Let's make cantucci: the iconic twice-baked almond cookies traditionally served with a glass of Vin Santo, a sweet dessert wine. These crunchy, golden cookies are beloved for their simple ingredients, long shelf life, and versatility.
The current recipe is easy, delicious and a perfect holiday treat that you can gift to family and friends!
Why You'll Love Cantucci
- You need simple Ingredients for these cookies: just pantry staples like flour, sugar, eggs, and almonds.
- They have quite a long shelf life and can be stored for weeks in airtight containers.
- Cantucci are very customizable. While almonds are traditional, you can add a variety of flavors and other delicious garnishes such as hazelnuts, pistachios, or dried fruit.
What kind of cookies are these
You may find these cookies by different names: cantucci, biscotti di Prato or just biscotti or cantuccini (which means small cantucci in Italian). They are all the same thing: dry cookies with pieces of almonds inside, made by baking the dough twice.
First the raw dough is baked as a log and then this log is sliced into cookies and baked again. The result is crispy and tasty biscotti which are particularly nice dunked in a drink.
What ingredients you need
- granulated sugar
- raw almonds
- butter - it has to be soft (at room temperature)
- 2 large eggs
- all-purpose flour
- baking powder & salt
- Zest from 1 orange and 1 lemon or the relevant essences
- optional: Marsala wine or liqueur by choice to add flavor
Preparation summary
- First combine the flour, baking powder and salt in a bowl.
- In a large mixing bowl beat the eggs with the sugar. Add the lemon and orange zest and Marsala, if using.
- Gradually add the flour mixture to make a sticky dough. Knead in the soft butter until absorbed and then the almonds.
- Divide the dough into two logs and place them on a pan, lined with parchment paper
- Bake for about 30 minutes at 400°F/ 200°C or until golden brown.
- Let the logs cool shortly and then slice each one into flat cookies.
- Lower the heat to 320°F/ 160°C and bake the cantucci on the same pan for 15-20 minutes, until golden brown.
Serving Suggestions
- Traditionally cantucci are served with a small glass of Vin Santo. This is an Italian dessert wine fromTuscany
- But they would be really nice also dunked into your morning espresso or cappuccino.
- Another good use of cantucci is to wrap them in decorative bags or tins for homemade holiday gifts.
- Or you can serve them with a nice and creamy dessert such as the Chocolate Mousse with Raspberry sauce or Layered Panna Cotta
Storing
These cookies will keep nice for several weeks in airtight containers at room temperature. You can also freeze them for up to 3 months in sealed plastic bags.
Final thoughts
Cantucci are more than just cookies; they're a slice of Italian tradition. With their simple ingredients and timeless appeal, they are an absolute classic not only for the holidays but all year round.
Try the recipe, and don't forget to share your results! And remember: there's no wrong way to enjoy these delightful Italian cookies. Buon appetito!
📝 Recipe
Cantucci recipe
Ingredients
- ¾ cup/ 150 g granulated sugar
- 1 cup/ 120 g raw almonds
- 3 tbsp/ 40 g butter, soft
- 2 large eggs
- 2 ⅓ cups/ 280 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest from 1 orange
- Zest from 1 lemon
- Optional: 1 tablespoon Marsala , or liqueur by choice
Instructions
- Combine the flour, baking powder and salt in a bowl. Mix well.
- In a large mixing bowl beat the eggs with the sugar. Add the lemon and orange zest and Marsala/ liqueur, if using.
- Gradually add the flour mixture to make a sticky dough. Knead in the soft butter until absorbed. Add the almonds and knead again until incorporated evenly into the dough.
- Divide the dough into two logs. Extend them one next to another on a pan, lined with parchment paper
- Bake for about 30 minutes at 400°F/ 200°C or until golden brown.
- Let the logs cool for 5-10 minutes. With a sharp knife slice each one into flat cookies, Arrange the cantucci on the pan and bring them back to the oven.
- Lower the temperature to 320°F/ 160°C and bake for 15-20 minutes, until golden brown.
Notes
- Store the Cantucci in airtight containers for 2-3 weeks.
- This is a base recipe which can be easily enriched. For example you can add to the dough also dried fruits and other nuts like pistachio and hazelnuts.
- Instead of Marsala you can opt for rum extract or pure vanilla extract.
- Мake sure you are using untreated orange and lemon peel. Otherwise you can use orange and lemon extract or store bought zest.
Maria E says
I love this recipe, and remember me, to my Italian neighbors many years ago, thanks 💕
Daniela Lambova says
Thank you!