may be one of my favorites, I like biscotti so much…and if it has almonds…better than ever…!!!
I really enjoyed these cookies. This was my second attempt at biscotti and they turned out so good even my son liked them.
Interesting! 🙂 I love biscotti and I love this recipe with the chunky almonds and I am sure it will be a hit in my house! Thanks for sharing this recipe, Manu! 🙂 I have a giveaway going on… Hope you’ll enter! 🙂
Thank you for clarifying, it drives me nuts when I hear biscotti (and panini) used in the singular… I know it is not a fault, God only knows what I pronounces wrong in a foreign language, but it just annoys me. So let’s spread the word. I just got back from Tuscany, so it is nice to see these as a reminder. Great job.
Thank you for this Cantucci recipe. I can’t wait to make it.
Allen.
I love biscotti with coffee hehe or am I weird I like it with Ice-cream too hehe 🙂 but then i guess I like everything with ice-cream ~ I didn’t know there was another name for biscotti 😀 Thanks for sharing and congrats for making Top 9 on Foodbuzz!
You did it again! Congratulations on being at Top 9 today. Scrumptious recipe with gorgeous picture…. Bookmarked!
Gorgeous little cookies, Manu. I love how stuffed full of almonds they are – and wonderful photos! Now I know my biscotti from my cantucci 🙂
These are such a joy to make and I keep coming back to almond biscotti even though I’ve tried making other variations. With such simple ingredients you always get such a lovely crunchy biscotti perfect with coffee. Thanks for the reminder…I will need to make a batch again soon.
My husband love biscotti.I know he would love this. I had one questions…what is the difference between Vanillina and Vanilla Extract? I have seen Vanillina in the grocery store but everything on the packet is written in Italian 🙂
Hi Asiya! Vanillina is a powder that tastes like vanilla (so I guess the fact that it is a powder that looks like icing sugar is the main difference)… but you don’t really have to buy it to make these… vanilla extract works just as well!! 🙂
Looks yummy! I didn’t know of these, thanks for the introduction 🙂
Beautifully done! What a wonderful way to end a meal…a wine soaked biscotto!
Cantucci e vin santo sono uno dei mie dessert preferiti! I have to learn how to make these!
I had lost my Abruzzo version of cantuccini and am stuck with at kilo of almonds in search of a recipe and then foodblogs pointed this out. Looks like about what I had been told by an expert. Thanks. Beautiful photos.
j
I love it that you paired it with Vin Santo instead of an espresso. What a wonderful little cookie. Our neighbour gives us two kinds of Cantucci every year for Christmas. I just love it.
Beautiful biscotti. You make it look so easy!
Yet another of your recipes bookmarked! Thanks so much for sharing this one – I have been looking for a cantucci recipe for ages and now I have the perfect excuse to send hubby to the Italian specialty store for Vin Santo! 🙂
Your blog is simply wonderful – great pictures, clear instructions, inspiring recipes.
I love biscoti. Yours looks great. It’s such a lovely treat to have after an Italian dinner.
Now you are definitely a woman after my heart! I love dipping biscotti’s in sweet wine!!!! AND almond biscottis are my favorite! So do you thing I’m sitting here drooling right now? 🙂 Bookmarked!
ah…cantucci dunked in vin santo is my favorite way to end a meal in Tuscany.
Lovely! Biscotti (really, cantucci, as you point out) are one of my favorite desserts ever. I’ve only been blogging for a little over a year and I’ve already posted three types of biscotti 🙂 The simple but delicious almond variety are one of my favorites!
The meaning of biscoti realy got confused over time. I hadnt known that. I am a biscotti fan, by the way. 😉
Fantastic shots! realy looks great.
thx for sharing and I wish u a nice weekend. =)