Cantucci, also known as cantuccini, are traditional Italian almond biscotti originating from the Tuscany region. Unlike soft cookies, cantucci are baked twice, which gives them their famous dry, crunchy texture — perfect for dipping into coffee, tea, or even sweet wine.
These biscuits are simple, rustic, and made with just a few basic ingredients like flour, eggs, sugar, and whole almonds. Their long shelf life and satisfying crunch make them ideal for homemade gifts, afternoon snacks, or elegant dessert platters.
What makes true Italian cantucci special is their texture: they should be very crunchy, not soft or chewy. This comes from the double-baking process that defines biscotti.
Ingredients
For about 40 biscotti:
- 2 cups all-purpose flour
- 1 cup whole almonds (with skin)
- 1 cup granulated sugar
- 2 large eggs
- 1 egg (for brushing)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Zest of 1 lemon (optional, for aroma)
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, mix:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest (if using)
In another small bowl, lightly beat the 2 eggs with vanilla extract.
Add the eggs to the dry ingredients, mixing with your hands or a spatula until a rough dough forms.
If the dough is too dry, add a small amount of water or half a beaten egg.
If too sticky, lightly dust with flour.
2. Add the Almonds
Add whole almonds to the dough and knead until they are evenly distributed.
The dough should be firm and slightly sticky but manageable.
3. Shape the Dough
Divide the dough into two or three equal parts.
Roll each part into a long log shape (about 30 cm long and 4–5 cm wide).
Place them on a baking tray lined with parchment paper, leaving space between them.
Lightly beat the remaining egg and brush the tops of the logs.
4. First Bake
Preheat oven to 180°C (350°F).
Bake the logs for 25–30 minutes, until lightly golden and firm to the touch.
Remove from the oven and let them cool for 10–15 minutes.
5. Slice the Logs
Using a sharp knife, cut the logs diagonally into slices about 1 to 1.5 cm thick.
6. Second Bake
Place the sliced biscotti back onto the baking tray, cut side up.
Bake again at 170°C (340°F) for 10–15 minutes, flipping them halfway for even drying.
They may feel slightly soft when taken out, but they will harden as they cool.
Tips for Perfect Cantucci
- Use whole almonds with skin for authentic flavor and texture.
- If you like harder biscotti, bake the second time a few minutes longer.
- For variation, you can add chocolate chips, orange peel, or hazelnuts.
Storage
Store your cantucci in an airtight container at room temperature.
They can last up to 6–8 weeks and keep their crunch beautifully.
How to Serve
Traditionally, cantucci are served with:
- Coffee
- Tea
- Hot chocolate
- Sweet dessert wine
Dip them and enjoy their delicious crunch and nutty flavor.