Cakes & Bread
Cantucci, Italian Crunchy Almond Biscuits from Tuscany
Prep
20 min
Cook
40 min
Servings
20
Level
Medium
Cantucci are traditional Tuscan biscuits from Italy that are crisp, savory, and packed with toasted almonds in every bite. These cookies are baked twice (the biscotti method), giving them a hard, long-lasting texture that's perfect for dipping into coffee or warm milk. A subtle hint of vanilla and lemon zest gives cantucci their distinctive, elegant flavor.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams medium-protein all-purpose flour
- 180 grams granulated sugar
- 150 grams whole almonds, lightly toasted
- 3 large eggs
- 1 egg yolk
- 1 tsp baking powder
- 1/4 tsp fine salt
- 40 grams unsalted butter, melted and cooled
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
- 1 egg for egg wash
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👩🍳 Instructions
- 1 Preheat the oven to 180°C (350°F). Prepare a baking sheet and line it with parchment paper.
- 2 In a large bowl, combine the flour, baking powder, and salt. Whisk together evenly, then set aside.
- 3 In another bowl, whisk the eggs, egg yolk, and sugar using a whisk or mixer until light, fluffy, and slightly pale, about 3-4 minutes.
- 4 Add the cooled melted butter, grated lemon zest, and vanilla extract to the egg mixture. Stir until well combined.
- 5 Pour the flour mixture into the wet batter little by little, stirring with a spatula until it forms a soft, slightly sticky dough.
- 6 Add the almonds and gently fold with a spatula until evenly distributed throughout the dough.
- 7 Lightly dust the countertop with flour. Divide the dough into 2 portions and shape each into a long log about 2-2.5 inches wide and 3/4 inch tall.
- 8 Place both logs on the baking sheet, leaving enough space between them since they will spread while baking. Brush the surface with the beaten egg wash.
- 9 Bake for 25-28 minutes until the outside is golden brown and slightly firm, while the inside remains a bit soft.
- 10 Remove from the oven and let cool slightly for 10 minutes (not too long, so it's still easy to slice). Lower the oven temperature to 150°C (300°F).
- 11 Slice the logs diagonally with a serrated knife, about 1/2-3/4 inch thick, into the classic biscotti shape.
- 12 Arrange the cantucci slices back on the baking sheet with the cut side facing up. Bake again for 12-15 minutes, flipping once halfway through, until both sides are dry and crisp.
- 13 Remove from the oven and let cool completely on a wire rack before storing in an airtight jar.
💡 Tips
• Don't slice the biscotti while it's still too hot—wait about 10 minutes so it doesn't crumble when cut; but don't let it cool completely either, or it will crack easily.
• Use a sharp serrated knife and cut with a downward pressing motion rather than sawing, for neater slices.
• Cantucci taste even better if stored for 1 day before eating, as the texture becomes firmer and crisper.
• Serve by dipping them into espresso or vin santo (or swap in warm milk or sweet tea for a more everyday version), following Tuscan tradition.
📊 Nutrition Facts / serving
140 kkal
Calories (kcal)
3 gramg
Protein
5 gramg
Fat
20 gramg
Carbs
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