Authentic Cantucci (Italian Almond Biscotti) recipe – a double baked easy dessert from Tuscany, enjoyed with coffee or sweet wine (Vin Santo). Also called ‘biscotti di Prato’ or cantuccini, this classic Italian biscotti recipe is usually enjoyed around the Holidays. Vegetarian. Kid-friendly.
Today we are going to prepare a delicious and beloved Italian dessert in my household, that is super easy to make. My boys love helping me shape them. Cantucci are especially easy to carry around when on vacation. My kids love to get the Dolciaria Falcone’s store-bought version when we head to the seaside in summer.
If you are a fan of Italian cuisine, definitely try my recipes for Italian Chocolate Hazelnut Cookies (Brutti ma Buoni) or Italian Bruschetta Caprese Sandwich. So, so good!
Behind the Bites
Cantucci (or cantuccini) , also known as biscotti di Prato, are traditional Italian almond cookies originating from the region of Tuscany. These twice-baked cookies have a distinctive, firm and extra crunchy texture. Because of their crispiness, Cantucci are often enjoyed by dipping them into Vin Santo, a sweet Italian dessert wine, which softens the cookies and enhances their flavor. Another way to serve them is as a dessert or a snack with coffee or even milk.
Ingredients and Substitutions
- Flour – a type 00 Italian flour or alternatively a finely milled white flour. However, if another type of flour is used you may need to add a bit less flour or more liquid to balance the dough.
- Almonds – unsalted, baked
- Eggs
- Sugar – I use brown sugar, but regular white sugar works too
- Butter – soft
- Baking powder
- Orange peel – fresh is best, as it gives wonderful aroma to the cantucci
- Orange juice – if needed to balance the dough
How to make Italian Cantucci?
1st: Bake the almonds in the oven if using raw almonds. Let cool down completely. In a bowl add everything but the flour, baking powder and baked almonds. Stir to combine well.
2nd: Next, add the flour and baking powder. Sprinkle in the almonds and knead a soft dough. Divide the dough in 3 equal parts and shape logs. Press lightly on the top to even them out.
3rd: Bake in preheated oven until slightly golden. Immediately cut slightly lengthwise and arrange onto the same baking sheet. Bake for another 5-10 minutes or until golden on top. Let cool and serve.
NOTE: Personally, I prefer to cut the cantucci logs while still hot to minimize breakage. Usually almonds are the ones causing breakage while cutting. So, if you want cut the amount of almonds in the dough by half. Also, use a very sharp bread knife and always cut slightly lengthwise.
Cantucci/cantuccini vs biscotti:
Cantuccini are the smaller, more refined version of cantucci, traditional Tuscan almond cookies that are twice-baked and often paired with Vin Santo – a type of sweet wine. In contrast, biscotti is a general term meaning “twice-baked,” used for a variety of crunchy cookies in Italy. Outside Italy, the term ‘biscotti’ usually refers to a broader category of cookies similar to cantuccini but with different flavors and ingredients. In essence, all cantuccini are biscotti, but not all biscotti are cantuccini.
How to store Cantucci (Almond Biscotti)?
Cantucci can be enjoyed immediately (after cooling down) or in several weeks after baking. I always keep my biscotti in either a cookie tin box (like these for Danish cookies) or a large glass jar that closes well. These cantucci can be preserved for up to 3 weeks, however I doubt that they would last that long – they are too good!
Authentic Cantucci (Italian Almond Biscotti)
Equipment
- 1 cutting board and knife
Ingredients
- 2 large eggs
- 60 g soft butter, melted
- 140 g brown sugar
- 120 g raw whole almonds, not peeled
- 350 g white flour, type 00
- 1 tbsp. baking powder
- 1-3 tbsp. fresh orange juice, if needed
- zest of one organic orange
Instructions
- Place raw almonds into baking tray and bake in preheated oven for about 15 minutes or until almost fully baked. Remove from oven and let cool down.
- In the meantime, in a large mixing bowl add eggs, orange zest, melted butter and sugar. Mix well to dissolve sugar in butter.
- Next, add flour and baking powder to the bowl. Additionally, pour in the baked almonds. Mix to reach a soft, non-stick dough. If the dough is too try (if another type of flour is used) add a few tbsp. of orange juice to soften it.
- Then, divide the dough into 3 equal parts. Roll out each into a log (or stick) and place with space in between onto baking paper.
- Gently press the top of each log to slightly flatten them, ensuring they bake evenly. Bake in preheated oven (200C/400F) for about 20-30 minutes or until slightly golden.
- Next, while cantucci logs are still hot slice diagonally with a sharp knife into smaller pieces.
- Arrange again onto baking paper and bake for another 3-5 minutes until crispy golden.
- Let cool completely and store in air-tight container (up to 2 weeks).
Notes
- large eggs can be substituted with medium to smaller eggs, however you will need to adjust quantities of flour vs butter – or to add fresh orange juice if the dough is too try.Â
- orange zest can be replaced with lemon zest, however do not recommend adding lemon juice to the dough. Better use water if you have to adjust the ratios.Â
- white unbleached type 00 Italian flour can be replaced with all purpose flour, however you may need to add less flour to the dough, or add orange juice to make a soft, non-stick dough.Â
Nutrition
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Lovely recipe
Dough was way too wet. Had to put alot more flour so I could roll them. Otherwise they are in oven now! Can you please convert measurements to cups and spoonfuls? Batter way to wet. Had to use at least three more cups of flour first rolling.
Hello Elaine, apologies for the inconvenience. I’ll look into how this can be improved. Hope you still get to enjoy a delicious cantucci!