Cantucci Toscani (Italian Almond Biscuits)

Quick Summary: Cantucci Toscani are classic twice-baked Italian almond biscuits, crisp and crunchy, traditionally dunked in Vin Santo dessert wine. This authentic recipe uses just five core ingredients and lets you make regular cantucci or their mini version, cantuccini.

What are cantucci?

Cantucci (also spelled cantuccini in their smaller form) are Italian almond biscuits from Tuscany, specifically the city of Prato, which is why they are also called cantucci Toscani or biscotti di Prato.

The name comes from the Latin cantellus, meaning a small slice or piece. They are shaped into logs, baked, sliced diagonally, and baked a second time to achieve their signature dry, crunchy bite.

In the 19th century, bakers began adding almonds, butter, and leavening agents to enhance their shelf life.

If you travel to Italy, don't miss the chance to try traditional cantucci Toscani at a family-run shop, Fratelli Lunardi.

Cantucci vs biscotti

Interestingly, most non-Italians think that the term "Italian biscotti" refers exclusively to a specific type of cookie.

Biscotti is a broad generic term for all kinds of Italian cookies and biscuits, with cantucci being just one variant of biscotti. So it makes sense when cantucci biscuits are called biscotti cantuccini or biscotti a cantucci.

The word biscotti is derived from the Latin bis (twice) and cottum (cooked), meaning twice-baked. Therefore, when referring to a single one, biscotto is the correct term.

Cantucci vs cantuccini

The singular cantuccio comes from the Latin word cantellus, meaning a "piece or slice." Cantuccini is the plural of cantuccio and means little cantucci. In short, cantucci are regular-sized biscotti, and cantuccini are their miniature version.

Why you'll love this recipe

• Just five ingredients. This authentic cantucci recipe (cantucci ricetta) needs only five basic ingredients, with flavorings entirely optional.
• Perfect with coffee or tea. These Tuscan biscotti, also called Prato biscuits, make an ideal breakfast treat or an afternoon cookie for coffee and tea.
• Easy and fully customizable. The recipe is simple to make and easy to adapt: change the flavorings or shape the dough smaller to make cantuccini.
• Long shelf life. Thanks to being twice-baked, homemade cantucci stay crisp for weeks, making them perfect for a holiday cookie box or edible gift.
• Naturally crunchy and dunkable. Their signature crisp texture is made for dunking in Vin Santo, coffee, or tea, just like in Tuscany.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: The authentic cantucci recipe calls for Italian 00 flour, but you can easily use all-purpose flour. Replace regular flour with wholemeal flour for a more rustic cantucci flavor. For gluten-free cantucci, swap all-purpose flour for a 1:1 gluten-free baking blend or mix 3.5 oz (100 g) rice flour and 2.7 oz (75 g) chestnut flour.

• Sugar: Use white sugar, granulated, or caster sugar interchangeably.

• Eggs: Use 2 large eggs at room temperature.

• Almonds: The recipe calls for whole roasted almonds with skin on. To toast almonds yourself, bake raw almonds at 300°F (150°C) for 15 minutes.

• Baking powder is used as a leavening agent. However, in the authentic cantucci recipe, a specific ingredient, ammoniaca per dolci, meaning "ammonia for sweets," gives the cookies a distinctive crunchiness and an extended shelf life.

• Flavoring is optional. This recipe uses vanilla extract, orange, and lemon zest. You can replace vanilla extract with Tuscan dessert wine Vin Santo (or Vino Santo), rum, Grand Marnier, orange flower water, or a few drops of almond extract.

Equipment

You need only a few basic tools to make these cantucci:

• Mixing bowls
• Electric mixer or whisk
• Fine-mesh sieve
• Baking sheet
• Parchment paper
• Serrated knife
• Wire cooling rack

How to make cantucci

Step 1: Preheat the oven to 355°F (180°C). Line a baking sheet with parchment. In a large bowl, whisk together eggs, sugar, citrus zest, salt, and vanilla extract with a fork (photo 1).

Step 2: Add sifted dry ingredients (flour and baking powder) and mix with the fork, then with your hands. Add whole almonds and knead well (photo 2).

Step 3: Transfer the dough to a lightly floured work surface and divide it into two equal parts. Add a little extra flour if the dough sticks to your hands.

Pro tip: Avoid adding too much flour; use damp hands instead.

Step 4: Shape two dough logs by rolling them by hand on a flat surface (photo 3). Then gently flatten the logs to approximately 1.5 inches (4 cm) wide. Transfer the logs to the prepared baking sheet (photo 4).

Pro tip: Space two biscotti logs apart on a baking tray, as they tend to spread during the baking.

Step 5: Bake the logs on the middle rack for 18-20 minutes. Remove from the oven, let cool for 5 minutes, and transfer to a cutting board.

Step 6: Cut the hot logs into ½-inch (1 to 1.5 cm) thick slices with a serrated knife slightly diagonally. Place the slices, cut-side up, on the parchment-lined baking sheet in a single layer (photo 5).

Pro tip: Use any sharp knife to cut cookies with a sawing motion.

Step 7: Bake for 4 minutes on one side, then flip and bake for another 4 minutes. Finally, remove the cantucci from the oven and let them cool on a wire rack (photo 6).

Expert tips

1. This recipe yields soft cantucci, but if you prefer a crunchier, crispier texture, extend the baking time during the second bake by 10-12 minutes. You don't need to flip the cookies over during this process.
2. Brush the dough log with the beaten egg yolk if desired.
3. To make bite-sized cantuccini, shape three or four long logs. You might need to adjust the baking time.

Recipe variations

Because the original recipe for cantucci is shrouded in mystery, many variations of these classic Italian cookies exist.

• Butter: Some add a small amount of butter to the recipe, but it is believed that authentic Toscani cantucci with almonds (cantucci alle mandorle) doesn't contain butter.

• Flavorings are not added to the original cantucci recipe either, but you are free to explore different flavor combinations:

1. Cantucci with hazelnuts: Use different nuts instead of almonds, such as hazelnuts, pistachios, and pumpkin seeds.
2. Cantucci with dried fruit: Enhance the cantucci taste by adding candied citrus, raisins, cranberries, cherries, etc., and anise seeds.
3. Chocolate cantucci, known as cantucci Benedetta Rossi, use mini chocolate chips.

How to serve cantucci

In Tuscany, cantucci are traditionally served at the end of a meal, dunked into a small glass of Vin Santo, a sweet dessert wine. The crisp biscuit softens just enough to soak up the wine while keeping its crunch.

They are just as good with coffee, espresso, or tea for breakfast or an afternoon snack. You can also crumble them over ice cream or serve them alongside a creamy dessert for extra texture.

Storing & freezing

Store cantucci in a tightly closed tin box, cookie jar, or other sealed container, away from humidity, for up to 30 days. Avoid using a plastic bag, as it may cause the cookies to soften.

Can you freeze cantucci? You can freeze the raw-shaped logs wrapped in plastic film and aluminum foil for up to 1 month. Then, when ready to serve, thaw in the refrigerator overnight and bake. You can freeze the baked, cooled cookies in a freezer-safe bag for up to 3 months.

Recipe FAQ

What are cantucci made of?
Traditional cantucci are made with just a few simple ingredients: flour, sugar, eggs, whole almonds, and a leavening agent. The authentic Tuscan version contains no butter, and flavorings such as vanilla or citrus zest are optional.

How do you pronounce cantucci?
Cantucci is pronounced kan-TOO-chee.

Is cantucci the same as biscotti?
Cantucci is a type of biscotti. Biscotti is a general term for all Italian twice-baked cookies and biscuits, and cantucci are the classic almond variety from Tuscany.

What is the difference between cantucci and cantuccini?
Cantucci are regular-sized biscotti, while cantuccini are their smaller, bite-sized version. The recipe is the same; you shape thinner, shorter logs for cantuccini.

Can you make biscotti without almonds?
Yes. You can replace the almonds with pistachios, hazelnuts, walnuts, dried fruit, candied citrus, or chocolate chips.

What do you serve cantucci with?
Traditionally, cantucci are served after dinner, dunked in a glass of Vin Santo, Passito, or Marsala, or paired with sparkling wine or liqueur. They are also enjoyed at breakfast, dipped in coffee, tea, or milk.

What is the difference between amaretti and cantucci?
Amaretti are small, round, chewy or crisp cookies made from almond flour or paste, sugar, and egg whites, with no wheat flour and only one bake. Cantucci are wheat-flour cookies studded with whole almonds and baked twice, which gives them their firm, dunkable crunch.

How long do cantucci last?
Stored in a tightly sealed tin or jar away from humidity, cantucci keep well for up to 30 days. Avoid plastic bags, which can soften them.

How many calories are in cantucci?
One cantuccio has about 53 calories.

Love cookies? Try these next!

If you like this Italian almond biscotti recipe, you may like other cookie recipes on the website:

• Italian Shortbread Cookies
• Sweetened Condensed Milk Cookies
• Cornstarch Cookies
• Coconut Macaroons

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.