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Almond Biscotti Recipe | Classic Italian Cantucci
Nov
Italian Classic Almond Biscotti Recipe (Cantucci)
If you want the classic Tuscan version of almond biscotti, you want cantucci.
This is the traditional twice-baked biscotto that stays crisp, cuts cleanly, and begs to be dunked.
I grew up with almond biscotti in my family, and this home-style version keeps that old-world feel.
What Are Cantucci
Cantucci are classic Italian almond biscotti from Tuscany. They are baked as a log, cut, then baked again.
That second bake is what makes them crisp and perfect for dunking in coffee, tea, or Vin Santo.
For the full flavor story, pairing ideas, and history behind our Almond Biscotti, visit our
Almond Biscotti Guide.
Quick note: A lot of American biscotti are softer or loaded with butter.
Traditional cantucci are simple and crunchy, with whole almonds in every bite.
Italian Classic Almond Biscotti Recipe
Makes: About 24 to 28 biscotti | Total time: About 60 minutes
Ingredients
- 360 g all-purpose flour, about 3 cups
- 200 g sugar, about 1 cup
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract, optional
- 1 cup whole almonds, lightly toasted
- 1 tsp orange zest, optional
- 1 egg, optional, for egg wash
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment.
- Toast the almonds if desired. Bake the almonds for 8 to 10 minutes, then cool.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, beat the 3 eggs with vanilla. Add almond extract and orange zest if using.
- Pour the wet mixture into the dry mixture. Mix until a thick dough forms. Fold in the almonds.
- Turn dough onto the pan. Divide into 2 logs, about 12 inches long and 2.5 inches wide. Flatten slightly.
- For optional shine, brush the top with a light egg wash.
- First bake: bake for 25 to 28 minutes, until set and lightly golden.
- Cool the logs for 10 to 15 minutes. Reduce oven to 325°F.
- Cut on the bias into 1/2-inch pieces using a serrated knife.
- Second bake: place the biscotti cut-side down and bake 10 minutes. Flip and bake 8 to 10 minutes more.
- Cool completely before serving or wrapping as gifts.
For a deeper crunch: Leave the biscotti in the turned-off oven for 5 minutes with the door cracked open.
Freshness note: Store in an airtight container at room temperature. For the best crunch, enjoy within a week.
Do not freeze.
3 Tips That Make Cantucci Come Out Right
1) Let the logs cool before cutting
Cut too soon and the biscotti can crumble. Ten to fifteen minutes is the sweet spot.
2) Use a serrated knife and gentle pressure
A serrated knife helps you cut through almonds without smashing the biscotti.
3) The second bake is where the magic happens
If you want true cantucci crunch, do not rush the second bake. Bake, flip, bake again, then cool fully.
Easy Variations
Orange cantucci: Add 1 tsp orange zest.
Chocolate dip: Dip one end in melted dark chocolate and let set.
Nut swap: Pistachios or hazelnuts work great, but almonds are the classic.
Best Pairings for Almond Cantucci
The classic Italian way is cantucci with Vin Santo. At home, I also love them with espresso, cappuccino, or strong black tea.
The crisp bite is the whole point, so pick a drink that makes dunking feel like a moment.
If you want the bigger coffee moment experience, start with our full guide:
The Biscotti Company Biscotti Guide.
Want to Skip the Baking?
If you want the classic almond crunch without turning on the oven, you can order our handcrafted Almond Biscotti online.
We bake in small batches and finish with a light sprinkle of sea salt that lifts the almond flavor at the very end.
Our Almond Biscotti are dairy-free, baked in small batches, and finished with our signature hint of sea salt.
Frequently Asked Questions
Is cantucci the same as almond biscotti?
Cantucci are the classic Italian style of almond biscotti from Tuscany. They are baked twice for a crisp texture made for dunking.
Why do you bake cantucci twice?
The first bake sets the dough into a loaf. The second bake dries out each biscotto so it stays crisp and crunchy.
Can I use almond flour in this recipe?
For true classic cantucci, stick with all-purpose flour and whole almonds. Almond flour changes the texture and can make cutting harder.
How long do homemade cantucci last?
Store in an airtight container at room temperature. For the best crunch, enjoy within a week.
Can I freeze cantucci?
We do not recommend freezing. It can change the texture and pull moisture into the biscotto when it thaws.
How many are in a pack please??
There are approximately 12 biscotti cookies in every 7.15oz bag.