Cantucci are Italian almond biscotti baked twice for a perfect crunch. Made with just a few simple ingredients, they’re perfect for dipping in coffee or Vin Santo, sharing on holiday cookie trays, or giving as homemade gifts.

Close-up of homemade cantucci, classic Italian almond biscotti.

Cantucci, or biscotti di Prato, are traditional Italian cookies from Tuscany. I’ve tried many recipes over the years, and this version stays true to the classic: crisp, golden, and full of roasted almonds.

I often bake them together with other Italian favorites like lady’s kisses or savoiardi, especially when I want a homemade cookie to enjoy with my morning coffee or afternoon tea.

Recipe Highlights

  • Easy to customize: Try different nuts, spices, or extracts.
  • Great for gifting: These cookies pair beautifully with a bottle of homemade Irish cream or Vin Santo.
  • Long shelf life: Stored properly, they remain crunchy for weeks.

Key Ingredients & Easy Swaps

Ingredients for an Italian biscotti recipe: flour, baking powder, vanilla extract, sugar, almonds, orange zest, and eggs for homemade cantucci.
  • Flour: All-purpose is best. Pastry, plain, or gluten-free options can be used in equal amounts.
  • Sugar: Granulated or caster. You can also try a combination of sugar and honey. Since these cookies aren’t very sweet, I don’t recommend reducing it.
  • Eggs: Large are ideal; medium are fine if that’s all you have.
  • Flavorings: Swap vanilla for almond extract, or orange zest for lemon.
  • Almonds: Raw, unpeeled almonds are traditional. Pistachios, hazelnuts, walnuts, or pecans are good alternatives.

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

How to Make Homemade 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.
  • 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 traditional cantucci from Tuscany arranged on a plate.
Almond biscotti recipe in progress: sliced cantucci with visible almonds cooling after the second bake.

Elena’s Tips

  • Use room temperature ingredients for even mixing.
  • Measure the flour accurately with a kitchen scale or the spoon and level method.
  • The dough will be a bit sticky. Don’t add extra flour; damp hands make shaping easier.
  • Leave space between the logs on the baking tray to allow for spreading.
  • Adjust the second bake to suit your preferred texture. For softer biscotti, reduce baking time by a few minutes.
  • Let the baked logs cool at least 10 minutes before slicing.
  • Use a serrated knife and a gentle sawing motion for clean, even slices.

How to Store & Freeze

Storage: Keep your cookies in a tin lined with baking paper, a glass jar with a lid, or an airtight container. Avoid plastic bags, which can soften the cookies. Properly stored, they stay crisp for weeks.

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

Biscotti di Prato served with espresso, a classic Italian almond biscotti pairing.

Recipe FAQs

What’s the difference between cantucci and cantuccini?

They’re essentially the same cookies. Cantucci are the traditional, regular-sized almond biscotti, while cantuccini are just smaller versions of the same twice-baked treat.

Why did my biscotti crumble when I cut them?

Let the logs cool for about 10 minutes before slicing, and use a serrated knife with a gentle sawing motion.

Can I skip the second bake?

You can, but the cookies will be softer and less crisp.

Are cantucci supposed to be hard?

Yes. That crunchy texture is what makes them ideal for dunking in coffee, tea, or sweet wine.

Watch How to Make Almond Biscotti

More Italian Dessert Recipes

If you’ve tried these almond 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: Homemade Cantucci Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 30 cookies
(5 stars) 69 ratings
Homemade cantucci are crisp, twice-baked almond cookies from Tuscany. They’re easy to make, last for weeks, and are perfect for cookie trays, gifting, or dunking in tea, coffee, or dessert wine.

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 356°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. Wet your hands slightly 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 golden and firm.

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, but pastry, plain, or gluten-free flour can be used in the same amount.
  • Sugar: Granulated or caster sugar. You can also replace part of it with honey.
  • Eggs: Large eggs are ideal, but medium ones are fine too.
  • Almonds: Raw, unpeeled almonds are standard. You can swap in pistachios, hazelnuts, walnuts, or pecans.
  • Storage: Keep in a tin lined with baking paper, a glass jar with a lid, or an airtight container. They’ll stay crisp for weeks. Avoid plastic bags.
  • Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1 cookie, Calories: 79 kcal, Carbohydrates: 13 g, Protein: 2 g, Fat: 2 g, Cholesterol: 12 mg, Sodium: 5 mg, Fiber: 1 g, Sugar: 6 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