These authentic Italian Cantucci are one of my favorite biscotti recipes to bake and enjoy. They’re crisp, crunchy, filled with almonds, and best served with a hot cup of coffee or a glass of dessert wine.
Italian desserts are often at the top of my favorites list, and this recipe for Cantucci or Cantuccini is one of the best Italian cookies I know how to make.
The history of cantucci goes waaay back, all the way to Ancient Rome. Some version of biscotti as a hard, crunchy biscuit was made in those times as an easily portable, non-perishable snack.
The modern version of cantucci was popularized in Prato, Tuscany during the Renaissance. This original recipe was also designed for portability, given to soldiers as rations. For this reason, it didn’t contain any fat or eggs.
Nowadays, the recipe for cantucci has evolved into what you may recognize as a small version of an almond biscotti. My recipe does include eggs as well as oil to improve the overall texture and flavor of the cookies, and it’s completely delicious!
Want to try more amazing Italian desserts? Check out my recipes for Italian Rainbow Cookies, Classic Italian Butter Cookies, and Tiramisu next!
So what’s the difference between cantucci and biscotti?
It’s confusing, right? Well, there really isn’t a difference between biscotti and cantucci. It’s just two words for the same thing!
The difference is mostly a linguistic one. In italian, the word biscotti is used to describe most types of cookies or biscuits, not just the dry, crunchy oval ones.
So cantucci (or cantuccini, or cantucci di Prato, or biscotti di Prato) is used to describe this specific biscotti, studded with almonds and flavored with orange or lemon zest.
Cantucci Recipe Highlights
- Classic Italian Recipe – I’ve already told you how far back this recipe goes in Italian history, but you should also know that cantucci biscotti are popular all over Italy and around the world! To be the most authentic, these firm, crunchy cookies are best enjoyed with a cappuccino or dunked into vin santo (Italian sweet dessert wine) to soften them.
- Step by Step Instructions – Making biscotti is not unlike making other types of cookies, but there are some key differences, mainly the fact that we’ll be baking the cookies two times. Don’t worry, it’s easy, and I’ll show you exactly how to do it!
- Rich Flavor, But Not Too Sweet – Nutty almonds, zesty orange, and vanilla give these cookies the best flavor.
Ingredients For Cantucci
Here’s what you need to make these amazing, traditional Italian cookies:
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: Use all-purpose flour to give the cookies a sturdy structure.
- Sugar: Granulated sugar adds the perfect amount of sweetness.
- Almonds: I like to use whole almonds in this recipe, but sliced or chopped nuts work too if you prefer a different texture.
- Eggs: Let your eggs sit out until they’re at room temperature before mixing up the dough.
- Oil: Vegetable oil or canola oil adds moisture and richness.
- Orange Zest: Use the zest from half an orange. You can also use lemon zest.
- Baking Powder and Baking Soda: Not all biscotti recipes include this, but I think that it gives the cantucci a slightly lighter, airier texture.
- Vanilla Extract: I suggest a good quality pure vanilla extract for baking. The better the vanilla, the better your baked goods will turn out.
How To Make Recipe
Tip!
The biscotti will be impossible to slice after the first bake unless you let the loaves cool down almost all the way. They should be still warm but firm enough to handle.
Recipe Tips
- Bake on the Bottom Rack: Since these cookies spend a bit of time in the oven, this helps to avoid the tops getting too dark.
- Use a Serrated Knife: It’s important that you have a sharp knife to cut through the almonds, and a serrated knife is perfect for slicing the logs without squishing them.
- Adjust the Thickness: For delicate cantucci, slice the dough logs into thinner slices before the 2nd bake. They’ll be done more quickly, so check on them after 5-10 minutes.
- For Extra Flavor, toast the almonds before adding them to the dough. You can also mix in up to a teaspoon of anise extract.
- Other Mix Ins: Use this recipe as a base to create all types of flavors. Try stirring in cranberries, dried cherries, or dark chocolate chips next time.
Storing Tips
- Cool Completely – This is a must, as any heat left in the cookies will turn into moisture, which will cause the cantucci to get soft in storage.
- To Store – While these cookies can stay for up to 2 weeks, they’ll be best if eaten within a few days. Store them in an airtight container at room temperature.
- To Freeze – Keep in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Recipe FAQs
Can I make cantucci with other types of nuts?
Absolutely! Try including pistachios, walnuts, hazelnuts, or pecans. As with the almonds, you can stir the nuts into the dough whole, or chop them first for a finer texture.
Why two different temperatures for baking biscotti?
The key to a successful biscotti or cantucci is to dry them out properly without overcooking or browning them too much. Using the oven at a moderate temperature, and then at an even lower temperature for the 2nd bake is how we accomplish this!
Can I double the recipe or make these larger?
Yes, feel free to double or even triple this recipe for cantucci. If you want to make longer cookies, like the biscotti you might see in coffee shops, form the dough into one or two logs that are at least 3 inches wide.
More Classic Cookie Recipes
All Cookies →
Enjoy these classic Italian Cantucci! They make wonderful gifts for the holiday season too, so be sure to Pin them for later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cantucci Biscotti
Recipe Video
Equipment
Ingredients
- 5 tablespoons (70 g) unsalted butter melted
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) pure vanilla extract
- Grated zest of half a lemon or orange
- 2 ¾ cups (340 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups (175 g) raw almonds
Instructions
- Preheat the oven to 350°F (180°C or 160°C if using a fan oven), and line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine melted butter with sugar, eggs, vanilla, and lemon or orange zest. Whisk well to combine.
- Add flour, baking soda, baking powder, and salt. Use a spatula and mix until you get a dough with no streaks of dry flour.
- Add almonds, and use your hands to knead them in and distribute them.
- Divide the dough into four equal portions (each about 200 g) for smaller cookies or into two portions for larger biscotti, roll each into a 9-inch log, and place on a cookie sheet at least 4 inches apart. If almonds pop out, just press them back in.
- Bake in the preheated oven for 25 minutes until gold and a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes, until they are still warm but firm enough to handle.
- Remove from the oven, and reduce the oven temperature to 300°F (150°C).
- Slice the biscotti loaves on the bias about 1” thick, then return to the baking sheet cut side up and bake for 15-20 minutes, turning once halfway through. Allow to cool completely.
Notes:
- Use a Serrated Knife: It’s important that you have a sharp knife to cut through the almonds, and a serrated knife is perfect for slicing the logs without squishing them.
- Adjust the Thickness: For delicate cantucci, slice the dough logs into thinner slices before the 2nd bake. They’ll be done more quickly, so check on them after 5-10 minutes.
- For Extra Flavor, toast the almonds before adding them to the dough. You can also mix in up to a teaspoon of anise extract.
- Other Mix-Ins: Use this recipe as a base to create all types of flavors. Try stirring in cranberries or chocolate chips next time.
- Storage: Cool completely before storing, Keep in an airtight container at room temperature for 1 week, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Ada says
I made this cookies and they turn out wonderful I added some chocolate chip they are delicious thank you so much for the recipe
Little Sunny Kitchen says
I haven’t tried adding chocolate chips yet – that sounds amazing though! Enjoy.
chhaya says
can i make without egg’s
Little Sunny Kitchen says
Hello! I wasn’t successful trying to make these without eggs. The eggs help to bind all of the ingredients together. That said, you could try adding an egg replacer, or increasing the amount of liquid in the dough.