Cantucci are traditional Italian almond cookies baked twice until crisp and golden. They keep for weeks, making them perfect for holiday cookie trays, entertaining, or homemade gifts.

Close-up of homemade cantucci with whole almonds and golden edges.

Cantucci, also known as biscotti di Prato, are almond cookies originally from Tuscany. In Italy, biscotti is the general term for cookies, while cantucci refers specifically to this twice-baked variety, often served with Vin Santo for dipping.

I’ve made cantucci many times over the years and tried different recipes before settling on this one. They’re crunchy, golden, full of roasted almonds, and exactly how I like them.

Recipe Highlights

  • Simple ingredients: Made with basic pantry ingredients and plenty of roasted almonds.
  • Easy to customize: Try different nuts, spices, or extracts.
  • Great for gifting: Pair them with a bottle of homemade Irish cream or Vin Santo.
  • Long shelf life: Stored properly, they keep for weeks.

Key Ingredients & Substitutions

Ingredients for homemade cantucci: flour, sugar, eggs, almonds, orange zest, vanilla, and baking powder.
  • Flour: All-purpose works best. Pastry flour or a 1:1 gluten-free flour blend are good substitutes.
  • Sugar: Granulated or caster. For a slightly different flavor, replace part of the sugar with honey. Since these cookies aren’t very sweet, I don’t recommend reducing the overall amount.
  • Eggs: Use large eggs at room temperature.
  • Almonds: Raw, unpeeled almonds are the classic choice. For a variation, try pistachios, hazelnuts, walnuts, or pecans.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Cantucci

  1. Prepare the dough: Combine all the ingredients in a large bowl, then knead in the almonds until evenly distributed.
  2. Shape the logs: Divide the dough in half and form two logs, each about 30 cm (12 inches) long and 5 cm (2 inches) wide.
  3. First bake: Place the logs on a lined baking sheet and bake for 30 minutes, or until firm and lightly golden.
  4. Slice and second bake: Let them cool slightly, then slice diagonally into 1.5 cm (½ inch) pieces. Return the slices to the baking sheet and bake again until dry and crisp.

Check the video tutorial for a step-by-step guide.

Recipe Variations

  • Mix-ins: Add cherries, apricots, figs, or chocolate chips (up to 1 cup).
  • Festive twist: Try my cranberry biscotti for a holiday version.
  • Flavorings: Swap vanilla for almond extract or orange zest for lemon zest.
  • Chocolate cantucci: Replace ¼ cup of flour with unsweetened cocoa powder.
  • Chocolate dipped: Dip one end in melted chocolate and sprinkle with nuts. Chill for 10 minutes to set.
  • Chocolate drizzled: Drizzle melted chocolate over cooled cookies.
Twice-baked cantucci with visible almonds arranged on a plate.
Sliced cantucci with visible almonds cooling after the second bake.

How to Serve Cantucci

Cantucci are often served with Vin Santo, a Tuscan dessert wine that the cookies can be dipped into. I also like them with espresso or with tea in the afternoon.

Around the holidays, add them to a cookie tray with other Italian favorites like lady’s kisses or savoiardi, or package them up for gifts.

Elena’s Tips

  • Use room-temperature ingredients: This helps everything mix together evenly.
  • Measure the flour accurately: Use a kitchen scale or the spoon and level method.
  • Don’t add extra flour: The dough should be slightly sticky. Dampen your hands if needed when shaping the logs.
  • Leave space between the logs: They will spread in the oven.
  • Adjust the second bake: Add a few minutes if the cantucci are too soft, or reduce the time if you prefer them less crunchy.
  • Let the logs cool: Wait at least 10 minutes before slicing; cutting them too soon can cause them to crumble.
  • Use a serrated knife: Slice with a gentle sawing motion for clean, even pieces.

Make Ahead, Storage & Freezing

Make ahead: Bake the cantucci in advance for holiday cookie trays or gifts. Let them cool completely, then store as directed below.

Storage: Keep them in a tin lined with baking paper, a glass jar with a lid, or an airtight container. Avoid plastic bags, which can soften them. Properly stored, cantucci keep their crunch for weeks.

Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Cantucci with almonds served with a cup of espresso.

Watch How to Make Almond Biscotti

More Italian Dessert Recipes

If you’ve tried these homemade biscotti, leave a comment and rating below. I’d love to know how they turned out for you.

Close-up of crispy cantucci biscotti stacked with visible almond pieces.
Print Recipe

How To Make It: Cantucci Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 30 cookies
(5 stars) 70 ratings
Homemade cantucci are crisp, twice-baked almond cookies from Tuscany, made with roasted almonds and a hint of orange. They keep for weeks and can be served with coffee or Vin Santo.

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

Equipment

Instructions

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Make the dough

  1. In a large bowl, whisk together the flour, sugar, and baking powder.
  2. Add the eggs, orange zest, and vanilla extract. Mix until combined. The dough will be slightly sticky. Don't add more flour.
  3. Transfer to a lightly floured surface and knead until smooth. Add the almonds and knead again until evenly distributed.

Shape the logs

  1. Divide the dough in half. Shape each portion into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Dampen your hands if needed to prevent sticking.

First bake

  1. Place the logs on the prepared baking sheet with space between them. Bake for 30 minutes, or until firm and lightly golden.

Slice and second bake

  1. Let the logs cool for 10 minutes. Use a serrated knife to slice them diagonally into ½-inch (1.5 cm) thick pieces. Lay the slices cut side up on the baking sheet and bake for another 10–15 minutes until dry and crisp.

Cool and store

  1. Let the cantucci cool completely on a wire rack before serving or storing.

Notes

  • Flour: All-purpose works best. Pastry flour or a 1:1 gluten-free flour blend are good substitutes.
  • Sugar: Granulated or caster sugar. For a slightly different flavor, replace part of it with honey.
  • Eggs: Use large eggs at room temperature.
  • Almonds: Raw, unpeeled almonds are the classic choice. Pistachios, hazelnuts, walnuts, or pecans can be used instead.
  • Make ahead: Bake the cantucci in advance for holiday cookie trays or gifts. Let them cool completely before storing.
  • Storage: Keep in a tin lined with baking paper, a glass jar with a lid, or an airtight container. They’ll keep their crunch for weeks. Avoid plastic bags, which can soften the cookies.
  • Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 cookie, Calories: 85 kcal, Carbohydrates: 13.6 g, Protein: 2.3 g, Fat: 2.8 g, Saturated Fat: 0.3 g, Cholesterol: 12 mg, Sodium: 20 mg, Fiber: 0.7 g, Sugar: 6.5 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Cookies
Cuisine: Italian
Diet: Low Lactose