I’m sharing my version of authentic Cantucci, classic Italian almond biscotti twice-baked until perfectly crunchy. These are ideal for dipping in espresso or sweet dessert wine, and they stay crisp in an airtight container for days.
Why You’ll Love This Recipe
I love how simple this recipe is: rustic dough studded with toasted almonds, scented with lemon zest, and twice-baked for that satisfying snap. I appreciate how the balance of sweetness and crunch makes them addictive—and they pair beautifully with coffee or Vin Santo.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Whole almonds
• Plain all-purpose flour
• Granulated sugar
• Lemon zest
• Baking powder
• Fine salt
• Eggs
• Honey
• Vanilla extract
• Melted unsalted butter
directions
• Preheat the oven to 350 °F / 180 °C.
• Toast the almonds for about 10–12 minutes until fragrant and allow them to cool.
• In a bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
• Make a well in the center and add eggs, honey, vanilla, and cooled melted butter. Mix until combined.
• Form dough into logs on parchment‐lined baking sheets. Bake 25–30 minutes until firm.
• Cool logs for 10 minutes, then slice into biscotti.
• Arrange slices cut‑side down and bake again at a lower temperature until crisp.
Servings and timing
I found that this recipe yields about 60 cantucci. Prep time is roughly 15 minutes, first bake about 40 minutes, optional refrigerating 30 minutes, and second bake takes around 10–15 minutes, totaling approximately 55 minutes.
Variations
I sometimes try flavor twists:
• Swap lemon zest for orange zest, or add almond extract.
• Fold in chopped dried fruit, pistachios, or chocolate chips for extra texture.
• Add a drizzle of melted dark or white chocolate once biscotti are cooled.
storage/reheating
I store these in an airtight container at room temperature for up to one week—they stay crisp and flavorful. Freezing is also fine: layer parchment between slices and freeze; to restore crunch, warm in the oven briefly.
FAQs
What exactly are cantucci?
I know they’re also called biscotti di Prato or Italian almond biscotti—twice-baked, oblong-shaped cookies that originated in Tuscany and are meant to be dry and crunchy.
Is it important to toast the almonds first?
Yes—I toast them before adding to the dough because it brings out a deeper, nutty flavor and improves the texture when baking.
Can I reduce the sugar?
I’ve found the balance is best with the recipe’s original sugar level—it yields a sweet but not overpowering almond cookie. Reducing too much can affect texture and browning.
How thin should I slice the biscotti logs?
I slice them about 1 cm thick using a serrated knife, while still warm—that ensures clean cuts and uniform pieces that crisp evenly in the second bake.
Can I substitute almonds with other nuts?
Absolutely—pistachios, hazelnuts, or walnuts work well. Just make sure they’re fresh, chopped if large, and toasted similarly for best flavor.
Conclusion
I’ve found these cantucci to bring real Italian authenticity into my kitchen with minimal effort. Their crunchy bite, nutty aroma, and lemony brightness make them endlessly appealing—and perfect for dunking. I always keep a batch ready for sharing or savoring with coffee. I’m sure they’ll become one of my favorite make-ahead treats!
Print
Cantucci (Italian Almond Biscotti)
- Total Time: 1 hour 10 minutes
- Yield: About 24 pieces
Description
Crunchy Italian twice‑baked almond biscuits perfect for dipping in coffee
Ingredients
2 cups (250 g) all‑purpose flour
1 cup (200 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (120 g) whole almonds, toasted and coarsely chopped
Instructions
Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs with vanilla until light and frothy.
Stir the wet ingredients into the dry mixture until you have a sticky dough. Fold in chopped almonds.
Shape dough into a log approximately 12 in (30 cm) long and 3 in (8 cm) wide on the prepared baking sheet.
Bake for 25–30 minutes, until golden and firm to the touch.
Remove from oven and let cool on the baking sheet for 10 minutes.
Using a serrated knife, slice the log diagonally into ½‑inch (1–1.5 cm) thick slices.
Arrange slices cut‑side down on the baking sheet and return to oven for a second bake, 10–12 minutes per side, until crisp and lightly golden.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
