Easy and Crunchy Chocolate and Hazelnuts Cantucci Recipe (Italian Biscotti)

There’s nothing quite like biting into a crisp, chocolatey cantuccio with chunks of roasted hazelnuts that provides pure bliss in every crunchy nibble. These Italian-style biscotti are as delightful to make as they are to eat. And the best part? They’re incredibly easy to whip up in your own kitchen.

Whether you’re serving them at a holiday gathering, gifting them to a friend, or savoring them on your own, these Chocolate Hazelnut Cantucci are sure to leave your guests asking for seconds.

What Are Cocoa Cantucci?  

Cantucci, also known as biscotti, are a traditional Italian cookie that originated in Tuscany. These twice-baked treats are famous for their crunchy texture and long shelf life, making them a staple of Italian coffee culture. Typically flavored with almonds, this version swaps in hazelnuts and adds cocoa for a decadent twist.

Let’s provide you with a bit of history of these delicious snack. The word biscotti comes from the Latin word biscoctus, meaning "twice-cooked." This double-baking process gives cantucci their signature crunch. Originally, they were enjoyed by sailors and travelers because of their ability to stay fresh for weeks. Today, they’re more likely to be dunked into coffee, wine, or milk for a deliciously indulgent treat.

Pro Tips for Perfect Cocoa Cantucci  

• Use whole hazelnuts. They add a satisfying crunch and visual appeal. Lightly toast them beforehand for extra flavor.
• Chill the dough if it feels sticky. If your dough feels too soft to shape, pop it in the fridge for 15-20 minutes.
• Remember to slice carefully. Use a serrated bread knife and a gentle sawing motion to avoid crumbling the logs.
• Don’t skip the second bake. This is what gives cantucci their signature crispness, so be patient.
• You can always experiment with add-ins. Swap hazelnuts for almonds or pistachios, or add a hint of orange zest for a festive flair.

Amaretti Vs. Cantucci

Cantucci are twice-baked, crunchy almond biscuits made with almonds, sugar, flour, and eggs, known for their dry texture. They are often served with a sweet dessert wine like vin santo. On the other hand, amaretti are almond-flavored cookies made primarily from almond paste or ground almonds, sugar, and egg whites. They tend to have a softer, chewy texture, though they can also be crunchy, and are often more aromatic due to the inclusion of apricot kernels or almond essence.

Can I Make Cantucci Without Nuts?  

You can replace the hazelnuts with dried fruits like cranberries or raisins or leave them out entirely.

How Do I Serve Cantucci?  

Traditionally, cantucci are served with a sweet wine or coffee. Dunk them for an authentic experience.

Can I Make Them Gluten-Free?  

Yes, substitute the all-purpose flour with a gluten-free baking blend for excellent results.

How to Store Cocoa Cantucci  

Store your cantucci in an airtight container at room temperature for up to two weeks.

If you want to keep them longer, they freeze beautifully, just defrost at room temperature when ready to enjoy.

How to Make Cocoa Cantucci

Step 1

Step 1

Step 1. In a large bowl, mix together the flour, sifted cocoa powder, and baking soda. This ensures a smooth, lump-free mixture.

Step 1. In a large bowl, mix together the flour, sifted cocoa powder, and baking soda. This ensures a smooth, lump-free mixture.

Step 2

Step 2

Step 2. In another bowl, beat the eggs and sugar with a spoon until the mixture is pale and smooth. Think of it as the glue holding your cantucci together.

Step 2. In another bowl, beat the eggs and sugar with a spoon until the mixture is pale and smooth. Think of it as the glue holding your cantucci together.

Step 3

Step 3

Step 3. Gradually add the dry ingredients to the egg mixture, stirring until a dough begins to form.

Step 3. Gradually add the dry ingredients to the egg mixture, stirring until a dough begins to form.

Step 4

Step 4

Step 4. Knead in the soft butter, ensuring it’s evenly incorporated, then fold in the hazelnuts for a delightful crunch in every bite.

Step 4. Knead in the soft butter, ensuring it’s evenly incorporated, then fold in the hazelnuts for a delightful crunch in every bite.

Step 5

Step 5

Step 5. Dust your work surface with flour, transfer the dough, and knead lightly. Shape it into two long, even logs. Place them on a parchment-lined baking sheet.

Step 5. Dust your work surface with flour, transfer the dough, and knead lightly. Shape it into two long, even logs. Place them on a parchment-lined baking sheet.

Step 6

Step 6

Step 6. Bake the logs at 180°C (356°F) for 15 minutes. They should be firm but not hard.

Step 6. Bake the logs at 180°C (356°F) for 15 minutes. They should be firm but not hard.

Step 7

Step 7

Step 7. Once slightly cooled, slice the logs into cookies using a serrated knife. Work carefully to maintain their shape.

Step 7. Once slightly cooled, slice the logs into cookies using a serrated knife. Work carefully to maintain their shape.

Step 8

Step 8

Step 8. Lay the slices flat on the baking sheet and bake again at 180°C (356°F) for another 15 minutes until crisp and golden. These crunchy cocoa cantucci are perfect on their own or paired with your favorite beverage.

Step 8. Lay the slices flat on the baking sheet and bake again at 180°C (356°F) for another 15 minutes until crisp and golden. These crunchy cocoa cantucci are perfect on their own or paired with your favorite beverage.