Traditional Italian Almond Biscuits (Tuscan Cantucci Recipe)

Almond Cantucci, also known as cantuccini or biscotti di Prato, are delicious dry almond biscuits, typical of Tuscan cuisine. The secret to making them at home according to the rules of the art lies in double baking the dough, which will give a crunchy and biscuity final consistency, truly irresistible.

To bring them to the table, simply mix the eggs, previously beaten with the granulated sugar, the sifted flour, 1/2 teaspoon of baking ammonia and the flaked butter in a bowl, then add the whole almonds and a small glass of Marsala and then flavor everything with the grated orange zest. Once you have formed the regular loaves, all you have to do is put them whole in the oven for 15 minutes, then cut them crosswise with a very sharp knife and finally brown the biscuits obtained for another quarter of an hour. The result will be rustic and fragrant pastries, to be dunked at the end of the meal, as tradition dictates, in a small glass of vinsanto or nibbled as a snack with a steaming drink that mitigates their crunchiness, such as mulled wine or a fruit infusion.

What Are Almond Cantucci?

Cantucci, also known as biscotti di Prato, are traditional Italian almond cookies with roots in Tuscany, specifically the city of Prato. Dating back to the Renaissance, these twice-baked cookies were originally developed as a durable and long-lasting treat, ideal for travelers and soldiers. Their name derives from the Latin word "cantellus," meaning a small slice or piece. Traditionally made with simple ingredients like flour, eggs, sugar, almonds, and sometimes a touch of liqueur such as Marsala wine, cantucci gained fame for their crunchy texture and delightful almond flavor. Often enjoyed dipped in Vin Santo, a sweet Tuscan dessert wine, these cookies symbolize Italian culinary heritage and continue to be a beloved treat worldwide.

Pro Tips for The Best Almond Cantucci

• Allow the eggs, butter, and other ingredients to come to room temperature for easier mixing and a smoother dough.
• Form the dough into evenly shaped logs of consistent thickness for uniform baking. Flatten the tops slightly for a classic cantucci shape.
• For the first bake, ensure the logs are just set but not overbaked, as they will continue baking after slicing. Adjust the second bake time based on your preferred level of crispness.
• Let the logs cool slightly after the first bake before slicing. Use a serrated bread knife to make clean cuts without crumbling.

Amaretti Vs. Cantucci

Amaretti are soft or crisp almond cookies made with almond flour, sugar, and egg whites, often flavored with almond extract or amaretto liqueur. They have a chewy or airy texture depending on the recipe. Cantucci, on the other hand, are twice-baked, crunchy cookies made with flour, whole almonds, eggs, and sometimes Marsala wine or orange zest. They are traditionally enjoyed dipped in Vin Santo.

How to Serve Almond Cantucci

Almond cantucci are best served as a dessert alongside a small glass of Vin Santo, a sweet Italian dessert wine, for dipping. They can also be enjoyed with coffee, tea, or hot chocolate. Arrange them on a platter for sharing or pair them with a scoop of vanilla gelato for an elegant treat.

Are Cantucci Supposed to Be Hard or Soft?

Cantucci are traditionally hard and crunchy, as they are twice-baked to achieve their signature texture. This firmness makes them perfect for dipping into dessert wine like Vin Santo, coffee, or tea, which softens them slightly and enhances their flavor.

Can I Add Any Mix-Ins to the Dough?

If you like, you can add a handful of dark chocolate chips, toasted hazelnuts and a mix of spices of your choice, such as cinnamon, vanilla extract or ground cardamom seeds, or you can try an even more delicious cocoa variant.

Can I Make Almond Cantucci Ahead of Time?

Yes, you can make cantucci ahead of time! Their hard, dry texture ensures they stay fresh for weeks when stored in an airtight container. This makes them an excellent make-ahead treat for gatherings or gifts.

Do Almond Cantucci Freeze Well?

Yes, cantucci can be frozen. Once fully baked and cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or reheat briefly in the oven to restore their crunch.

More Cantucci Recipes to Try!

Chocolate Hazelnuts Cantucci

Aniseed Cantucci

How to Store Almond Cantucci

Cantucci can be stored at room temperature, tightly closed in a tin box, for up to 1 month.

How to Make Almond Cantucci

Collect the eggs and granulated sugar in a bowl.

Beat the ingredients until you obtain a light and frothy mixture, then add the flour, previously mixed with the baking powder and a pinch of salt, and mix carefully.

Incorporate the soft butter into cubes.

Add the whole almonds and season with the grated orange zest.

Pour the Marsala and continue to mix with a spoon.

Then turn the resulting dough out onto a floured work surface.

Form a loaf and divide it in half.

Shape each portion of dough into a loaf.

Transfer the resulting loaves onto a baking tray lined with parchment paper, brush the surface with the lightly beaten egg yolk and place in a hot oven at 360°F/180°C for about 15 minutes.

Once the time has elapsed, remove from the oven, let it cool for a few minutes and then cut each loaf diagonally, so as to obtain slices 1.5-2 cm thick.

Arrange the biscuits obtained on the baking tray, with the cut side facing upwards, and continue cooking for another quarter of an hour or until golden.

When they are crunchy and fragrant, take the cantucci out of the oven and let them cool.

Enjoy!