Recipes › Dessert › Cantucci Recipe

Cantucci Recipe

Recipe by Pedro M. A. Neves

Cantucci are traditional Italian almond biscotti, twice-baked until golden and crisp, perfect for dunking in coffee or sweet wine. These Tuscan cookies feature a delicate crumb studded with toasted almonds and a subtle hint of anise. With their elegant simplicity and satisfying crunch, cantucci represent centuries of Italian baking heritage.

Ingredients

• 250g (8.8 oz) all-purpose flour
• 150g (5.3 oz) granulated sugar
• 100g (3.5 oz) whole almonds, lightly toasted
• 2 large eggs
• 1 egg yolk
• 30ml (2 tablespoons) extra virgin olive oil
• 2g (½ teaspoon) baking powder
• 1g (¼ teaspoon) salt
• 3g (1 teaspoon) anise seeds

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, and salt.

2. In another bowl, whisk together eggs, egg yolk, sugar, and olive oil until pale and slightly frothy, about 2 minutes.

3. Add the flour mixture to the wet ingredients and gently fold together until just combined. Fold in the toasted almonds and anise seeds.

4. Transfer dough to the prepared baking sheet. Using damp hands, shape into a long log approximately 30cm (12 inches) long, 8cm (3 inches) wide, and 2cm (¾ inch) thick.

5. Bake for 25-28 minutes until golden brown and firm to the touch. Remove from oven and let cool for 10 minutes.

6. Once cooled, place the log on a cutting board. Using a serrated knife, cut the log diagonally into 1.5cm (⅝ inch) thick slices, working gently to avoid crumbling.

7. Stand the slices upright on the baking sheet, spacing them 2cm (¾ inch) apart. Return to the oven at 160°C (320°F) for 15-18 minutes until the cut sides are dry and lightly golden.

8. Flip each slice and bake for another 8-10 minutes until the other side is similarly golden and the biscotti feel crisp throughout.

Substitutions

• Replace almonds with blanched hazelnuts for a milder, more delicate flavor
• Substitute anise seeds with 2g (½ teaspoon) fennel seeds for a slightly softer licorice note
• Use 100g (3.5 oz) whole almonds plus 50g (1.8 oz) chopped candied orange peel for a citrus variation
• Replace olive oil with melted butter for a richer crumb

Tips

• Toast the almonds lightly before folding into the dough to enhance their flavor and ensure even texture
• Use a serrated knife and gentle sawing motions when slicing to prevent the log from crumbling or shattering
• The second bake is crucial for achieving the characteristic crispness; ensure slices are completely dry before storing
• Store cantucci in an airtight container for up to 2 weeks; they will harden further as they cool and are best enjoyed dunked in espresso or vin santo

Cantucci originate from Prato in Tuscany and are traditionally served with Vin Santo, a local sweet wine, for dunking. The twice-baked method dates back centuries as a preservation technique that allowed these cookies to remain fresh during long journeys and storage.

You might also like

Cassata Gelato Recipe

60 min · Dessert

Castagnole Recipe

35 min · Dessert

Classic Italian Tiramisu Recipe

30 min · Dessert

Crostata di Ricotta Recipe

70 min · Dessert