Homemade Cantucci are traditional Italian almond biscotti—crunchy, twice-baked cookies that are perfect for dipping in coffee, tea, or sweet dessert wines like Vin Santo. This authentic recipe yields golden, nutty biscotti that are easy to prepare and wonderfully fragrant with lemon zest and a hint of anise liqueur. They're ideal for holiday cookie platters, hostess gifts, or everyday indulgence.
Why Everyone Will Love This Recipe
- Crisp and crunchy: Perfect for dunking in coffee or wine.
- Nutty and aromatic: Loaded with whole almonds and a touch of lemon zest.
- Twice-baked for perfection: Classic Italian texture and golden edges.
- Freezer-friendly: Make a big batch and enjoy for weeks.
What Are Cantucci?
Cantucci (or cantuccini) are Italy’s beloved twice-baked cookies, originating from Tuscany. Traditionally made with almonds and no added fat, modern variations often include butter for a richer bite. These biscotti are sliced after a first bake, then toasted again until dry and crisp. Their unmistakable crunch and toasty almond flavor make them a staple in Italian homes—especially around the holidays.
Pro Tips for the Best Cantucci
- Don’t chop the almonds: Whole almonds give an authentic crunch and visual appeal.
- Use a serrated knife: Slice the loaves while still warm to prevent crumbling.
- Let them cool in the oven: For extra-crispy cantucci, let them rest a few minutes in the turned-off oven after the second bake.
- Play with flavors: Swap anise liqueur for almond extract or add orange zest for variation.
Frequently Asked Questions
What is the difference between biscotti and cantucci?
“Biscotti” means “twice-baked” in Italian and refers to a wide variety of cookies. “Cantucci” are a specific type of almond biscotti from Tuscany.
Can I make cantucci without anise liqueur?
Yes! You can substitute with almond extract, orange liqueur, or omit it entirely if you prefer a more neutral flavor.
How do I get cantucci extra crunchy?
Make sure to bake them a second time after slicing, and leave them in the turned-off oven for 5–10 minutes to finish drying out.
Can I use other nuts instead of almonds?
Absolutely. Hazelnuts, pistachios, or even chocolate chips make great additions or substitutions.
Are cantucci supposed to be hard?
Yes, cantucci are meant to be firm and crunchy—ideal for dipping. That’s why they’re baked twice.
How to Store
Once completely cooled, store cantucci in an airtight container at room temperature for up to 3 weeks. Keep them in a dry place to maintain their crisp texture. Avoid refrigerating, as moisture can soften them.
How to Freeze
Freeze cantucci after the second bake. Let them cool fully, then place in a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. Thaw at room temperature, or warm slightly in the oven to restore crispness.
Ingredients
How to Make Homemade Cantucci
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In a large bowl, combine the flour, sugar, baking powder, salt, softened butter, lemon zest, eggs, milk, and anise liqueur. Mix until it comes together, then knead into a smooth dough.
In a large bowl, combine the flour, sugar, baking powder, salt, softened butter, lemon zest, eggs, milk, and anise liqueur. Mix until it comes together, then knead into a smooth dough.
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On a floured surface, flatten the dough slightly. Add almonds on top, then fold and knead gently to incorporate them evenly.
On a floured surface, flatten the dough slightly. Add almonds on top, then fold and knead gently to incorporate them evenly.
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Divide the dough into 4 equal portions. Roll each into a log and place them on a baking sheet lined with parchment paper.
Divide the dough into 4 equal portions. Roll each into a log and place them on a baking sheet lined with parchment paper.
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Bake at 360°F (180°C) for 30 minutes, or until lightly golden.
Bake at 360°F (180°C) for 30 minutes, or until lightly golden.
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Remove from the oven and let cool slightly. Slice diagonally into ½-inch pieces using a serrated knife. Return slices to the baking tray, cut side up.
Remove from the oven and let cool slightly. Slice diagonally into ½-inch pieces using a serrated knife. Return slices to the baking tray, cut side up.
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Bake for another 20 minutes, flipping halfway through if desired. Cantucci should be golden and crunchy.
Bake for another 20 minutes, flipping halfway through if desired. Cantucci should be golden and crunchy.
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Let them cool completely on a wire rack before storing or serving.
Let them cool completely on a wire rack before storing or serving.
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