Cantucci (Italian Almond Cookies)
These Tuscan almond biscotti are crunchy, not too sweet, filled with orange flavor, and studded with roasted almonds.
Cantucci are perhaps the best known of Italian cookies. Simple to make, easily customizable with your favorite flavor combination, and perfect for holiday gifts and cookie trays!
Cantucci vs Biscotti
What Americans call biscotti in Italy are known as cantucci or cantuccini if they are small.
Biscotti is the generic term for cookies or biscuits in Italian, and it literally means twice (bis) cooked (cotti). The word “biscotti” is plural….you can have one biscotto or two biscotti!
In Tuscany, cantucci are traditionally served at the end of a meal with a glass of vin santo for dipping, but you can also serve them for breakfast alongside your favorite hot beverage or as a snack.
Ingredients & Substitution Suggestions
These homemade biscotti are made with just a handful of pantry-friendly ingredients.
- Flour – I used all-purpose flour. You can substitute it with pastry flour, plain flour, or gluten-free flour.
- Sugar – Adds sweetness. I tried these cookies with only granulated sugar and a combination of granulated sugar and honey. Both versions were delicious! I wouldn’t recommend reducing the sugar as they are not very sweet to start with.
- Baking powder – It gives a slight rise.
- Eggs – Eggs bind the ingredients together.
- Vanilla extract- Adds a luscious flavor. Vanilla extract can be replaced with almond extract.
- Flavors – I flavored my cantucci with grated orange zest. You may add grated lemon zest instead.
- Almonds – Use raw, unpeeled, whole almonds. If you’re not a fan of almonds, pistachios, hazelnuts, pecans, or walnuts are great options. More add-ins ideas: dried cranberries, dried cherries, white chocolate chips, cinnamon chips, semi-sweet chocolate chips, or candied ginger.
How to make freshly-baked cantucci + tips!
Cantucci are one of those remarkably easy-to-make cookies. No special equipment is needed, no chilling; just a mixing bowl, a whisk, a baking sheet, and a serrated knife.
- Dough – Prepare the dough and knead in the almonds until evenly dispersed.
- Shape – Shape the dough into 2 logs. The dough will be slightly sticky but avoid adding too much extra flour and use damp hands to help you.
- Bake – Place no more than two biscotti logs on a baking sheet, since they will spread as they bake.
- Cut – Let the logs cool for 10 minutes, then use a sharp serrated knife to slice 1/2-inch (1.5 cm) thick biscotti.
- Bake – Bake the cookies again. It’s during this step that cantucci lose any excess moisture and become dry and crispy.
How to store Tuscan almond cookies
If stored properly, these almond cookies last for several weeks. You can use a tin box lined with baking paper, a glass jar with an airtight lid, or an airtight container. I don’t recommend keeping them in a plastic bag or they’ll get soft.
Cantucci FAQ
Cantucci are regular-sized biscotti, cantuccini are the smaller version.
If you try to cut the biscotti while they are still hot, they will crumble. Wait 10 minutes; until the log is warm but not completely cold, or it will be too hard to cut. And always use a serrated knife in a sawing motion.
Since they keep well for several weeks at room temperature, I don’t usually freeze them. But you can freeze the baked cooled cookies, tightly wrapped, and stored in an airtight container.
In my opinion, it’s better to freeze the dough. Just roll it into a log, wrap it in plastic wrap, place it in a freezer bag, and freeze. When you are ready to bake the biscotti, thaw it on a cookie sheet, and bake.
Yes, which makes them perfect for dunking in warm beverages or sweet wine.
More easy and delicious cookie recipes:
How to make cantucci recipe video
While this recipe is easy to make, it always helps to watch a quick video. Give it a watch below!
How To Make It: Easy Cantucci Recipe (Almond Biscotti)
Ingredients
- 2 cups+1 tablespoon (250 g) all-purpose flour sifted
- 1 cup minus 1 tablespoon (185 g) granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- 4.4 oz (125 g) raw unpeeled almonds
Instructions
- Preheat the oven to 356°F (180°C).
- In a large bowl, combine the flour, sugar, and baking powder.
- Add the eggs, orange zest, vanilla extract, and mix all the ingredients.
- Transfer the dough on a lightly floured surface and knead until you have a slightly sticky, smooth dough.
- Add the almonds and knead again until they are well combined.
- Divide the dough into two halves and shape each half into a log approximately 12 inches (30 cm) long and 2 inches (5 cm) wide.Wet your hands; it will be easier to shape the dough.
- Place the logs on a baking sheet lined with parchment paper or a silicone mat. Make sure there is enough room between each log.
- Bake for 30 minutes or until golden brown.
- Remove the logs from the oven and let them cool for 10 minutes. Then, using a sharp, serrated knife, cut diagonally into ½ inch (1.5 cm) slices.
- Put the cookies back on the baking sheet and bake them for 10-15 minutes.
- Remove the cantucci from the oven and let them cool on a wire rack.
Notes
- If you want to use granulated sugar+honey: 3/4 cup + 1 tablespoon (165 grams) sugar + 1 tablespoon honey
- Store them in a sealed container for several weeks.
Thank you for this easy recipe! I just made a half batch and am sooo thrilled!!! I had never tried to make cantucci before! They came out perfect and taste exactly like the real italian ones! I already ate one too many They are absolutely addicting and not too sweet..exactly as they should be! Thanks again for the wonderful recipe!
Thank you for the feedback, Aileen! So glad you loved them! :)
Great recipe. I made a few changes to mine, used lime zest as I didn’t have an orange. Divided into 3 and made 3 types with 40g Almond, 40 Pecans, 40g Dark chocolate chips
Thank you so much for sharing the pictures with me! They looks amazing!
I will try the dark chocolate chips version next time! :)
I used Almond Extract instead of Vanilla Extract for that extra boost of Almond. I used zest from 2 medium Oranges for extra citrus notes.
Watch timing of first bake. I only needed 20 minutes for first bake, 5 minutes cooling and 8 minutes on second bake.
Great easy recipe. Will be sharing this one.
Thank you for the feedback, Scott!
I found a sheet of dried apricot puree at my local international market, diced that up and added to the almonds. Love this.
Loved your recipe. For the first time ever I have cooked something that bears some relation to the picture in the cookbook. Thank you so much. I’ve just subscribed.
Cheers
Dougie
So glad to hear that, Dougie! Thank you for subscribing! :)
These came out amazing. I was skeptical at first when the dough seemed dry but you work it all in and POOF it comes together. Delicious recipe.. this is a keeper.
Love these biscotti! The orange zest added so much flavor and they were so easy to make!
I don’t think I’ve ever made these cookies before but this recipe has me excited to try. Thanks for sharing!
I have never tried these cookies before! They look delicious, and seem pretty simple to make. Will have to give these a try!
Looks so easy to make. One of my favorite snack box option. Thanks for such a lovely recipe.
Biscotti is such a favorite in our house, and makes such great gifts too. Thanks for this great idea and recipe!