The secret to their signature crunch is in the double baking. After making the dough with toasted almonds and pine nuts, it bakes once for 20-25 minutes and then again for 10-15 minutes. These traditional Italian almond biscotti are known for their crisp texture and long shelf life. Traditionally served with Vin Santo, they’re perfect for dipping alongside coffee or dessert wine. They’re also a staple among traditional Italian Christmas cookies.
This Cantucci recipe comes from food writer, recipe developer, and self-confessed baking obsessive Ben Mims’ cookbook, Crumbs: Cookies and Sweets from Around the World. It contains 300 recipes across 100 countries, including his melt-in-your-mouth Canestrelli Italian Butter Cookies and chocolate-coated Italian Gingerbread Cookies.
Mims writes: “In Italy, “biscotti” is a catch-all term for most cookies, and “cantucci” is the name for the famous twice-baked cookies. Biscottificio Antonio Mattei, which is based in the town of Prato, claims to make the original and best cantucci. That recipe– on which the company was founded– uses just flour, sugar, eggs, almonds and pine nuts, and the result resembles the French croquants aux amandes.”
Cantucci vs. Biscotti: What’s the Difference?
The difference is actually in the different usage of each word. In Italy, biscotti is a catch-all term to describe most cookies. For example, Mostaccioli Napoletani – Italian Chocolate-Gingerbread Cookies would be a biscotti. And so would cantucci, which refers specifically to a cookie that is twice-baked and made with almonds, typically in an oblong shape.
Cantucci (Italian Twice-Baked Almond Cookies)
Ingredients
- ¾ cup almonds
- ⅓ cup pine nuts
- 2 cups all-purpose flour
- 1 tsp aniseeds lightly crushed
- 1 tsp baking powder
- ¾ tsp fine sea salt
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs
- 1 egg separated
- ½ orange or 1 small lemon zested
- 2 tbsp unsalted butter melted (optional)
- 1 tbsp Vin Santo, Marsala or light rum
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Spread almonds and pine nuts on one of the prepared pans and bake until golden and fragrant, 6 to 8 minutes. Transfer nuts to a plate and let cool.
- In bowl, whisk together flour, aniseeds, baking powder and salt.
- In large bowl, using a hand mixer on medium speed, beat sugar, 2 eggs, 1 egg yolk and orange zest until light and doubled in volume and the batter falls in thick ribbons when beaters are lifted, 3 to 4 minutes.
- Using a rubber spatula, fold in flour mixture, almonds and pine nuts until no patches of dry flour remain. Fold in butter (if using) and Vin Santo until combined. Form dough into a ball, then divide into 2 equal portions.
- On lightly floured surface, shape each portion of dough into a log that’s 2½ in (6½ cm) wide. Transfer to prepared pan.
- In small bowl, lightly beat egg white until frothy; brush over dough logs, then sprinkle logs with sugar. Bake until lightly browned on the bottom and dry to the touch, 20 to 25 minutes. Let cool on rack for 10 minutes.
- Transfer logs to cutting board. Using sharp knife, cut diagonally to create slices that are ¾ in (2 cm) thick. Stand slices upright, about ½ in (1 cm) apart, on baking sheets.
- Bake until cookies are lightly golden and dry to the touch, 10 to 15 minutes. Let cool on pans for 1 minute; transfer to rack to cool completely.
Ingredient FAQs
Where does cantucci come from?
Cantucci is a twice-baked almond cookie that originated in Tuscany, Italy around the 16th century.
Are Cantucci traditional Italian Christmas cookies?
While they’re enjoyed year-round, cantucci does have special importance around the holidays. They make for great gifts and are commonly enjoyed with coffee or wine.
How long does cantucci last?
Cantucci has a long shelf life, and can stay crunchy for weeks. This makes them great holiday gifts, especially alongside a nice bottle of Italian wine.
How can I make them a little less firm?
Mims shares that, “Modern recipes, including this [cantucci recipe], add a little butter and baking powder for cookies with a less-brick-hard texture, but you can omit the butter if you want firmer, more traditional cantucci.”
