Cantucci (Italian Almond Biscotti)

Ever tried homemade Cantucci? These crunchy Italian almond biscotti are easy to customize and great for gifting and cookie trays—always a hit!

Make them ahead and store them in a closed container; they stay fresh for weeks!
Cantucci, also known as Biscotti di Prato, are some of Italy’s best-known cookies. Each family has its own recipe, passed down through generations.

These cookies are made with simple ingredients and are double-baked. First, you bake them as logs, then you slice and bake them again until golden brown and crispy.

Why you’ll love cantucci?

Easy to customize: replace almonds with hazelnuts or pistachios, add chopped dried fruit, or sprinkle in some chocolate chips.
Perfect homemade gifts: their long shelf life makes them ideal for gifting.
Beginner-friendly: with a straightforward recipe and readily available ingredients, anyone can create these delicious Tuscan cookies.
Make-ahead convenience: prepare them in advance and store them in an airtight container. This way, you’ll always have a delicious treat on hand.

Storage & freezing instructions:

Storage: store your biscotti properly to maintain their delicious crunch for a couple of weeks. You can use a tin box lined with baking paper, a glass jar that has an airtight lid, or an airtight container. Don’t store cantucci in plastic bags to prevent softening.

Freezing: you can freeze the cookies for up to 3 months. Let them thaw at room temperature before enjoying them.

Frequently Asked Questions:

What’s the difference between cantucci and cantuccini ?

Both names refer to the same delicious cookies! Cantucci are the classic, regular-sized biscotti, while cantuccini are smaller versions

Why did my biscotti crumble whan I cut them?

To avoid crumbling, let the logs cool for 10 minutes after baking, then slice them using a serrated knife with a gentle sawing motion.

Are Cantucci supposed to be hard?

Yes, cantucci are meant to be dry and crisp, which makes them perfect for dunking in warm beverages or sweet wine.

Can I skip the second bake ?

While the second bake is what makes them crunchy, it’s not mandatory. If you prefer softer biscotti, simply stop after the first bake and let them cool completely. However, be mindful that they will soften further as they sit.